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Feng Tian Lao Jie Clay Pot Rice

小吃快餐 · ⭐ 3.5

No. 1-2, Linbo Road, Jiayuan New Village

Dishes

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  Braised Pork with Vermicelli

  A traditional Chinese dish made by slow-cooking pork and vermicelli in a savory sauce until tender and flavorful.
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  Braised Pork Bone with Sour Cabbage

  A traditional dish made by slow-cooking pork bones with sour cabbage, resulting in tender meat and a rich, tangy broth.
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  Sizzling Oily Salted Duck Egg

  Salted duck egg pan-fried until oil sizzles, with a rich, creamy yolk and slightly crispy white—perfect for rice or congee.
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  Beef Stew with Radish

  Beef stewed with radish is a nutritious dish primarily made with beef and radish. The preparation typically involves cutting the beef into pieces, placing it together with radish in a stew pot, adding appropriate seasonings and water, then slowly simmering until the beef becomes tender and the radish absorbs the flavors.
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  Braised Pork Meatballs

  狮子头 is a traditional dish primarily made with pork. Typically, the pork is minced and mixed with seasonings to form large, round meatballs, which are then simmered. The meatballs are large and round, with a tender texture and rich, flavorful broth.
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  Secret-Recipe Hand-Made Lion's Head Meatballs

  A traditional Chinese dish made with hand-pounded pork, seasoned and shaped into large meatballs, then gently simmered until tender and flavorful.
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  Pork Spine Stewed with Sour Cabbage

  Spinal bone stew with sour cabbage is a dish made primarily from pork spine bones and sour cabbage. After blanching, the bones are simmered with chopped sour cabbage in water and seasonings until tender, resulting in rich broth, soft bones, and flavorful sour cabbage.
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  Spinach Vermicelli Dumplings

  Spinach and vermicelli meatballs are made by mixing chopped blanched spinach with pork or shrimp, adding seasonings, forming into balls, and steaming or boiling with vermicelli at the bottom or wrapped inside.
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  Blood Sausage

  Blood sausage is a traditional dish made primarily from pig blood and pig intestines. The preparation involves mixing pig blood with seasonings, then stuffing the mixture into clean, washed pig intestines, followed by boiling or steaming until cooked. The finished blood sausage has a dark red color, a tender texture, and a unique fresh aroma.
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  Egg and Tomato Stir-fry

  A Chinese home-style dish made by stir-frying eggs with tomatoes, resulting in a savory and slightly sweet flavor.

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