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Wang Ya Mama Chengdu Hot Pot (Jingshen Times Square Shopping Center Branch)

小吃快餐 · ⭐ 4.2

3rd Floor, Building No. 1, Yungang Aerospace Talent Home

Dishes

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  Fried Pork and Vermicelli

  A hearty dish made with minced pork and vermicelli, stir-fried with garlic, ginger, and soy sauce for a savory flavor.
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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 Tender Pork Slices

  Tender pork slices made from tenderloin, marinated with starch and egg white, then briefly fried. Served with spicy chili oil, where chili powder is mixed with hot oil and poured over the meat to absorb its aroma. The dish offers a delicate texture with rich, spicy flavor.
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  Stewed Meat with Vermicelli

  Lànròu fěntiáo is a Chinese home-style dish primarily made with minced pork and vermicelli noodles. The minced pork is typically stir-fried with scallions, ginger, and garlic, then seasoned with soy sauce and cooking wine before being combined with softened vermicelli noodles and stir-fried together. This allows the noodles to absorb the rich flavor of the meat, resulting in a soft, chewy texture and a deeply savory taste.
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  Spicy Shrimp with Egg

  Spicy Shrimp and Egg is a stir-fried dish primarily made with fresh shrimp and eggs. The shrimp is mixed with beaten eggs and quickly stir-fried in hot oil, allowing the egg mixture to set and coat the shrimp, creating a tender and smooth texture. A small amount of seasoning such as salt, chopped green onions, or minced ginger is typically added during cooking to enhance the flavor.
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  Braised Cauliflower in Clay Pot

  Potato and cauliflower stew is a dish primarily made with cauliflower. After blanching the cauliflower, it is simmered in a clay pot with辅料 such as pork belly and carrots, allowing the cauliflower to absorb the rich flavors of the broth and resulting in a soft, tender texture.
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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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  Unlimited Rice

  Unlimited rice means providing a large quantity of cooked rice for customers to take freely. The main ingredient is rice, which is prepared by steaming or heating with water using a rice cooker or similar method. It is typically served as a staple food to accompany other dishes.
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  Red Date, Silver Ear Mushroom, and Pear Soup

  Red date, silver ear fungus, and pear soup is made primarily with silver ear fungus, pear, and red dates. After soaking the silver ear fungus, it is cooked together with diced pears and red dates until the fungus becomes soft and the broth thickens. The finished product is a sweet and nourishing soup-like dish.
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  Crispy Pork Meatballs Combo

  Succulent pork meatballs with crispy pork slices is a dish primarily made with pork. The pork is minced and mixed with seasonings to form meatballs, while fatty pork slices are coated in flour and deep-fried until golden and crispy. These two preparation methods offer distinct textures: the meatballs are tender and soft, while the crispy pork is crunchy on the outside and juicy inside. Enjoying them together creates a rich and diverse flavor experience.
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  Chicken Soup with Bok Choy

  Chicken and bok choy soup is a soup dish primarily made with chicken and baby bok choy. Chicken pieces are simmered with water to make chicken broth, then washed baby bok choy is added and cooked until the vegetables soften. During preparation, few seasonings are typically added to preserve the natural flavors of the ingredients.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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