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Yu Ke Yi (Tong Po Po) Sandpot (Luquan Branch)

小吃快餐 · ⭐ 4.3

Northeast corner of the intersection of Beidou Road and Xiangyang Street

Dishes

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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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  Braised Cabbage and Tofu in Clay Pot

  A comforting dish of bok choy and firm tofu simmered together in a clay pot, resulting in a rich, savory flavor.
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  Braised Eggplant with Minced Pork

  Stewed 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.
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  Sizzling Beef and Tofu in Clay Pot

  A dish of tender beef slices and silky tofu simmered together in a clay pot, absorbing rich flavors from broth and vegetables.
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  Hot Pot Sour Cabbage Fish

  Hot Pot Golden Sour Cabbage Fish, featuring tender fish meat as the main ingredient, paired with specially prepared sour cabbage and a rich, golden broth. The fish is carefully marinated and slowly simmered in a clay pot with the sour cabbage, allowing the fresh aroma of the cabbage to blend perfectly with the delicate texture of the fish.
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  Stewed Eggplant in Clay Pot

  A classic Chinese dish featuring tender eggplant simmered in a clay pot with aromatic spices and vegetables.
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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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