Tang Po Po Clay Pot Dishes · Old Taste Handmade
Sichuan cuisine · ⭐ 4.4
No. 199, Rongxiang Middle Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 199, Rongxiang Middle Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chicken Salad, Mixed Cold Tapioca Noodles, Grandma Tang's Traditional Braised Pork Belly.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chengdu
- Category: Sichuan cuisine
- Rating: 4.4
- Address: No. 199, Rongxiang Middle Road
- Popular dishes: Spicy Chicken Salad, Mixed Cold Tapioca Noodles, Grandma Tang's Traditional Braised Pork Belly, Grandma Tang's Handmade Fragrant Bowl, Tang Po Po Pot-Braised Pork Belly
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Spicy Chicken SaladA cold dish made with boiled chicken and seasoned with spicy oil, garlic, and vinegar for a bold, refreshing flavor.
Mixed Cold Tapioca NoodlesDanlingfen is a cold dish primarily made with凉粉, typically cut into strips or cubes, mixed with shredded cucumber and carrot, then dressed with a sauce made from soy sauce, vinegar, garlic, chili oil, and sesame oil.
Grandma Tang's Traditional Braised Pork BellyA classic Chinese dish featuring slow-cooked pork belly with a rich, savory glaze and tender texture.
Grandma Tang's Handmade Fragrant BowlA rich, slow-cooked soup made with pork bones, chicken thighs, and mushrooms, served in handmade rice bowls for a comforting, aromatic experience.
Tang Po Po Pot-Braised Pork BellyA classic Sichuan dish featuring braised pork belly cooked slowly in a clay pot with spices, resulting in tender, flavorful meat.
Spicy Sichuan Blood Duck Hot PotA spicy Sichuan dish made with duck blood, offal, and vegetables, finished with a hot oil pour to enhance flavor.
Fried Pork Crumbs with Bok ChoyYouzha Lianbai is a dish made primarily with pork cracklings and Chinese cabbage. First, fry the pork cracklings until fragrant, then add sliced cabbage and stir-fry until just cooked through. Season and serve.
Braised Pork IntestinesStewed pork intestines is a dish primarily made with pork intestines. After cleaning and preparation, the intestines are simmered or braised with辅料 such as green onions, ginger, and garlic, resulting in tender, flavorful intestines with a rich texture.
Hand-Pressed Meat Balls in Clay PotA traditional Chinese dish made with hand-pounded pork or shrimp, shaped into balls and simmered in a clay pot with vegetables and broth for a rich, tender flavor.
Braised Pig Trotter in Clay PotBraised pig trotter dish made with pork trotters, soybeans, ginger slices, and green onions, slowly stewed in a clay pot until tender and flavorful.
Douban Sauce Steamed FishA Sichuan dish featuring steamed carp with fermented broad bean paste, known for its rich flavor and tender texture.