Tao Yi Sandpot (Liangjiang Chuncheng Branch)
川菜 · ⭐ 3.6
No. 165 Yusong West Road
Dishes
Steamed Yellow Croaker with Chopped ChiliA dish made by steaming small yellow croakers with chopped chili and seasonings, resulting in tender fish with a spicy flavor.
Pork Intestine and Blood Curd StewA spicy Sichuan dish made with pork intestines and duck blood, simmered with vegetables and spices for a rich, aromatic flavor.
Steamed Garlic ShrimpA dish featuring fresh shrimp cooked with garlic, scallions, and ginger, then baked to perfection. The shrimp is tender and flavorful, with a rich garlic aroma.
Steamed Taro CasseroleSteamed taro casserole with fresh taro, pork belly, and cured meats, layered in a clay pot, simmered with seasonings, then finished with high heat to create a slightly charred surface and rich aroma.
Stoneware Ginger RabbitA Sichuan dish featuring tender rabbit meat stir-fried with ginger and chili in a hot stone pot, delivering a spicy and aromatic flavor.
Stewed Chicken with Pig IntestinesA Chinese dish made by stewing chicken and pig intestines together with seasonings until tender, offering rich flavors and a satisfying texture.
Clam and Vermicelli StewA savory stew made with fresh clams and vermicelli noodles, simmered with aromatics for a rich, flavorful dish.
Eggplant and String Bean StewA hearty stew made with string beans and eggplant, seasoned with garlic and chili paste, slow-cooked to perfection.
Braised Beef Shank with PearA Chinese stew combining beef and pear, slow-cooked to tender perfection with a rich, savory-sweet flavor.
Green Pea and Intestine Stir-fryGreen pea and pork intestine dish made by stir-frying or stewing cleaned intestines with green peas and seasonings.