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Hao Ke Ren Jia · Sandpot Cooking (Jianshe University Store)

小吃快餐 · ⭐ 4.7

Shop No. 10, No. 3-6 Wenhua Street

Dishes

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  Braised Pork Belly Stew

  Braised pork belly is a stewed dish using pork belly as the main ingredient. The meat is cut into pieces and simmered in a clay pot with scallions, ginger, garlic, and broth until tender with rich flavor.
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  Dry Pot Red-braised Beef Tendon

  A spicy Sichuan dish made with beef tendons and offal, braised in a red sauce and finished in a dry pot for a rich, tender flavor.
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  Dry Pot Red Braised Chicken

  A spicy Sichuan dish featuring chicken braised with vegetables in a dry pot, seasoned with chili and fermented bean paste.
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  Dry Pot Chicken Trio

  A Sichuan dish featuring chicken, potatoes, and green peppers stir-fried in a dry pot with spicy sauce, delivering rich, aromatic flavors.
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  Dry Pot Chicken Burger

  A flavorful dish featuring chicken thigh meat stir-fried with vegetables in a dry pot, delivering a rich and spicy taste.
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  Chengdu Meat Hot Pot

  A spicy Sichuan-style dish featuring meat and vegetables cooked in a rich, numbingly hot broth.
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  Pork Rib Stew

  Braised spare ribs dish mainly uses pork ribs with vegetables or tofu as accompaniments, cooked by slow stewing. After blanching, ribs are simmered in a clay pot with ingredients, water, and seasonings until tender and the broth is rich.
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  Tendon and Brain Meat

  Gintoubana is a traditional dish primarily made with beef tendons and beef brain. During preparation, beef tendons are first stewed until tender, then beef brain is gently stirred in to maintain its delicate texture. Finally, appropriate spices and seasonings are added to create a rich and flavorful dish.
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  Beef Rib Pot

  A dish made with beef slices cooked in a pot with vegetables and seasonings, resulting in tender meat and rich broth.

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