Xiao Yang Clay Pot (Yingjia Mountain Branch)
东北菜 · ⭐ 3.4
No. 97 Keyuan North Road
China trip · China travel
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Dishes
Spicy Twelve-Flavor CrawfishSpicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
Rice Cake Hot PotA Chinese home-style dish made by slow-cooking rice cakes with pork and vegetables in a clay pot, resulting in a rich, savory flavor.
Handmade Noodle PotA hearty dish featuring handmade noodles simmered in a savory broth with meat and vegetables.
Braised Vermicelli in Clay PotA dish made with rice vermicelli as the main ingredient, combined with meat and vegetables, slow-cooked in a clay pot. Soak the vermicelli first, then add pork, tofu, and greens to the pot with broth or water, simmering gently until flavorful.
Rice Noodle Hot PotA hearty dish made with rice and noodles, simmered in a clay pot with meat and vegetables for rich flavor.
Glass Noodle Hot PotA savory dish made with glass noodles, meat, and vegetables cooked in a clay pot for rich flavor.
ClamClams are a seafood dish primarily made with fresh clams. The preparation typically involves cleaning the clams thoroughly and stir-frying or steaming them with seasonings such as garlic and ginger to preserve their natural flavor.
Gong WanGong Wan is a traditional Chinese meatball made from pork, fish, or shrimp, seasoned and shaped into balls, then boiled or used in soups and hot pots.
Quail EggQuail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.
Spicy LobsterSpicy lobster made with fresh crawfish, stir-fried with chili, Sichuan pepper, ginger, garlic, and green onion. Seasoned with doubanjiang, cooking wine, and broth for a rich, spicy flavor and tender, chewy texture.