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Luo Ma Sandpot (Kuishenglou Store, Sichuan Chengdu)

小吃快餐 · ⭐ 3.9

No. 16, Kuixinglou Street, Annex No. 18

Dishes

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  Stir-fried Tofu Skin Noodles

  A refreshing cold dish made by mixing sliced tofu with vegetables and seasoned dressing.
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  Stewed Beef with Dumplings

  Gegue beef is a dish featuring beef as the main ingredient, typically sliced and steamed with vegetables like potatoes and carrots. It's marinated with soy sauce, cooking wine, and starch to ensure tender, flavorful meat.
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  Spicy Oil-Poured Tender Meat Slices

  Oil-poured tender pork slices is a dish primarily made with pork tenderloin. The meat is sliced, marinated with seasonings, quickly blanched or briefly fried in oil, then topped with hot oil to enhance aroma, and served with辅料 such as scallion strips and ginger丝.
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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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  Stir-Fried Seasonal Vegetables

  Stir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
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  Tomato Meatball Soup

  Tomato meatball soup is a home-style soup featuring tomatoes and pork meatballs as the main ingredients. The preparation is simple: season pork mince to form meatballs, then cook the meatballs together with tomato chunks, and finally add seasoning.
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  Braised Winter Melon in Clay Pot

  A dish made by braising winter melon with meat or ham in a clay pot, resulting in a tender and flavorful soup.
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  Braised Pork Belly in Clay Pot

  Braised pork belly in a clay pot is a dish primarily made with pork belly. The pork belly is cut into pieces and placed in a clay pot with seasonings such as soy sauce, sugar, cooking wine, and ginger slices, then slowly stewed over low heat until the meat becomes tender and develops a glossy red color.
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  Braised Pig Intestine with Peas in Clay Pot

  A Sichuan dish featuring slow-cooked pig intestines and peas in a clay pot, resulting in tender, flavorful meat and creamy peas.
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  Braised Chicken Feet in Clay Pot

  Pot-braised chicken feet with wrinkled skin, cooked with scallions, ginger, garlic, and doubanjiang in a clay pot until tender and flavorful.
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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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  Shrimp with Rice Noodles

  Shrimp and vermicelli is a dish primarily made with fresh shrimp and vermicelli. After peeling and removing the intestinal vein, the fresh shrimp are blanched until cooked. The vermicelli is soaked in warm water until soft. Both ingredients are mixed together and either tossed with seasonings or stir-fried, commonly enhanced with scallions, ginger, garlic, soy sauce, and cooking wine to elevate the flavor.
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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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