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Pot Legend (Xinjiang Road Branch)

东北菜 · ⭐ 3.7

Near Nos. 724–726, Xinjiang Road

Dishes

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  Pork Belly

  Pork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
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  Pork Cutlet in Clay Pot

  A Chinese dish featuring pork cutlet stewed with potatoes and tofu in a clay pot, resulting in tender meat and rich flavor.
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  Daliangshan Beer

  Daliangshan Beer is a refreshing alcoholic beverage made from malt, hops, water, and yeast, with a slightly bitter and malty flavor.
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  Braised Pork in Clay Pot

  A traditional Chinese dish featuring braised pork belly cooked slowly with potatoes and vermicelli in a clay pot, resulting in tender meat and rich broth.
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  Sauces Beef Balls

  Sauces牛丸 (Sauces Beef Balls) are made primarily from beef, mixed with a secret blend of seasonings, then minced into a meat paste and shaped into balls. The unique feature is that the balls contain a savory broth inside; during cooking, the high temperature melts the inner broth, causing it to flow out when bitten, delivering a delicious flavor.
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  Pork Meatballs

  Pork meatballs are made by mashing lean pork, mixing in seasonings, shaping into balls, then boiling or frying. Main ingredient is pork, often enhanced with scallions, ginger, egg white, and starch for texture and flavor.
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  Meat Pies Noodles

  A traditional Chinese dish featuring meat-filled dumplings served with noodles, offering a savory and satisfying meal.
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  Cured Sausage Pot

  A Chinese home-style dish made by slow-cooking cured sausage with cabbage, tofu, and vermicelli in a clay pot, resulting in rich aroma and savory flavor.
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  Shrimp Paste Hot Pot

  A dish made with shrimp paste and vegetables simmered in a hot pot, known for its tender texture and rich broth.
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  Braised Pork Rib Rice

  Stewed pork ribs rice features pork ribs with potatoes and carrots, simmered slowly with soy sauce, sugar, and cooking wine until tender, then served over rice.

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