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Laocheng Street · Open Fire Clay Pot Dishes (First Store in Tianjin)

小吃快餐 · ⭐ 4.6

No. 57, Ground Floor, Building 9, Yayuan Li, Jiyuan West Road (next to Babylon Styling)

Dishes

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  Braised Beef Brisket with Potatoes

  Potato and beef brisket stew is a dish made primarily with beef brisket and potatoes. After blanching the beef to remove odor, it's cooked with potatoes, water, soy sauce, cooking wine, and ginger until tender and flavorful.
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  Potato and Intestine Stir-fry

  A Chinese dish made with pork intestines and potatoes, simmered until tender and flavorful.
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  Sichuan-style Twice-Cooked Pork

  Chuan-style stir-fried pork belly is made with pork belly as the main ingredient. The meat is first boiled, sliced, and then stir-fried together with配料 such as doubanjiang (fermented broad bean paste), garlic chives, and green peppers. During preparation, the pork belly's fat must be sautéed out until the slices curl slightly and develop a subtle charred aroma, then seasonings are added and the dish is stir-fried evenly.
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  油泼血旺

  油泼血旺是一道以鸭血或猪血为主要食材的菜肴，将血块煮熟后切片，再用热油泼洒在血旺上，激发香气。通常会加入蒜末、葱花、辣椒粉等调料，提升风味。
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  烂肉土豆泥

  烂肉土豆泥是一道以土豆和猪肉为主要食材的菜肴。土豆蒸熟后压成泥状，加入炒熟的碎猪肉（通常为五花肉）和调味料拌匀，再根据口味添加葱姜、酱油等辅料，搅拌均匀后即可食用。
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  番茄抱蛋

  番茄抱蛋是一道以番茄和鸡蛋为主要食材的家常菜。将番茄切块，鸡蛋打散备用。热锅凉油，先炒香番茄至出汁，再倒入蛋液，待蛋液凝固后翻炒均匀，使蛋与番茄充分融合。
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  Tomato Stewed Beef Brisket

  Beef brisket stewed with tomatoes is a dish primarily made with beef brisket and tomatoes. The preparation involves simmering the beef brisket until tender, then adding tomato chunks to slowly stew, allowing the sweet and sour juice of the tomatoes to fully penetrate the beef. Finally, it is seasoned and reduced to thicken the sauce.
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  老城街红烧肉

  老城街红烧肉以五花肉为主要食材，经过焯水处理后与冰糖、生抽、老抽、料酒、八角、桂皮等调料一同炖煮，直至肉质软糯、色泽红亮。
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  萝卜海带汤

  萝卜海带汤主要由白萝卜和海带制成，将白萝卜切块与泡发好的海带一同放入锅中，加水煮沸后转小火炖煮至萝卜软烂，调味后即可食用。
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  Garlic Shrimp with Rice Noodles

  Shrimp with garlic and vermicelli is a dish made by steaming fresh shrimp together with vermicelli and garlic. To prepare, the shrimp are split open, topped with garlic and soaked vermicelli, then steamed until the shrimp meat becomes tender, the garlic aroma fills the air, and the vermicelli absorbs the flavorful broth, resulting in a smooth and satisfying texture.

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