Legend Dry Pot (Spicy Restaurant)
川菜 · ⭐ 4.0
No. 287 Xuefu Avenue, Sanxing Town
Dishes
Fragrant Pork BellyFragrant Pork Belly uses premium pork belly, marinated and slowly stewed until tender, then stir-fried with secret spices for a rich, aromatic flavor.
Small Dry Pot ChickenA dish made with chicken and vegetables stir-fried in a dry pot, known for its rich aroma and spicy flavor.
Spicy Pot Roast Pork RibsSpicy pot spare ribs is a dish featuring pork ribs as the main ingredient, typically stir-fried with vegetables like potatoes, green peppers, and onions, seasoned with doubanjiang, garlic, ginger, and chili, then slowly stewed over low heat until flavorful, finally thickened and served.
Spicy Rabbit in Dry PotA spicy Sichuan dish featuring tender rabbit meat stir-fried with vegetables in a dry pot, delivering rich aroma and bold flavors.
Dry Pot Pig TrotterA Sichuan dish featuring pork trotters stir-fried in a dry pot with vegetables and spices, known for its rich, spicy flavor.
Dry Pot Chicken WingsA spicy stir-fried dish featuring chicken wings cooked in a dry pot with vegetables and seasonings, popular in Sichuan cuisine.
Premium Beef TenderloinPrime beef is made from high-quality beef, typically using tender cuts such as the sirloin or eye of round. The meat is sliced and marinated with soy sauce, cooking wine, and starch, then quickly blanched or stir-fried. The finished dish features tender, smooth-textured meat and is commonly served with vegetables like lettuce, onions, and bean sprouts.
Premium Pig's TrotterPremium pig's trotter made from tender pork knuckles and chicken feet, braised then deep-fried for a crispy exterior and chewy interior.
Premium Pig IntestinePremium pig intestine made with high-quality ingredients, slow-cooked in a special sauce for rich flavor and tender texture.
Sichuan Taro NoodlesSweet potato starch noodles are a type of vermicelli made from sweet potato starch. Soak and cook before eating. Commonly stir-fried with vegetables, meat, or seasonings, or used as an ingredient in soups. Soak soft, blanch, then stir-fry or simmer with other ingredients.