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Guan Guan Xiang Clay Pot Meat (Hengsheng Xintiandi Branch)

小吃快餐 · ⭐

No. 1 Commercial Unit, Building C7, Hengsheng Xintiandi Residential Community

Dishes

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  Beef Brisket and Tomato

  Beef brisket slow-cooked with tomatoes, resulting in tender meat and a rich, tangy sauce.
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  Clay Pot Pork

  A traditional Chinese dish made by slow-cooking pork in a clay pot, resulting in tender meat and rich broth.
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  Stewed Pork and Tofu in Clay Pot

  A traditional Chinese dish made by slow-cooking pork and firm tofu in a clay pot, resulting in tender meat and flavorful, absorbent tofu.
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  Seaweed Tofu

  A dish made with soft tofu and seaweed. Tofu is blanched to remove odor, then cooked with rehydrated seaweed in water. Seasoned with salt and monosodium glutamate, finished with a slurry to thicken the broth. Light color, smooth texture.
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  Lamb and Spinach Noodles

  A Chinese stew featuring lamb, spinach, and noodles, slow-cooked for rich flavor and nutrition.
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  Spinach Tofu

  Spinach tofu is a dish made primarily from spinach and tofu. Wash and chop the spinach, and cube the tofu. Boil water, blanch spinach to remove oxalic acid, then cook tofu. Mix spinach and tofu, season with salt, and add a little chicken essence or sesame oil for flavor.
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  Radish Dumpling with Vermicelli

  A traditional Chinese dish made with grated radish, minced pork, and sweet potato vermicelli, steamed or simmered into flavorful dumplings and noodles.
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  Radish and Lamb Stew

  A traditional Chinese stew made with lamb and radish, slow-cooked until tender, offering a rich, savory flavor.
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  Tofu Dumplings

  Tofu balls are a traditional dish primarily made with tofu as the main ingredient. The preparation typically involves mashing the tofu, mixing it evenly with seasonings and ingredients, then shaping it into small balls. Finally, the balls are cooked until fully done by steaming, boiling, or frying, resulting in a golden yellow appearance.
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  Sour Cabbage with Lamb

  Suancai Yangrou is a dish made primarily with mutton and sour cabbage. Mutton chunks are stewed with soaked sour cabbage over low heat until the meat is tender and the flavors are well blended, resulting in a rich broth.

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