Nestled in a quieter corner of Frankfurt, Yuan 缘来Restaurant is a charming escape into the Northern Chinese countryside. This hidden spot teems with a northeastern farmhouse vibe, also known as Dongbei Nongjia Yuan. This concept of Northeastern Farmhouse is deeply rooted in the rural culture of northern China, where hearty, rustic flavors and large shared plates bring people together.
Restaurant Profile
- Name of the Restaurant: Yuan 缘来 (incl. menu)
- Adress: Kleyerstraße 99, 60326 Frankfurt am Main
- Style: Chinese Cuisine – stews, stir-fries, grills
- Price: around 20 – 30 EUR per Person (incl. drinks and tips)
Surrounded by lush greenery, Yuan has a spacious courtyard complete with a children’s playground, convenient parking, and an open-air BBQ area, where they use charcoal grills that give an authentic, smoky flavor. It’s great for family gatherings, casual meals with friends, or a romantic dinner—and with many dishes served in generous portions, it’s especially ideal for sharing among bigger groups.
Yuan has a wide array of Northeastern Chinese dishes so authentic they might just bring the locals to tears. With flavors unmistakably Northeastern, each dish stirs waves of nostalgia and an overwhelming sense of home.
First up is Guo Bao Rou (锅包肉 or Fried Pork in Scoop), a classic that dates back to the Guangxu period (1871–1908) in the Qing Dynasty. Created by Chef Zheng Xingwen in Harbin, this dish turns savory fried pork strips into a legendary sweet-and-sour delicacy.
This dish begins with thinly sliced, well-seasoned pork tenderloin coated in a light, flour-and-starch batter. The coating turns into an airy crunch as it’s deep-fried to a golden crisp. The pork is then quickly tossed in a sweet-sour sauce, finished with fresh cilantro and leeks that add a fresh, aromatic contrast to the fried richness.
The pork inside is tender and juicy, harmonized by the tart-sweet sauce, with just the right touch of saltiness. It’s similar to schnitzel, but with thinner, even crispier slices, and an addictively bright, tangy finish.
Northeastern Cold Potato Noodle Salad (Dongbei Da La Pi, 东北大拉皮) is a beloved hometown dish from China’s Northeast, known for its unique texture and fresh, savory flavor.
Made mainly from potato starch, these translucent noodles are remarkably chewy yet tender. In fact, they’re so elastic that they can almost stretch like a rubber band.
The noodles are topped with fresh ingredients: crisp cucumber and carrot, earthy wood ear mushrooms, fragrant cilantro, green onions, and thin tofu strips. A blend of soy sauce, aged vinegar, and garlic paste provides a savory, tangy base, while a thick, nutty sesame paste adds richness and a hint of sweetness. Served cold, with the creamy sesame dressing clinging to each noodle, every bite is refreshing yet indulgent, combining deep umami with a gentle tang for a classic Northeastern comfort taste.
Yuan’s menu brings the Northeastern BBQ straight from China to Frankfurt. With open-air grilling right next to lush greenery, it’s lively feast of rustic countryside flavors, with highlights like Lamb Skewers (羊肉串), Beef Skewers (牛肉串), and veggie options like Tofu Skin Rolls with Enoki Mushrooms (豆腐皮卷金针菇). A rare treat in Frankfurt, they even have the Grilled Chicken Rack (烤鸡架).
Lamb Skewers are plump, generously seasoned, with a delicious mix of fatty and lean meat that renders an irresistible juiciness. Coated in cumin, chili powder, and pepper, the outside crisps to a caramelized crust, delivering a deep, earthy flavor with just the right touch of spice.
Beef Skewers are leaner and slightly chewy, yet tender. The firm texture takes on the intense seasoning beautifully, with each piece infused with intense, smoky, bold flavors.
Tofu Skin Rolls with Enoki Mushrooms are spicy and full of flavor. The thin tofu skin crisps up to a delightful chew, while the juicy enoki mushrooms inside soak up a spicy, slightly tangy marinade, creating an intense, lingering flavor that spice lovers will relish.
Grilled Chicken Rack is a Northeastern specialty. It uses the cleaned backbone of the chicken, which is washed and trimmed of excess fat. Eating straight off the bone is as fun as it is delicious. The meat on the bone is packed with flavor, as grilling it bone-in locks in natural juices and brings out a deeper, richer taste. The bones absorb the smoky, charred essence from the coals, which then seeps into the tender meat. Every morsel is savory, spicy, with a crispy edge that gives way to tender, well-seasoned meat – a hearty, hands-on feel that’s deeply satisfying.
This chicken rack isn’t listed on the menu and may not always be available, but it’s definitely worth asking for!
Spiced Crispy Eggplant (风味茄子) is a delicious vegetarian dish. The eggplant chunks are lightly dusted with cornstarch and deep-fried until the exterior crisp up while the inside stays soft and tender.
Once fried, the eggplant is tossed in a rich sauce mingled with Sichuan peppercorns, garlic, and a hint of sugar and soy sauce. This mix creates sweet-sour flavor with a subtle smokiness. The Sichuan peppercorns bring an enticing, numbing heat, giving each piece that unique, tingling sensation.
The sesame seeds and fresh cilantro lend a bright, nutty note. The crispy skin fully absorbs the sweet-tangy sauce. It provides a spicy, savory crunch and contrasts beautifully with the mild, juicy inside. This dish is all about multi-layered textures and flavors, and it’s really unforgettable.
Chicken Stewed with Mushrooms (小鸡炖蘑菇) is a super popular stew from Northeast China, combining tender chicken, earthy mushrooms, and slippery vermicelli noodles.
Topped with fresh cilantro, the chicken chunks are cooked with fragrant ginger, scallions, and star anise, creating a warm, aromatic base. As the chicken simmers, its juices meld with the mushrooms, into a rich broth that’s thick, robust, and has a delicate balance of light sweet and savory. The mushrooms’ umami and fragrant earthiness wonderfully complement the succulent chicken.
The vermicelli noodles made from potato starch (土豆粉) has a comforting, almost gelatinous quality that enhances stew’s smoothness. Its delicate taste nicely balances the robust flavors of the chicken and mushrooms.
The chicken is stewed with skin and bones. The marrow and skin fat are released into the broth, giving it a deep, silky mouthfeel. The skin has a soft chew, while the meat is melt-in-your-mouth tender, its juicy goodness falling effortlessly off the bone – making every bite burst with flavor!
In a region known for its harsh winters, stews hold a significant place and are household staples. Enter 一锅出, or “Everything in One Pot,” a traditional stew from Northeastern China that reflects the rustic, hearty spirit of rural life. Served in an iron pot right at the table, this dish is all about the communal, no-frills style of local dining.
This stew features generous portions of tender pork ribs, mixed with green yundou (long green beans), corn and soft potatoes. The tender pork ribs, braised to absorb the full aroma of fresh vegetables and herbs, lend a savory, subtly sweet depth to the broth. So rich and warming, each sip reveals earthy sweetness of the beans, starchy creaminess of the potatoes, and a sweet crunch of the corn.
Hearty pancakes rest atop the ingredients. Traditionally, in rural villages, these pancakes are pressed along the edges of the iron pot, but here at Yuan, they’re spread across the surface of the stew, soaking up the broth’s flavors. With one side golden and crisp, the other soft and chewy, the pancake becomes a sponge of rich savoriness.
Altogether, 一锅出 is a dish with straightforward, homestyle appeal—no fancy garnishes or elaborate seasonings, just humble ingredients patiently cooked to warm you to the core.
肥肠鱼, or “Fish with Pork Intestines,” is a bold and flavor-packed dish that combines whole fresh fish, chopped and cooked with the bones intact, alongside succulent pork intestines. When served, the fish bones are mostly removed, leaving behind a few large bones that are easy to detach. The generous amount of both fish and intestines makes this dish a real feast.
Marinated with baijiu (Chinese white liquor), green onions, ginger-infused water, and salt, the fish’s natural flavors come alive. Coated with egg white and cornstarch, the fish is tender yet firm, holding its shape while keeping a velvety softness. Enriched with oils and spices, the fish skin is deeply savory, while the meat is incredibly tender and flavorful.
The pork intestines, juicy, tender, and richly flavored, take on a subtle smokiness from the broth and spices. With a chewy, almost creamy texture, they complement the delicate fish nicely. Their distinct heartiness, with spicy, savory notes, creates a lingering warmth that fills each bite.
A variety of vegetables—soft tofu, crisp bean sprouts, and wood ear mushrooms—layer the dish, bringing an earthy, crunchy contrast. Topped with fresh cilantro and dried chili, 肥肠鱼 has a fiery kick and a garlic-forward aroma.
This dish offers full sensory experience—its vibrant colors, intense aromas, and unique taste make it hard to resist, especially for those who crave bold flavors.
Yuan specializes in hearty stews, offering an impressive lineup with pork, chicken, goose (available on request and must be booked in advance), fish and seafood. They are made to share, with portions that are often too large for two and best enjoyed with three or more people. For smaller groups, the stir-fries are a better choice—whether veggie-focused, meat-centric, or some delicious grills—all at very reasonable prices.
Northeastern China is a region of vast landscapes and sparse population, giving rise to a remarkable natural bounty: over 70 types of poultry, 50 varieties of livestock and game, 100 kinds of fish, and a wealth of fruits, vegetables, and grains. This abundance has shaped the culinary richness of this region, and you can taste it in Yuan’s dishes through their generous portions and rich flavors. Each plate flaunts the region’s unrestrained spirit and its devotion to hearty, memorable meals – bringing true Northeastern Chinese feasts straight to Frankfurt.
