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Sanmao Sandpot Rice Porridge (Shiyan Branch)

粤菜 · ⭐ 4.0

Building B, Tianhao Craft Products Factory, Langxin Community

Dishes

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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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  Puning Tofu Cubes

  Puning tofu is made from soybeans, boiled and seasoned in a special brine. Main ingredients include soybeans and seasoning broth. The process involves grinding soybeans into milk, boiling it, coagulating with brine, pressing to remove water, then slowly stewing in a specially prepared brine to absorb flavor.
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  Fried Pork Lard with Chinese Water Spinach

  A simple and flavorful dish made by stir-frying pork lard with fresh Chinese water spinach, resulting in a savory and crunchy texture.
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  Fried Pork Crumbs with Sweet Potato Leaves

  A traditional Chinese dish made by stir-frying fresh sweet potato leaves with pork cracklings for a savory, crunchy texture.
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  Seafood Clay Pot Rice Porridge

  Seafood clay pot rice porridge made with rice, shrimp, crab, fish slices, shellfish, ginger, and scallions, slowly simmered in a clay pot. Thick consistency, fresh seafood aroma, tender ingredients.
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  Chaozhou Braised Platter

  Chao-Shan braised dish is a flavorful meal made by slow-cooking various ingredients like pig trotters, chicken feet, eggs, dried tofu, and duck eggs in a specially prepared braising sauce.
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  Stir-fried Sea Clams

  A dish made by quickly stir-frying fresh sea clams with garlic and chili, resulting in a tender and savory flavor.
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  Raw-fermented Blood Clam

  A cold dish made by marinating fresh blood clams in salt, garlic, ginger, and chili for a savory, slightly spicy flavor.
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  Crispy Tofu

  Crispy tofu is a dish made primarily with soft tofu. The tofu is cut into cubes, coated with starch or batter, and deep-fried until the exterior becomes crispy while the inside remains tender. It can be served with sauce or eaten as is.
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  Shrimp and Crab Clay Pot Rice Porridge

  A savory rice porridge made with fresh shrimp and crab, slowly cooked in a clay pot for rich flavor and creamy texture.
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  Grilled Squid Tentacles

  Sizzling squid tentacles is a dish made by stir-frying squid tentacles on a hot iron plate. The squid tentacles, after marinating, are quickly stir-fried with vegetables such as onions and peppers until fully cooked and well-seasoned.
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  Taro Sweet Potato Balls

  Taro sweet potato balls are a type of dumpling dish made primarily from sweet potatoes and taro. Steam the sweet potatoes and taro until soft, then mash them into a paste. Add an appropriate amount of glutinous rice flour and sugar, mix well, knead into a dough, shape into small balls, and deep-fry in oil until golden and crispy.

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