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Sandpot Grandpa · Old Chengdu Sandpot Cuisine (Dongli Wanda Branch)

小吃快餐 · ⭐ 4.3

B1 Floor, Dongli Wanda Plaza, No. 6 Xianfeng Road

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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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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  Braised Pork Intestines

  Stewed pork intestines is a dish primarily made with pork intestines. After cleaning and preparation, the intestines are simmered or braised with辅料 such as green onions, ginger, and garlic, resulting in tender, flavorful intestines with a rich texture.
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  Braised Pork Belly in Clay Pot

  Braised pork belly in a clay pot is a dish primarily made with pork belly. The pork belly is cut into pieces and placed in a clay pot with seasonings such as soy sauce, sugar, cooking wine, and ginger slices, then slowly stewed over low heat until the meat becomes tender and develops a glossy red color.
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  Braised Pig Trotter with Crispy Skin

  Braised pork knuckles with a tiger skin texture is a dish made from pork elbows, blanched, colored, fried, then stewed in a clay pot with spices until tender and flavorful. Commonly seasoned with scallions, ginger, star anise, the meat becomes soft, red-glossy, and features a tiger-striped surface.
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  Old Chengdu Spicy Beef

  Old Chengdu ZhaZha Beef is a Sichuan dish made with beef brisket or shank, stir-fried with fermented bean paste, chili, Sichuan pepper, ginger, and garlic. The beef is blanched to remove odor, then stewed with spices until tender, finally reduced to a rich flavor.
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  老成都肥肠鱼

  老成都肥肠鱼是一道以新鲜草鱼和猪大肠为主要食材的川味菜肴。草鱼切块后与猪大肠一同炖煮，加入豆瓣酱、辣椒、花椒等调料，用油爆香后加水慢炖，使鱼肉鲜嫩、肥肠软糯，汤汁浓郁。
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  Garlic Shrimp with Rice Noodles

  Shrimp with garlic and vermicelli is a dish made by steaming fresh shrimp together with vermicelli and garlic. To prepare, the shrimp are split open, topped with garlic and soaked vermicelli, then steamed until the shrimp meat becomes tender, the garlic aroma fills the air, and the vermicelli absorbs the flavorful broth, resulting in a smooth and satisfying texture.
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  蒜蓉蝴蝶虾

  蒜蓉蝴蝶虾以新鲜大虾为主料，去壳后从背部切开但不切断，形成蝴蝶状。将蒜末与少许盐、糖、生抽、料酒混合成蒜蓉酱，均匀涂抹在虾身上，再放入蒸锅中蒸熟。出锅后撒上葱花或香菜点缀。
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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