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Ba Li Village Pottery Casserole Restaurant

家常菜 · ⭐ 4.0

No. 168, Tiyu North Street

Dishes

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  Bā Gāo

  A traditional Chinese snack made from buckwheat flour, steamed into blocks and pan-fried until golden. It has a soft, chewy texture and is commonly served with garlic sauce, vinegar, and chili oil.
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  Braised Tofu in Clay Pot

  A classic Chinese dish featuring soft tofu simmered with minced meat, mushrooms, and greens in a clay pot, resulting in a rich, savory flavor.
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  Braised Meatballs in Clay Pot

  Braised meatballs made from pork or beef, mixed with starch, egg white, scallions, and ginger, then simmered in a clay pot until tender. Often cooked with cabbage, tofu, and vermicelli for richer flavor.
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  Braised Mixed Pork Crisps in Clay Pot

  A dish featuring tender pork pieces and assorted vegetables braised in a clay pot, offering a rich, savory flavor.
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  Braised Chicken Feet in Clay Pot

  Braised chicken feet is a dish primarily made with chicken claws, typically blanched and simmered in a clay pot with ginger slices, green onions, and broth until tender. Some recipes add fermented bean paste, chili, and star anise for richer flavor.
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  Casserole Big Pot Dish

  A hearty Chinese home-style dish made by slow-cooking a variety of vegetables and meats in a clay pot, resulting in rich flavors and tender ingredients.
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  Braised Cabbage and Tofu in Clay Pot

  Braised cabbage and tofu in a clay pot is a stew featuring cabbage and tofu as main ingredients. Cut cabbage into segments and tofu into cubes, add to the clay pot with water or broth, simmer gently until cabbage is tender and tofu flavorful, season with a pinch of salt.
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  Clay Pot Secret-Style Chicken Feet

  Chicken feet slow-cooked in a clay pot with ginger, green onion, star anise, and other spices, simmered over low heat for hours, resulting in tender, fragrant texture.
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  Clay Pot Rice Straw Wrapped Pork

  Clay pot rice straw wrapped pork is made with fatty pork belly, tied with rice straw and slowly stewed in a clay pot. The meat becomes tender and fragrant.
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  Hot Pot Lamb Noodles

  Hot pot mutton noodles made with fresh mutton, glass noodles, and white radish, slowly stewed in a clay pot. Mutton is blanched to remove odor, then simmered with spices for rich broth; noodles absorb the flavorful soup, becoming soft and chewy.
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  Clay Pot Pork Belly with Tea Tree Mushrooms

  Pork belly and tea tree mushrooms are simmered slowly in a clay pot with seasonings after blanching. The meat is tender, and the mushrooms absorb the rich broth, creating a savory and aromatic flavor.
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  Clay Pot Garlic Fragrant Shrimp Balls

  Fresh shrimp meat is hand-formed into balls, mixed with minced garlic, ginger, and scallions, then simmered in a clay pot. The broth is rich and savory, the shrimp balls tender and chewy, with a strong garlic aroma and distinctive flavor.
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  Straw-wrapped Pork Belly

  Stuffed pork belly wrapped in straw is a traditional Chinese dish. Pork belly is cut into pieces, tied with straw, and then boiled, marinated, and stewed to create a unique aroma from the straw and maintain the meat's integrity.

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