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胖砂锅

Sichuan cuisine · ⭐ 4.3

No. 228, Annex No. 21, Wenti Branch Road

Dishes

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  Salted Pepper Spare Ribs

  Black pepper salt ribs is a Chinese dish made with pork ribs, marinated and deep-fried until crispy, then stir-fried with black pepper salt, scallions, and ginger. Golden in color, it's crispy outside and tender inside with a rich pepper-salt aroma.
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  Sichuan-style Pickled Pepper Beef Tripe

  Spicy pickled pepper and pig's trotter is a cold dish made with pig's trotter, pickled chili, garlic slices, ginger slices, and seasonings. The trotter is cleaned, sliced, blanched, then mixed with the ingredients for a crisp, tender texture and rich flavor.
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  Braised Beef Tendon in Clay Pot

  Pot-braised beef tendons is a dish featuring beef tendons as the main ingredient, typically simmered with scallions, ginger, garlic, and broth in a clay pot until tender. Seasonings like soy sauce and cooking wine are added for rich flavor.
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  Braised Beef in Clay Pot

  Pot-braised beef is a dish primarily made with beef, paired with适量 vegetables such as onions and carrots, and slow-cooked in a clay pot. After long stewing, the beef becomes tender and juicy, and combined with rich seasonings, the entire dish offers a deep flavor and abundant nutrition.
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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 Pork Intestines in Clay Pot

  Stewed pork intestines in a clay pot, cleaned and slow-cooked with scallions, ginger, garlic, chili, and other seasonings. The intestines are tender and flavorful, with rich broth often served with bean sprouts, potatoes, or vermicelli.
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  Braised Tofu and Brain in Clay Pot

  A dish made with soft tofu and pig brain simmered in broth, served in a clay pot for rich flavor and tender texture.
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  Sweet and Sour Chrysanthemum Fish

  A classic Chinese dish featuring a whole fish carved into chrysanthemum petals, deep-fried and glazed in a sweet and sour sauce.
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  Minced Pork with Pickled Vegetables

  A home-style dish made by stir-frying minced pork with pickled vegetables, resulting in a savory and flavorful side dish.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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  Blood Cake and Squid

  A Sichuan dish made with fresh blood cake and squid, quickly stir-fried together with chili and Sichuan pepper, featuring a tender, smooth texture and rich spicy flavor.
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  Sour Cabbage and Doubanjiang Soup

  A spicy and sour soup made with fermented cabbage and doubanjiang, often including pork or tofu, typical of Sichuan cuisine.
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  Spicy Crab

  Spicy crab is a dish made primarily with crabs, stir-fried with seasonings such as chili peppers, Sichuan peppercorns, ginger, garlic, and green onions. First, the crabs are cleaned thoroughly, then stir-fried together with the seasonings so that the crab meat absorbs the spicy and fragrant flavors.

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