Close

Wang Duo Yu · Clay Pot Sichuan Cuisine (Changba Impression City Branch)

Sichuan cuisine · ⭐ 4.4

4th Floor, Xi'an Chanba Impression City, No. 700 Beichen East Road

Dishes

• 

  Braised Pork with Dried Beans

  Stewed pork belly with dried beans is a dish made from pork belly and dried beans. Pork is blanched, then simmered with dried beans and seasonings like soy sauce, sugar, and cooking wine until tender.
• 

  Chengdu Sichuan Pickled Vegetable Twice-Cooked Pork

  Twice-cooked pork made with fatty pork belly, boiled then stir-fried with Chengdu pickled vegetables, green peppers, and scallions, resulting in tender, slightly crispy meat with a savory, subtly spicy flavor.
• 

  Spicy Sichuan Pickled Fish

  A classic Sichuan dish featuring fresh fish simmered with pickled vegetables and spicy seasoning, delivering a bold, tangy, and numbing flavor.
• 

  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
• 

  Stir-fried bok choy with pork cracklings

  Oil渣炒小白菜 is a home-style dish primarily made with oil渣 and baby bok choy. The preparation is simple: first, stir-fry the oil渣 until crispy and fragrant, then add washed baby bok choy and stir-fry together. Season to taste and serve.
• 

  砂锅粉丝虾仁

  砂锅粉丝虾仁是一道以鲜虾仁和粉丝为主要食材的菜肴。将虾仁与泡发好的粉丝一同放入砂锅中，加入适量清水或高汤，用中小火慢煮至粉丝软糯、虾仁熟透。制作过程中通常会加入姜片去腥，部分做法还会添加少许葱段和调味料。
• 

  Chongqing Mao Xue Wang

  Ciqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
• 

  Braised Fish Head in Clay Pot

  Fresh fish head is slowly braised with ginger, scallions, garlic, and fermented bean paste in a clay pot, resulting in rich flavor and tender meat.
• 

  Pro Spicy Mapo Tofu

  An upgraded version of the classic Sichuan dish, featuring tender tofu and minced beef stir-fried with fermented black beans, chili oil, and Sichuan peppercorns for a bold, spicy flavor.
• 

  Scallion, Earth Mushroom, and Egg Stir-Fry

  A traditional Chinese dish made by stir-frying fresh scallions, earth mushrooms, and eggs together for a savory, tender flavor.
• 

  Stir-fried Pork with Tofu Cubes

  Xianggan Xiaochao Rou is a Chinese home-style dish made with pork belly and dried tofu. Pork belly slices are stir-fried to release oil, then combined with tofu and vegetables like green pepper and onion, seasoned and stir-fried until well blended. Proper heat control ensures tender meat and flavorful tofu.
• 

  Sweet Rice Cake

  A traditional sweet dessert made from glutinous rice flour, sugar, and water, steamed to a soft and sweet texture.
• 

  Braised Beef Brisket in Clay Pot

  A hearty dish of beef brisket slow-cooked in a clay pot with vegetables, resulting in tender meat and rich broth.

Reviews