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Grandma Ma's Clay Pot Chicken

火锅 · ⭐ 3.8

Hesheng Town

Dishes

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  Large Black Fungus Stir-fry

  A dish made by stir-frying large black fungus with garlic and chili, resulting in a crisp and savory flavor.
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  柴火鸡

  柴火鸡是一道以鸡肉为主要食材，用柴火灶慢炖而成的菜肴。通常选用土鸡或仔鸡，搭配土豆、胡萝卜、青椒等蔬菜，加入姜、蒜、干辣椒、八角等香料共同烹制。
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  Premium Bull Tripe

  Premium beef tripe is selected from the cow's stomach, cleaned, sliced, and briefly blanched in boiling water to retain its crisp texture. Served with garlic paste, cilantro, and chili oil as dipping sauce.
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  Sesame Oil Dip

  A fragrant dipping sauce made primarily from sesame oil, often used with Sichuan hot pot or cold dishes.
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  Extra Large Crisp Spicy Beef

  A spicy and crunchy beef dish made with large cuts of tender beef, marinated in a special Sichuan-style chili sauce and stir-fried to perfection.
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  Crispy Pork Meatballs

  Sour meat is a traditional dish primarily made with pork belly. To prepare it, pork belly is sliced thinly, marinated, and then deep-fried until golden and crispy. It can be served with seasonings, offering a crunchy texture and delicious meat flavor.
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  Pot-edge Cake

  A thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
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  Fresh Brain Tissue

  Fresh brain dish is a culinary specialty primarily made with pig or cow brain. After cleaning and processing, it is cooked in water or broth and seasoned with ingredients such as scallions, ginger, garlic, and cooking wine, resulting in a delicate and tender texture.
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  Quail Egg

  Quail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.

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