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Tao Ma Sandpot (Yingxiang Jinan Branch)

川菜 · ⭐ 4.4

Northwest Corner of Intersection of Lashanhe East Road and Xingfusi Road

Dishes

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  Passion Fruit Cherry Tomatoes

  A refreshing salad made with cherry tomatoes and passion fruit, offering a sweet-tart flavor perfect for summer.
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  Hot Pot Spicy Blood Sausage

  Spicy Sichuan-style boiled blood soup is made with duck blood, mung bean sprouts, luncheon meat, beef tripe, and pork intestines. The ingredients are first cooked and then placed in a clay pot, followed by pouring hot oil to enhance the aroma. Finally, chili powder and Sichuan pepper powder are sprinkled for seasoning.
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  Braised Pork Shank with Hot Oil

  A dish featuring pork shank braised until tender and finished with a hot oil pour for rich aroma and flavor.
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  砂锅油泼虎皮凤爪

  砂锅油泼虎皮凤爪是一道以鸡爪为主要食材的菜肴。鸡爪经过焯水、去腥处理后，放入砂锅中炖煮至软糯，再通过油泼工艺使表皮形成虎皮状，最后加入调味料和香料进行焖制，使其入味。
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  Sizzling Pot Steamed Green River Fish

  Fresh green river fish is simmered in a clay pot with spices and aromatics, then finished with hot oil for a fragrant, spicy flavor.
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  Braised Shrimp with Vermicelli in Clay Pot

  Fresh shrimp and soaked vermicelli are simmered together in a clay pot, resulting in tender shrimp and flavorful noodles.
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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 Intestines with Pigeon Peas in Clay Pot

  A traditional Chinese dish featuring tender pork intestines and soft peas simmered slowly in a clay pot, resulting in rich, savory flavors.
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  Braised Pork Intestines with Sour Cabbage

  Pot-braised sour cabbage with pork intestines is a dish featuring pork intestines and sour cabbage. The intestines are cleaned and boiled, then simmered with sliced sour cabbage in a clay pot until tender and flavorful, with the cabbage offering a rich, tangy aroma. Ginger slices and scallions are typically added to remove odor and enhance fragrance.
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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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