Jianghu Dry Pot Sichuan Chicken Pot
川菜 · ⭐ 3.5
North Gate, Chongqing University of Arts and Sciences, Yongchuan District
Dishes
Shredded Tofu SkinA Chinese dish made by stir-frying shredded tofu skin with vegetables like carrots and mushrooms, known for its crisp texture and savory flavor.
Big PotA large pot dish cooked by slow stewing, typically using pork, potatoes, carrots, and cabbage with seasonings until the ingredients are tender and flavorful.
Dry Pot One-Pot DelightA spicy Sichuan dish featuring a mix of meats and vegetables cooked in a dry pot, delivering rich aroma and bold flavors.