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Jiu Xiang Yi Sandpot

川菜 · ⭐ 3.8

No. 587 Yuying Street

Dishes

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  Three-Flavor Crispy Pork Strips

  Three-fresh small crispy meat is a dish made primarily from pork, shrimp, and eggs. Pork cubes are mixed with seasonings, coated in starch paste, then deep-fried until golden and crispy. Shrimp and eggs enhance the savory flavor. The result is crispy outside and tender inside with rich texture.
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  Chengdu Old-Mom Pig Trotter

  Chengdu Old-Mom Pig Trotter is made primarily from pig trotters, combined with辅料 such as soybeans, ginger slices, and green onions. It is slowly stewed for a long time. The pig trotters must first be blanched to remove any odor, then placed in a pot with seasonings and simmered over low heat until the trotters are tender and fall off the bone, with a rich and flavorful broth.
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  Spicy Sliced Blood Curd with Oil Pouring

  Dan Dan Blood Sauté is a dish primarily made with duck blood, beef tripe, mung bean sprouts, and canned meat. The ingredients are first cooked, then hot oil is poured over the seasonings to enhance the aroma, and finally mixed well before serving.
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  Stewed Chicken with Spicy Sauce

  A spicy Sichuan-style dish made by stewing chicken with chili, Sichuan pepper, and aromatic spices, resulting in tender meat and rich flavor.
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  Stewed Chicken with Sandpot

  A dish made by stewing chicken in a clay pot with spicy and aromatic ingredients, resulting in tender meat and rich flavor.
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  Clam and Vermicelli Pot

  Stewed shrimp with vermicelli using fresh shrimp and vermicelli, simmered in a clay pot with broth or water, enhanced with ginger and scallions for a tender texture and flavorful absorption.
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  Old Mother's Pig Trotter in Clay Pot

  A traditional Sichuan dish made with pig trotters, yellow beans, peanuts, and ginger, slow-cooked in a clay pot for rich flavor and tender texture.
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  Spicy Mapo Tofu in Clay Pot

  Spicy Mapo Tofu is a dish made primarily from tofu, combined with minced meat and fermented broad bean paste, among other seasonings. The tofu is cut into cubes and slowly simmered in a clay pot with the sautéed minced meat and broad bean paste, allowing the flavors to fully penetrate the tofu, resulting in a rich, spicy, numbing, savory, and aromatic taste.
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  Minced Pork with Eggplant

  Minced pork with eggplant is a classic Chinese home-style dish made primarily from eggplant and minced pork. The eggplant is cut into strips or chunks, then fried or stir-fried, before being mixed and stir-fried with fragrant minced pork. Seasonings such as soy sauce and doubanjiang (fermented broad bean paste) are added to allow the eggplant to absorb the savory aroma of the pork, resulting in a soft and tender texture with rich, savory pork flavor.
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  Braised Pig Trotters with Soybeans

  Huangdou stewed pig trotters is a dish made primarily with pig trotters and soybeans. After blanching, the trotters are cooked with soaked soybeans in water, soy sauce, cooking wine, and ginger slices until tender and flavorful.

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