Zhang Banzhang Shaanxi-style Old Clay Pot
小吃快餐 · ⭐ 3.9
Unit 30102, Building 35, Phase IV, China Resources 24 City Community, Sanqiao Subdistrict, Fengdong New City
Dishes
Oil-Poured Pot-Braised Knife-Sliced NoodlesA hand-cut noodle dish with vegetables and meat, topped with spicy oil and simmered in a clay pot for rich flavor.
Oil-Poured Pot-Braised Pork StripsA dish of marinated pork strips fried until crispy and served in a clay pot with vegetables, finished with a pour of hot oil for aroma.
Oil-Poured Pot-Braised Pork RibsA Chinese dish featuring tender pork ribs simmered in a pot and finished with a hot oil pour to enhance aroma and flavor.
Oil-Poured Clay Pot Rice NoodlesRice noodles are stir-fried with minced pork, bean sprouts, and cilantro, then served in a preheated clay pot. Hot oil is poured over to enhance aroma, followed by a savory broth. The dish offers a smooth texture and rich fragrance.
Oil-Poured Pot NoodlesA Chinese home-style dish made with rice noodles, vegetables, and meat, seasoned with hot oil and slow-cooked in a clay pot for rich flavor.
Oil-Poured Pot NoodlesA dish made with sweet potato noodles, vegetables, and minced meat, stir-fried with hot oil and spices, then served in a clay pot for warmth and flavor.
Oil-Poured Pot MeatballsA traditional Chinese dish featuring seasoned pork meatballs simmered in a clay pot and finished with a hot oil pour for enhanced aroma.
Spicy Oil-Poured Pot BeefA dish featuring tender beef slices simmered in a clay pot with vegetables, finished with a pour of hot oil for aroma and flavor.
Hot Pot Rice NoodlesHot pot rice noodles is a dish primarily made with rice noodles, combined with meat, vegetables, and broth, slowly cooked in a clay pot. The rice noodles are soft and delicate, the broth is rich and flavorful, with abundant ingredients, offering a smooth and satisfying texture.
Scallion Oil FlatbreadScallion oil cake is made primarily from flour, with ingredients such as scallions and lard. To prepare it, mix flour with water to form a dough, let it rest and rise, then roll it into a thin sheet. Spread lard and chopped scallions on the surface, roll it into a cylindrical shape, flatten it, and finally pan-fry or bake until golden and crispy.