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Xue Ji · Legendary Big Cauldron (Deping Road Store)

农家菜 · ⭐ 4.5

No. 1139, Deping Road

Dishes

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  Pork Belly

  Pork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
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  Frozen Tofu

  Frozen tofu is made by freezing fresh tofu, which develops a honeycomb-like structure inside with many pores and good elasticity. It can be cooked with various ingredients, offering a rich and diverse texture.
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  Beef Meatballs with Filling

  Braised beef balls made with fresh beef, seasoned and mixed until sticky, shaped into balls with fillings like shrimp, pork or vegetables inside, cooked by boiling or frying.
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  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Free-range Chicken in Mountain Forest Style

  Free-range chicken slowly stewed in a clay pot with ginger, goji berries, and a touch of yellow wine, resulting in tender meat and rich broth.
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  Wolffish

  A freshwater fish with delicate flesh, commonly steamed or braised with ginger, scallions, and garlic to highlight its natural freshness.
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  Chao-Shan Beef Tendon Balls

  Chao Shan beef tendon balls are made primarily from high-quality beef, finely chopped and mixed before being kneaded into small meatballs. The特色 lies in the addition of适量牛筋 during processing, giving the balls both the freshness of beef and a chewy texture.
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  Corn Cake

  A traditional northern Chinese dish made from cornmeal, steamed or pan-fried into a soft and savory cake, often served with sauces or vegetables.
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  Glass noodles

  Glass noodles are a type of strip-shaped food primarily made from starch, commonly using sweet potato starch, potato starch, or mung bean starch. The process involves mixing starch with water to form a paste, steaming it until cooked, cutting it into strips, and then drying it by sun or machine. Before cooking, they need to be soaked in warm water and can be prepared by stir-frying, boiling, or stewing.
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  Green Beans

  Green beans are a common vegetable, primarily made from green beans, usually blanched or stir-fried. Garlic and ginger can be added during cooking, and it pairs well with meat or tofu.
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  Enoki Mushroom

  Enoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
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  Stir-fried in Iron Pot

  Iron pot stew is a dish primarily made with meats such as pork or chicken, or fish, combined with various vegetables like potatoes, eggplants, and tofu, slow-cooked in an iron pot. The preparation method involves placing the ingredients and seasonings together in the pot, adding适量 water, and slowly stewing for a long time to allow the flavors to fully blend, resulting in a rich and flavorful dish.
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  Pan-fried Dumpling Pancake

  Potstickers are traditional Chinese dumplings made by wrapping pork and cabbage in a flour-based dough, shaped into a half-moon, then pan-fried until the bottom is golden and crispy, with a juicy, tender filling.

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