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City Weekend
says

This small eatery has a great selection of dumplings and dongbei-style hotpots, an array of dry stone hot pots perched over a sizzling flame. For dessert, don't miss the sticky sweet potato stir fry: tender chunks of potato encrusted in a crispy, melt-in-your-mouth sugar casing.

Contributor
Description

The sweet potatoes and hot pot at the Four Seasons Dongbei Restaurant are a good introduction to northeast Chinese cuisine (dongbei cai). Most popular are t he dumplings (饺子, jiaozi)–plump, bite-sized delicacies that come with a variety of fillings ( ¥ 4 -5 for six). The restaurant also features an array of dry stone hot pots perched over a sizzling flame; our colorful pork bone, corn and green bean combination (老式一锅出, laoshi yiguochu, ¥35) came decorated with corn pancakes. Afterwards try the sticky sweet potato stir fry: tender chunks of potato encrusted in a crispy, melt-in-your-mouth sugar casing (拔丝地瓜, basi digua, ¥16). ■ Leslie Yeh