Gang Er Lao Chengdu Clay Pot Dishes (Luancheng Store)
火锅 · ⭐ 3.7
Zone A, Fumei Golden Street

Dishes
Steamed Pork with Flour CoatingMade 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.
Oil-Poured Lion's Head MeatballsA dish of pork meatballs seasoned and fried, then topped with hot oil for a rich aroma and tender texture.
Spicy Boiled Pork in Clay PotA 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.
Hot Pot Spicy Blood SausageSpicy 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.
Braised Pork and Vermicelli in Clay PotStewed 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.
Braised Cabbage, Vermicelli, and Tofu SoupA comforting soup made with bok choy, vermicelli, and tofu, gently simmered in a clay pot for rich flavor and warmth.
Spicy Mapo Tofu in Clay PotSpicy 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.