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Fudao Sandpot Small Plates Restaurant

小吃快餐 · ⭐ 3.8

Commercial Service Unit S05, Building D7, Wanda City

Dishes

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  Spicy Water-Boiled Pork Slices

  Made with pork tenderloin and vegetables like mung bean sprouts and green garlic, quickly blanched in boiling water and topped with a spicy oil sauce made from chili and Sichuan peppercorns. The dish has a bright red color, tender meat, and a rich, numbingly spicy flavor.
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  Hangzhou Pepper Mongolian Meat

  A fusion dish featuring tender pork slices stir-fried with Hangzhou peppers and onions, offering a savory and slightly spicy flavor with a crisp texture.
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  Stir-Fried Three Delicacies

  Stir-fried Three Delicacies is a Chinese stir-fry featuring three main ingredients like pork tenderloin, green pepper, and wood ear mushrooms. Sliced and quickly stir-fried, then seasoned and cooked until flavorful, offering a fresh, tender, and smooth texture.
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  Classic Stir-Fried Salad

  A cold dish made by blanching vegetables and tossing them with a hot oil dressing seasoned with garlic, chili, and other spices.
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  Classic Blood Sausage

  Classic blood sausage is made from pig's blood, pork, and spices, stuffed into casings and steamed for a smooth, rich flavor.
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  Sombrero Pancake

  A straw hat pancake is a flatbread made primarily from flour, seasoned with eggs, green onions, and a pinch of salt, then pan-fried into a golden round shape resembling a straw hat.
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  Scallion-Braised Pork with Wood Ear Mushrooms

  Scallion-braised pork with wood ear mushrooms is a dish featuring sliced pork and rehydrated wood ear mushrooms stir-fried together with scallions, soy sauce, and cooking wine, then simmered over medium heat until tender and flavorful.
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  Sour Cabbage Bone Stick

  A dish made with pork bones and fermented cabbage, simmered to create a rich, tangy flavor.
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  Fried Sweet Potato Balls

  Fried sweet potato balls made from mashed sweet potatoes, shaped into balls and deep-fried until golden and crispy, offering a sweet and satisfying snack.
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  Spicy Tofu

  Spicy tofu is a dish made primarily from soft tofu, seasoned with fermented broad bean paste, chili peppers, Sichuan peppercorns, and other spices. The tofu is cut into cubes, blanched, then stewed together with the sautéed seasonings to allow the tofu to absorb the spicy and numbing flavors.

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