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柒十二匠.酱肘子 (Dìān'ān Méndí)

小吃快餐 · ⭐ 4.4

No. 2 Di’anmenxi Street

Dishes

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  Braised Pork Intestines

  Stewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
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  Braised Duck Gizzard

  Stewed duck gizzard is a dish made primarily from duck gizzards, simmered slowly with spices, soy sauce, and sugar after blanching. The gizzards are tender and absorb the rich flavor of the broth.
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  Tear-Split Spicy Pepper Chicken

  Hand-teared Sichuan pepper chicken is a cold dish made primarily with chicken. Cooked chicken thighs or whole chicken are torn into strips and mixed with seasonings such as Sichuan peppercorns, chili oil, garlic, ginger, and green onions. Typically, the chicken is blanched or steamed before being seasoned, resulting in a tender texture and distinctive flavor.
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  Vegetarian Hot Pot Assorted Mix

  Vegetarian braised dishes mixed随意拼 features various plant-based ingredients like tofu skin, bean curd, seaweed, wood ear mushrooms, carrots, and potatoes, blanched and slowly simmered in a seasoned broth for rich flavor. Customize freely.
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  Braised Meatballs

  Braised meatballs is a classic Chinese dish primarily made with pork filling. The preparation involves seasoning the pork mixture, shaping it into balls, then braising them in a pot until flavorful, and finally reducing the sauce to create an attractive glossy red finish on the surface of the meatballs.
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  Braised Chicken Meatballs

  Braised chicken meatballs are made from chicken breast, minced and seasoned, then shaped into balls and cooked in a pot or pan until golden. They're simmered with soy sauce, sugar, and cooking wine to absorb the rich flavors, resulting in tender and savory meatballs.
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  Pork Shank

  Pork knuckle refers to the front or hind leg of a pig, with pork elbow as the main ingredient. Typically, the knuckle is blanched to remove fishy odor, then placed in a pot with water and seasonings to braise until tender. It can also be cooked using methods such as red-braising, sauce-based cooking, or braising.
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  Stewed Pig Intestines

  Stewed pork intestines seasoned with soy sauce, sugar, cooking wine, star anise, and cinnamon until tender. Richly colored, soft, and deeply flavorful.
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  Braised Pig Tails

  Stewed pig tails with soy sauce, sugar, cooking wine, star anise, and cinnamon until tender, resulting in a glossy red dish rich in collagen.
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  Spiced Pig Ears

  Sauce Pig Ear is a dish primarily made with pig ears. After blanching, the ears are sliced and simmered with soy sauce, sugar, cooking wine, star anise, cinnamon, and other seasonings to infuse flavor, resulting in a crisp texture and rich taste.
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  Braised Pig Trotters

  Braised pig trotters is a dish made primarily with pig trotters, which are first blanched and then simmered with soy sauce, sugar, cooking wine, star anise, cinnamon, and other seasonings. The pig trotters must be thoroughly cleaned before being slowly stewed for a long time to become tender and fully infused with flavor.
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  Sauced Pork Bun

  Steamed pork buns are made by using pork as the main ingredient, seasoned with a special sauce to create the filling, then wrapped in fermented dough and steamed. The buns have a soft outer skin and a richly savory filling with tender, juicy meat.

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