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Lao Ma Sandu (Beijing Futong District, Huaifang Wanda Store)

小吃快餐 · ⭐ 4.0

F4 Floor, Huai Fang Wanda Plaza, Huai Fang West Road, Nanyuan

Dishes

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  Braised Three-Flavor Pork Ribs

  A dish featuring fried pork slices, tofu, and greens slowly stewed in a clay pot. The pork is marinated, fried until crispy, then simmered with tofu and vegetables in broth or water to blend flavors.
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  Braised Tofu with Salted Egg Yolk

  Spiced Pot Salted Egg Tofu is a dish made primarily from soft tofu, combined with salted egg yolk. The tofu is cut into cubes and placed in a clay pot, then water and salted egg yolk are added. It is slowly simmered over low heat until the tofu absorbs the flavor and the egg yolk melts, blending with the tofu to create a rich and flavorful texture.
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  Braised Oil-Poured Tender Meat Slices

  Spiced 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.
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  Hot Pot Spicy Blood Sausage

  Spicy 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.
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  Tomato and Meatball Hot Pot Soup

  Hot pot tomato meatball soup is made primarily with fresh tomatoes and minced meat. The tomatoes are cut into pieces and simmered in a clay pot until soft, then handmade meatballs (usually made from pork or beef) are added and stewed together to create a rich broth. During preparation, few seasonings are added, relying instead on the natural flavors of the ingredients to blend harmoniously.
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  Braised Pork Belly in Clay Pot

  Braised pork belly in a clay pot is a dish primarily made with pork belly. The pork belly is cut into pieces and placed in a clay pot with seasonings such as soy sauce, sugar, cooking wine, and ginger slices, then slowly stewed over low heat until the meat becomes tender and develops a glossy red color.
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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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  Braised Pork Belly with Vermicelli in Clay Pot

  A dish of crispy pork belly stewed with vermicelli in a clay pot, using pork belly, vermicelli, and seasonings like scallion, ginger, and garlic. The pork is fried first, then combined with soaked vermicelli and simmered until flavorful.
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  Sour Cabbage Stewed Pork Belly in Clay Pot

  A traditional Chinese dish made by slow-cooking pork belly and sour cabbage in a clay pot, resulting in tender meat and flavorful broth.
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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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  Old Chengdu Pot Chicken

  Old 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.
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  Stewed minced pork with vermicelli

  Rice noodle stew with minced pork is a dish made primarily from pork mince and rice noodles. The pork is stir-fried with葱姜蒜, then simmered with water or broth until the noodles absorb the flavor and become tender.

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