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Chengdu Mama · Jianghu Hot Pot

川菜 · ⭐ 3.5

Approximately 50 meters south of the intersection of Beiyuan East Street and Binhun South Street, Quanhe Subdistrict (southeast side of Binhun South Street Residential Community)

Dishes

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  Stir-Fried Cauliflower

  Stir-fried cauliflower is a home-style dish primarily made with fresh cauliflower, seasoned with garlic and chili. The preparation is simple: wash and cut the cauliflower into small florets, then stir-fry quickly in a hot pan after sautéing garlic and chili until fragrant. Finally, add salt to taste.
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  Spicy Sichuan Fish in Sour Vegetable Sauce

  Wu-style sour fish soup uses grass carp or black carp, paired with pickled mustard greens, spicy chili peppers, ginger slices, garlic cloves, and bean sprouts. Fish slices are marinated in rice wine and salt, then stewed with pickled mustard greens, finished with chili and Sichuan peppercorns until the fish is tender and the broth rich.
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  Spicy Mapo Tofu

  Mapo tofu is a dish made with soft tofu, minced beef or pork, doubanjiang, Sichuan pepper, and chili powder. Boil tofu, stir-fry meat and sauce, add water, simmer with tofu, then sprinkle with Sichuan pepper and green onions.
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  Spicy Sliced Blood Curd with Oil Pouring

  Dan Dan Blood Sauté is a dish primarily made with duck blood, beef tripe, mung bean sprouts, and canned meat. The ingredients are first cooked, then hot oil is poured over the seasonings to enhance the aroma, and finally mixed well before serving.
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  Spicy Oil-Poured Boiled Pork

  A dish featuring sliced pork with bean sprouts and greens. Pork is blanched, then cooked with vegetables, finished with hot oil and seasoned with chili powder and Sichuan pepper.
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  Stewed Chicken with Noodles in Clay Pot

  Pot-bellied clay pot chicken and potato stew is a dish made with chicken and potatoes, simmered together in a clay pot. Chicken is blanched to remove odor, then cooked with potatoes, chili, Sichuan peppercorns, soy sauce, and cooking wine until tender.
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  Braised Crucian Carp in Clay Pot

  A dish featuring crucian carp, pan-fried until golden brown and simmered in a clay pot with scallions, ginger, garlic, doubanjiang, and broth to infuse flavor, then reduced to a rich sauce.
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  Braised Pork Dumplings in Clay Pot

  Stewed pork meatballs in clay pot, made by mixing minced pork with scallions, ginger, egg white, and starch, then forming large balls and slow-cooking in a clay pot until tender. The meat is soft and the broth rich.
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  Braised Pork Sauce Eggplant Strips

  Stewed eggplant with pork sauce is a dish featuring eggplant and pork. Eggplant strips are cooked in a clay pot with seasoned meat sauce, absorbing its rich flavor and becoming tender.
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  Sour Cabbage and Pork in Clay Pot

  Sandy pot sour cabbage and pork belly is a traditional dish primarily made with sour cabbage and pork belly. The preparation involves boiling the pork belly until tender, slicing it, and then simmering it together with sour cabbage in a clay pot, adding an appropriate amount of broth or water. The dish has a delicious taste, with tender meat and tangy, refreshing sour cabbage.
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  Succulent Meat Stew with Three Fresh Ingredients

  Succulent meat stewed with three fresh ingredients: fish balls, shrimp balls, and pork balls. Fried pork belly slices are simmered in broth or water to blend flavors.
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  Konjac Beer Duck Stir-fry

  Magic konjac beer-braised duck with duck chunks stir-fried with konjac and beer, resulting in tender duck and flavorful konjac.

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