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Aunt Luo's Clay Pot (Poly Center Branch, Chengdu, Sichuan)

小吃快餐 · ⭐ 4.0

No. 1-29, Jinxiu Road

Dishes

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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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  Braised Pork and Vermicelli in Clay Pot

  Stewed minced pork with vermicelli is a dish made primarily from pork mince and vermicelli. After stir-frying the pork, seasonings are added, then the softened vermicelli is cooked in a clay pot to absorb the meat juices, resulting in a soft and chewy texture. Scallions and ginger are typically added for flavor.
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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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  Stewed Beef Brisket with Tomato in Clay Pot

  Stewed beef brisket with tomatoes is a dish featuring beef brisket and tomatoes. The beef is cut into pieces and simmered in a clay pot with tomatoes, water, and seasonings until the beef is tender and the tomatoes blend into the broth. Ginger slices and green onions are typically used to remove odor and enhance aroma.
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  Stewed Eggplant with Minced Pork

  Stewed minced pork with eggplant is a dish primarily made with eggplant and ground pork. The eggplant is cut into segments and simmered in a clay pot with fried minced pork, allowing the eggplant to absorb the rich flavor of the pork. The result is tender, soft eggplant with savory, aromatic minced pork.
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  Sour Soup Beef in Clay Pot

  Stewed beef brisket in sour soup is made with beef rolls, fermented cabbage, tomato, onion, and slow-cooked in a clay pot. Boil beef to remove odor, then add ingredients to the pot with broth or water, simmer until cooked, and season.
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  Sautéed Wuchang Fish Slices in Golden Soup Pot

  Fresh wuchang fish slices stir-fried in a golden broth with tofu, mushrooms, and greens, served in a clay pot for rich flavor and tender texture.
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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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  Luo Mama Cold Noodles

  Luoma Cold Noodles is a chilled dish made primarily from mung bean or pea starch. The starch is mixed with water, steamed, cooled to form transparent or slightly yellow blocks, then cut into strips or cubes and tossed with garlic, chili oil, soy sauce, vinegar, cilantro, and crushed peanuts.
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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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  Mashed Peas

  A dish made by mashing fresh peas into a smooth consistency, seasoned simply with salt and green onions for a comforting, earthy flavor.
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  Spicy Marinated Beef Tripe

  A cold dish made with beef tripe, blanched and sliced, then tossed in a spicy dressing of garlic, chili oil, cilantro, and Sichuan pepper for a crisp, aromatic bite.

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