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Xiaonainai Claypot Dishes (Tianjin First Store)

小吃快餐 · ⭐ 4.3

Nos. 1-5-104–107, Ground-floor Commercial Units, Xingcheng Li, Xianyang North Road

Dishes

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  一整颗番茄炖牛肉

  将整颗番茄与牛肉一同炖煮，番茄去皮后与牛肉块同入锅中，加入适量水和调味料，慢火炖至牛肉软烂、番茄融化入味。
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  Sichuan-Chongqing Boiled Pork Slices

  Sichuan-Chongqing boiled beef slices feature pork tenderloin with bean sprouts and cabbage. The meat is marinated in cornstarch and egg white, blanched, then mixed with stir-fried doubanjiang, chili, and Sichuan peppercorns, finished with hot oil for a spicy, numbing, savory flavor.
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  Spicy Oil-Poured Pig Trotter

  Oil-poured tiger-striped pig trotter is a dish featuring pork trotters. After blanching and boiling, the skin is brushed with oil and grilled until wrinkled like a tiger's hide. The trotter is then sliced, topped with hot oil and seasonings like garlic, chili, and scallions to enhance aroma.
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  Steamed Pork with Rice Flour

  Stewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
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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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  Braised Green Pepper with Tiger Stripes

  Hǔpí Qīngjiāo is a dish primarily made with green peppers, which are pan-fried at high heat to create a tiger-striped texture on the pepper skin. To prepare, remove the seeds and cut the green peppers into segments, then stir-fry in hot oil until the outer skin bubbles. Finally, add seasonings and stir well.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  霸王牛排骨

  霸王牛排骨是一道以牛排骨为主料的菜肴，通常将牛排骨焯水后与调料一同炖煮或红烧，使其入味软烂。常加入葱、姜、蒜、酱油、糖等调味料，部分做法还会加入豆瓣酱或八角等香料，使味道浓郁。
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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  黄油焗花蛤

  黄油焗花蛤是一道以新鲜花蛤为主料，加入黄油、蒜末等调料，通过焗烤方式制作的菜品。花蛤清洗后与融化的黄油、蒜末混合，放入烤箱或烤盘中加热至花蛤开口，使黄油和蒜香渗透入花蛤肉中。

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