Mother Luo's Claypot (Beijing Tongzhou Yuanshin Branch)
小吃快餐 · ⭐ 3.6
Urban Green Heart Forest Park, Yongshun Town
Dishes
Three-Cup ChickenThree-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
Cherry-braised Pork BellyCherry-braised pork belly is made with fatty pork belly as the main ingredient, seasoned with fresh cherries or cherry jam. The dish is prepared by blanching, stir-frying, and then stewing with seasonings. After slow cooking, the meat becomes tender and fully infused with flavor, blending the fruity aroma of cherries with the rich scent of pork to create a unique taste.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Braised Three-Flavor Pork Meatball SoupSandy pot three fresh crispy meat soup is made by slicing pork tenderloin, coating it in batter and deep-frying to create crispy meat, then simmering with tofu, eggs, and greens in a clay pot.
Braised Tofu with Salted Egg YolkA dish made with soft tofu and salted egg yolk. Tofu cubes are simmered in a clay pot with fried egg yolk until the tofu absorbs the rich flavor, resulting in a crispy exterior and tender interior with a fragrant egg yolk aroma.
Braised Oil-Poured Tender Meat SlicesSpiced Pork Slice in Clay Pot is a dish made primarily with pork tenderloin. Thinly sliced meat is marinated with seasonings, then stewed together with vegetables in a clay pot, and finally topped with hot oil to enhance the aroma. Main ingredients include pork, green pepper, red pepper, scallions, ginger, and garlic.
Hot Pot Spicy Blood SausageSpicy Sichuan-style boiled blood soup is made with duck blood, mung bean sprouts, luncheon meat, beef tripe, and pork intestines. The ingredients are first cooked and then placed in a clay pot, followed by pouring hot oil to enhance the aroma. Finally, chili powder and Sichuan pepper powder are sprinkled for seasoning.
Braised Eggplant with Minced PorkStewed eggplant with minced pork is a dish where eggplant slices are cooked with fragrant minced pork in a clay pot, absorbing the rich flavor and becoming soft and tender.
Spicy Mapo Tofu in Clay PotSpicy 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.
Old Chengdu Pot ChickenOld Chengdu clay pot chicken is a dish made with chicken and vegetables like potatoes, carrots, and green peppers, slowly stewed in a clay pot. Main ingredients include chicken pieces, potatoes, carrots, green peppers, and seasonings such as ginger slices, scallions, and garlic. Slow cooking makes the chicken tender and flavorful with rich broth.
Preserved Salted Vegetable with Pork BellyOld salted vegetable braised pork is a dish made primarily with pork belly and old salted vegetables. Pork slices are steamed together with the vegetables, resulting in tender, savory meat and a unique flavor from the vegetables. Seasonings like soy sauce and cooking wine are typically added to enhance the overall taste.
Steamed Shrimp with Garlic NoodlesSteamed shrimp with garlic noodles is a Chinese steamed dish made with fresh shrimp, noodles, and garlic. The shrimp are deveined and mixed with garlic, then placed on noodles and steamed.