In the frost-kissed city of Harbin, where winter temperatures plunge below -20°C, a steaming iron pot of tieguodun (iron pot stew) isn’t just a meal—it’s a cultural lifeline. Among the region’s hearty dishes, goose stew stands out, simmered for hours with potatoes, mushrooms, and regional spices until the meat melts off the bone. Locals swear by its ability to 'warm the body and spirit,' making it a staple during long winters.
Northeastern Chinese cuisine emphasizes robustness to combat the cold, blending Han, Manchu, and Russian influences. 'The iron pot locks in flavor and creates a communal experience,' explains chef Li Wei, whose family has cooked the dish for generations. With travel booming post-pandemic, food-focused tourists are flocking to Harbin’s eateries, where a single stew serves 4-6 people—perfect for sharing tales over frosty Harbin Beer.
Reference(s):
cgtn.com
