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Tao San Xi Clay Pot Cuisine (Tianjin Eco City Aiqinhai Store)

小吃快餐 · ⭐ 3.7

4th Floor, Aiqinhai Shopping Center, Ecological City

Dishes

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  Stone Plate Tofu and Egg Combo

  A dish combining soft tofu and fried eggs served on a heated stone plate, offering rich flavors and textures.
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  Spicy Pepper and Oil Chicken in Clay Pot

  A spicy Sichuan-style chicken dish made with yellow chicken, chili, and Sichuan pepper, slow-cooked in a clay pot for rich flavor.
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  Spicy Boiled Pork in Clay Pot

  A dish made with pork tenderloin, bean sprouts, and cabbage, cooked in a clay pot. Thinly sliced meat is marinated and simmered with vegetables and seasonings like doubanjiang, chili, and Sichuan peppercorns.
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  砂锅泡椒鸡杂

  砂锅泡椒鸡杂是一道以鸡杂（鸡心、鸡肝、鸡胗等）为主要食材，搭配泡椒、姜蒜等辅料，在砂锅中慢火炖煮而成的菜肴。制作时先将鸡杂处理干净切片，与泡椒一同入锅炒香，再加水或高汤焖煮至入味。
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  Braised Pork and Vermicelli in Clay Pot

  Stewed minced pork with vermicelli is a dish made primarily from pork mince and vermicelli. After stir-frying the pork, seasonings are added, then the softened vermicelli is cooked in a clay pot to absorb the meat juices, resulting in a soft and chewy texture. Scallions and ginger are typically added for flavor.
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  Sizzling Pork in Clay Pot

  A traditional Chinese dish featuring crispy fried pork slices simmered with vegetables in a clay pot, resulting in tender meat and rich broth.
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  Braised Pork Belly in Clay Pot

  Braised pork belly in a clay pot is a dish primarily made with pork belly. The pork belly is cut into pieces and placed in a clay pot with seasonings such as soy sauce, sugar, cooking wine, and ginger slices, then slowly stewed over low heat until the meat becomes tender and develops a glossy red color.
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  Braised Eggplant with Fish-Flavored Sauce

  Stewed eggplant with fish-flavored sauce, made by frying sliced eggplant until soft, then simmering in a clay pot with a sauce of garlic, ginger, scallions, doubanjiang, vinegar, sugar, soy sauce, and cornstarch slurry.
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  Spicy Mapo Tofu in Clay Pot

  Spicy Mapo Tofu is a dish made primarily from tofu, combined with minced meat and fermented broad bean paste, among other seasonings. The tofu is cut into cubes and slowly simmered in a clay pot with the sautéed minced meat and broad bean paste, allowing the flavors to fully penetrate the tofu, resulting in a rich, spicy, numbing, savory, and aromatic taste.

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