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Grandma's Earthen Pot Dishes (Hanyang Branch)

地方菜 · ⭐ 4.4

No. 283 Yingwu Avenue

Dishes

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  Hanging Pot Rabbit

  A Sichuan dish featuring rabbit meat slow-cooked in a traditional hanging pot with chili, Sichuan pepper, and aromatics, resulting in tender, spicy flavor.
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  Stir-Fried腊肉 with Garlic

  Garlic stir-fried cured pork is a Chinese home-style dish using cured pork and garlic as main ingredients. Sliced pork and garlic are stir-fried together, using the pork's fat to enhance aroma, with garlic turning slightly golden and crispy. No extra seasoning is added—flavor comes from the natural saltiness of the pork and the pungency of garlic.
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  Stir-fried Pigeon Offal

  A dish made by stir-frying pigeon offal with vegetables like green peppers and onions, resulting in a savory and slightly spicy flavor.
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  Fan Bone

  Fan bones are pork ribs named for their fan-like shape. Main ingredient is pork fan bones, typically blanched then stewed or braised with seasonings like soy sauce, cooking wine, ginger slices, and scallions until tender and flavorful.
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  Pine-Leaf Roasted Squab

  A delicacy featuring young squab pigeon wrapped in pine needles and roasted over charcoal, resulting in a crispy skin and tender, aromatic meat.
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  Soft-shelled Turtle and Pig Penis Stew

  A Chinese stew made with soft-shelled turtle and pig penis, slow-cooked until tender in savory broth.
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  Lotus Root with Shredded Beef

  Lotus Root with Shredded Beef is a Chinese home-style dish featuring lotus root and beef tenderloin. The beef is cut into thin strips and marinated with soy sauce, cooking wine, and starch. The lotus root is peeled, sliced into thin strips or slices, and soaked in water to prevent oxidation. The beef is stir-fried until it changes color and set aside. Then, scallions, ginger, and garlic are sautéed before adding the lotus root strips and stir-frying briefly. The beef is returned to the wok, seasoned with salt and sugar, and tossed evenly before serving. The dish offers a crisp texture from the lotus root and tender beef.
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  Pan-fried Hairtail

  Pan-fried catfish is a dish featuring fresh catfish, marinated with salt and cooking wine, then fried until golden brown for a crispy exterior and tender interior.
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  Pressure Cooked Steamed Pork with Flour

  A traditional Chinese dish made by steaming marinated pork belly coated in flour or rice powder under pressure, resulting in tender and flavorful meat.
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  Pigeon and Pork Rib Stew

  Pigeon and pork ribs are slowly stewed together, resulting in tender meat and rich broth. Main ingredients include pigeon and pork ribs, seasoned with ginger, scallions, and other spices.
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  Pigeon, Softshell Turtle, and Bull Penis Stew

  A rich stew combining pigeon, softshell turtle, and bull penis, known for its nourishing properties and deep flavors.
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  Pigeon, Soft-Shelled Turtle and Pig Trotter Stew

  A rich stew combining pigeon, soft-shelled turtle, and pig trotters, slow-cooked to tender perfection.
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  Pigeon Stomach Slice Soup

  A nourishing soup made from pigeon stomach slices simmered in pork bone broth, known for its delicate flavor and health benefits.
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  Wheat-Scented Eggplant Box

  A Chinese dish made of eggplant stuffed with minced meat and seasoned, coated in wheat flour and deep-fried for a crispy texture and rich aroma.
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  Spicy Crab Claws

  Spicy crab claws are made with fresh crab claws as the main ingredient, stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. The crab claws are blanched to remove any fishy odor, then stir-fried with hot oil and aromatic spices to fully absorb the flavors. The finished dish has a bright red color, tender crab meat, and a rich, spicy-numbing taste.

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