Laoshaguo Clay Pot Vegetables (Zhan Shan Branch)
小吃快餐 · ⭐ 3.9
No. 109-12 Yan'an 3rd Road
Dishes
Delicious Side DishSide dishes for rice are usually made from fresh vegetables or pickled ingredients like cucumber, radish, green beans, and chili peppers, sliced, pickled, or lightly stir-fried for a crisp or flavorful taste to accompany rice.
Spicy Boiled Pork in Clay PotA spicy Sichuan dish featuring tender pork slices cooked in a clay pot with vegetables and chili oil, known for its bold flavors and numbing heat.
Spicy Boiled Pork in Clay PotA classic Sichuan dish featuring tender pork slices simmered in a spicy broth with vegetables, served in a clay pot for rich flavor and warmth.
Handmade Pork Meatballs Stewed with Chinese CabbageHandmade pork meatballs simmered gently with Chinese cabbage, creating a comforting and savory dish.
Roasted Sweet PotatoRoasted sweet potato is a dish made by washing fresh sweet potatoes and directly baking them in an oven or over charcoal until fully cooked. The main ingredient is the sweet potato itself, with no additional seasonings added during preparation—its natural sugars create a sweet flavor and soft, chewy texture when heated.
Beef Brisket and Beef Tendon StewBeef brisket and tendon stew mainly uses beef brisket and tendons as key ingredients, blanched and then slowly simmered in a clay pot with scallions, ginger, star anise, and other spices. The brisket is tender, the tendons elastic, and the broth rich.
Red Island Small Clam Meat Scrambled EggA dish made with fresh Red Island small clam meat and eggs, quickly cooked in boiling water for a delicate, savory flavor.
Old Kaili Sour Fish SoupA signature Guizhou dish featuring fresh carp cooked in a fermented sour broth made from tomatoes, Sichuan pepper, and chili—deliciously tangy and spicy.
Old Qingdao Clay Pot Clam ChickenA signature dish from Qingdao featuring clams and chicken simmered in a clay pot, delivering a rich, savory flavor.
Chicken Wing Cutlet Stewed with TaroA dish made by slow-cooking chicken wing cutlets with taro, resulting in tender meat and soft, flavorful tubers in a rich broth.