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Da Ya Sandpot (Wuhan Yongwang Store)

Sichuan cuisine · ⭐ 3.9

No. 408 Jiangcheng Avenue, Economic Development Zone

Dishes

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  Steamed Chicken Feet with Flavor

  A Cantonese dish made by steaming chicken feet after blanching and marinating, resulting in tender, flavorful bites.
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  Spicy Sliced Blood Curd with Oil Pouring

  Dan Dan Blood Sauté is a dish primarily made with duck blood, beef tripe, mung bean sprouts, and canned meat. The ingredients are first cooked, then hot oil is poured over the seasonings to enhance the aroma, and finally mixed well before serving.
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  Spicy Sliced Pork in Boiling Oil

  Oil-poured boiled pork slices is a dish made with pork tenderloin, paired with bean sprouts and greens. The meat slices are marinated, blanched, then cooked together with vegetables, finished by pouring hot oil to enhance aroma, and seasoned with chili and Sichuan pepper powder.
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  Spicy Chili Oil Chicken Feet

  Oil-poured tiger-striped chicken feet is a dish made primarily from chicken claws. After blanching to remove odor, the claws are deep-fried until the skin wrinkles like tiger stripes, then tossed with a sauce of chili oil, garlic, scallions, soy sauce, and vinegar.
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  Spicy Oil-Poured Pig Trotter

  Oil-poured tiger-striped pig trotter is a dish featuring pork trotters. After blanching and boiling, the skin is brushed with oil and grilled until wrinkled like a tiger's hide. The trotter is then sliced, topped with hot oil and seasonings like garlic, chili, and scallions to enhance aroma.
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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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  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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  Clam in Clay Pot with Garlic Sauce

  Fresh clams cooked in a clay pot with garlic sauce, tender and aromatic.
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  Clay Pot Garlic Shrimp

  Clay pot garlic shrimp is a dish made with fresh shrimp and seasonings like garlic, scallions, and ginger, slowly cooked in a clay pot. The shrimp is simmered with plenty of garlic over low heat, allowing the garlic flavor to penetrate the shrimp while keeping it tender and fresh.
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  Sour Cabbage Beef Hot Pot

  A dish featuring beef slices and sour cabbage, slowly stewed in a clay pot with ginger and garlic for a tender texture and rich flavor.
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  Hot Pot Sour Cabbage Fish

  Hot pot sour cabbage fish is a dish made with fresh grass carp, sour cabbage, ginger slices, garlic cloves, chili peppers, and other ingredients, slowly stewed in a clay pot. The sliced fish is cooked together with sour cabbage, resulting in tender fish and a rich, spicy-sour 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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  Braised Pork Trotter with Soybeans in Clay Pot

  A savory dish featuring pork trotters and soybeans slowly simmered in a clay pot, resulting in tender meat and rich, aromatic broth.

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