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Gang Er Lao Chengdu Clay Pot Dishes (Luancheng Store)

火锅 · ⭐ 3.7

Zone A, Fumei Golden Street

Dishes

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  Steamed Pork with Flour Coating

  Made with pork offal coated in rice flour or wheat flour and steamed. Has a soft, sticky texture with a mild savory taste and subtle rice aroma.
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  Oil-Poured Lion's Head Meatballs

  A dish of pork meatballs seasoned and fried, then topped with hot oil for a rich aroma and tender texture.
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  Spicy Boiled Pork in Clay Pot

  A dish made with pork tenderloin, bean sprouts, and cabbage, cooked in a clay pot. Thinly sliced meat is marinated and simmered with vegetables and seasonings like doubanjiang, chili, and Sichuan peppercorns.
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  Hot Pot Spicy Blood Sausage

  Spicy Sichuan-style boiled blood soup is made with duck blood, mung bean sprouts, luncheon meat, beef tripe, and pork intestines. The ingredients are first cooked and then placed in a clay pot, followed by pouring hot oil to enhance the aroma. Finally, chili powder and Sichuan pepper powder are sprinkled for seasoning.
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  Braised Pork and Vermicelli in Clay Pot

  Stewed minced pork with vermicelli is a dish made primarily from pork mince and vermicelli. After stir-frying the pork, seasonings are added, then the softened vermicelli is cooked in a clay pot to absorb the meat juices, resulting in a soft and chewy texture. Scallions and ginger are typically added for flavor.
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  Braised Cabbage, Vermicelli, and Tofu Soup

  A comforting soup made with bok choy, vermicelli, and tofu, gently simmered in a clay pot for rich flavor and warmth.
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  Spicy Mapo Tofu in Clay Pot

  Spicy Mapo Tofu is a dish made primarily from tofu, combined with minced meat and fermented broad bean paste, among other seasonings. The tofu is cut into cubes and slowly simmered in a clay pot with the sautéed minced meat and broad bean paste, allowing the flavors to fully penetrate the tofu, resulting in a rich, spicy, numbing, savory, and aromatic taste.

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