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Nian Wei Qingcheng · Copper Pot腊排骨 Chicken Soup

火锅 · ⭐ 4.8

No. 70, North Section of Qingcheng Shui Street

Dishes

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  Homestyle Free-range Chicken

  A traditional dish made with free-range chicken, slowly stewed with ginger, scallions, and seasonings for a rich, savory flavor.
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  Wild Mountain Vegetables

  Mountain vegetables are a dish made primarily from wild greens such as purslane, fiddlehead ferns, dandelion, and shepherd's purse. After washing and blanching to remove bitterness, they can be stir-fried, dressed cold, or stewed with meat.
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  Sichuan Cold Glass Noodles

  Chuanxi cold jelly is a chilled dish made primarily from mung bean or pea starch. The starch is mixed with water, steamed until cooked, then cooled and sliced into strips. It's served with soy sauce, vinegar, garlic paste, chili oil, Sichuan pepper powder, and cilantro, offering a smooth, refreshing taste that cools the body.
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  Fragrant Five-Slice Pork

  A traditional Chinese dish made with seasoned pork belly, slow-cooked to perfection for a rich, savory flavor.
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  Fragrant Preserved Pork Ribs

  Pork ribs marinated and air-dried, then slowly stewed to tender perfection with rich, savory flavor—traditional for Chinese New Year celebrations.
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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  Preserved Meat Copper Pot

  A dish featuring preserved meats like cured pork and sausages, slow-cooked in a copper pot with vegetables for rich flavor.
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  Soy Milk Steamed Bun

  A steamed bun made with soy milk, offering a soft texture and mild flavor, perfect for breakfast or as a snack.
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  Copper Pot Preserved Pork Ribs

  A savory dish featuring preserved pork ribs simmered in a copper pot with vegetables, delivering rich flavor and tender meat.
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  Qingcheng Old Bacon

  Qingcheng Old Bacon is a traditional cured pork from Qingcheng Mountain in Sichuan, made by salting, air-drying, and smoking. It has a bright red color, rich aroma, and savory, slightly spicy taste.

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