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Da Ya Clay Pot (Furong Street Store)

小吃快餐 · ⭐ 4.1

Furong Old Street, Quancheng Road Subdistrict, Lixia District (from Quancheng Road in the south to the southern entrance of Xihuaqiangzi Street in the north)

Dishes

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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 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 trotters is a dish featuring pig trotters as the main ingredient. After blanching and boiling, the surface becomes tiger-striped, then hot oil is poured to enhance aroma, followed by seasoning and mixing. Proper heat control ensures tender, flavorful results.
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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 Tomato and Pork Belly in Clay Pot

  A dish featuring tomatoes and crispy pork strips. Tomatoes are cubed, and the pork is fried, then simmered together in a clay pot until the tomatoes soften and release juice, while the pork absorbs the rich flavors.
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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 Water Spinach with Fermented Black Bean

  A savory dish featuring water spinach cooked in a clay pot with fermented black bean paste, offering a rich umami flavor and tender texture.
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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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  Braised Fish-Flavored Shredded Pork

  Spicy shredded pork with vegetables in clay pot, a dish made with pork strips, wood ear mushrooms, carrots, and green peppers. The pork is marinated, stir-fried, then mixed with a fish-flavored sauce (vinegar, sugar, soy sauce, garlic, ginger, scallions, and doubanjiang) and served in a clay pot for warmth.
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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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