Liu Shi Kou Old Clay Pot (Yulin Branch)
川菜 · ⭐ 4.3
No. 16, Yulin East Street, Annex 3
Dishes
Cold Rice CakeCold rice cake is a traditional dessert made from glutinous rice flour, water, and sugar, mixed evenly and steamed. After steaming and cooling, it's cut into small pieces and served with brown sugar syrup, osmanthus paste, or coconut milk.
Spicy Oil-Poured Boiled Tender BeefA Sichuan dish featuring tender beef slices boiled in broth and topped with hot oil, delivering a spicy, aromatic flavor.
Creamy Baby Bok Choy SoupA comforting soup made with baby bok choy, simmered in a rich broth with ham and mushrooms for a savory, satisfying dish.
Tomato TofuA classic Chinese dish made with soft tofu and tomatoes, gently cooked together to create a savory and slightly sweet flavor.
砂锅土豆烧排骨砂锅土豆烧排骨是一道以猪排骨和土豆为主要食材的菜肴。排骨先焯水去腥，与土豆块一同放入砂锅中，加入适量水、酱油、料酒、姜片等调料，慢火炖煮至排骨软烂、土豆入味。
Pot-Braised Beef with Stuffed PeasPot-braised beef with stuffed peas is a dish made with beef and peas, cooked slowly in a clay pot. The beef is marinated and then stewed with peas in the pot, making the meat tender and flavorful, while the peas absorb the meat juice, creating a rich texture.
Braised Pork with Soft Peas in Clay PotA Chinese dish combining tender peas and braised pork, slow-cooked in a clay pot for rich flavor and soft texture.
Stewed Pork Intestine and Blood Curd in Clay PotA spicy Sichuan dish made with pork intestines and duck blood, slow-cooked in a clay pot with vegetables and chili.
Sautéed Butterfly Shrimp in Clay Pot with GarlicFresh butterfly shrimp stir-fried with garlic in a clay pot, resulting in tender, flavorful seafood dish.
Braised Beef Shank with Tea Tree MushroomsA Chinese dish featuring beef shank and tea tree mushrooms braised together until tender, resulting in a rich, savory flavor.