Golden Claw Dry Pot (Dazu Branch)
川菜 · ⭐ 3.4
No. 80–82 Binhe Road (next to the church)
Dishes
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.
Spicy Pot RabbitDry Pot Rabbit is a dish featuring rabbit meat as the main ingredient, typically stir-fried with chili, Sichuan pepper, ginger, garlic, and onion, then seasoned with a special sauce to enhance flavor and texture.
Dry Pot Chicken WingsA dish of chicken wings stir-fried in a dry pot with vegetables and spices, known for its rich aroma and spicy flavor.
Spicy Pot Chicken FeetSpicy pot chicken feet is a dish made primarily with chicken feet, blanched and stir-fried with chili, Sichuan pepper, ginger, garlic, and other seasonings, then seasoned with doubanjiang and cooking wine for a soft, flavorful result. The dish has a bright red color and rich aroma.
Spicy Chicken Feet Hot PotA spicy Sichuan-style dish featuring chicken feet stir-fried with vegetables and chili, delivering a bold, numbing heat.
Spicy Duck Head Hot PotDry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
Dry Pot Duck FeetA Sichuan dish featuring duck feet stir-fried in a dry pot with vegetables like bell peppers and onions, delivering a rich, spicy flavor.
Pork Rib Hot PotA stir-fried dish featuring pork ribs and vegetables, seasoned with spicy and savory sauces.
Pork IntestinesOffal is a dish made primarily from pig intestines, processed through cleaning, boiling, and seasoning. It has a bright color, tender texture, and rich aroma.
Garlic-Style CrawfishGarlic shrimp is a dish made with fresh crayfish as the main ingredient, stir-fried with large amounts of minced garlic, ginger slices, chili peppers, and other seasonings. First, clean and blanch the crayfish to remove any fishy odor, then sauté minced garlic and auxiliary ingredients in oil, add the crayfish and stir-fry, finally season and reduce the sauce to allow the garlic aroma to fully blend with the shrimp meat.