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Chongqing Dry Pot (Nanfang Wancun Store)

Sichuan cuisine · ⭐ 4.3

Room 401, Unit 1, Building 9, Zone C, Huangjia Residential Area, Guangming Village, Quanle Road, Changdong Town, High-tech Industrial Development Zone

Dishes

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  Pork Belly

  Pork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
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  Pork Belly and Frog Stir-fry

  Pork belly and frog stir-fried together, featuring tender pork and juicy frog meat in a spicy, aromatic sauce.
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  Dry Pot Pork Belly and Offal Combo

  A spicy Sichuan-style dish featuring pork belly and beef offal stir-fried together with chili, garlic, and Sichuan peppercorns for a bold, aromatic flavor.
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  Dry Pot Spare Ribs with Chicken

  Dry Pot Spare Ribs with Chicken is a fusion dish featuring pork spare ribs and chicken breast or thigh meat. The ribs are chopped into small pieces, and the chicken is diced or sliced, both marinated separately. The ribs are first fried or pan-seared until golden brown, and the chicken is quickly stir-fried until it changes color. Oil is heated in a wok, and dried chilies, Sichuan peppercorns, ginger, garlic, and other spices are stir-fried until fragrant. The ribs and chicken are added and stir-fried together with a small amount of soy sauce, cooking wine, and other seasonings. No water or broth is added; the ingredients are dry-fried until fully cooked and flavorful. Vegetables like celery or onions may be added before serving for extra texture. The finished dish has a bright red color, rich aroma, and a dry, savory taste.
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  Dry Pot Seafood Mix

  A flavorful dish featuring a mix of fresh seafood like shrimp, squid, and shellfish, stir-fried in a dry pot with vegetables and spices.
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  Dry Pot Shrimp

  Dry Pot Shrimp is a dish made with fresh shrimp and stir-fried with green peppers, onions, garlic, and ginger. After cleaning and marinating the shrimp, it's cooked with the ingredients and finished with a special dry pot sauce to infuse flavor, resulting in tender, aromatic shrimp.
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  Dry Pot Chicken

  A spicy Sichuan dish featuring fresh free-range chicken stir-fried with vegetables in a dry pot, delivering rich aroma and bold flavor.
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  Spicy Chicken Wing and Pork Belly Dry Pot

  A stir-fried dish featuring chicken wings and pork belly, seasoned with spices and vegetables in a dry pot style.
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  Pork Ribs and Rabbit Meat Combo

  Pork ribs and rabbit meat are slow-cooked together in a savory sauce, resulting in tender, flavorful dishes that blend the rich taste of pork with the delicate texture of rabbit.
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  Beef Offal with Duck Platter

  Beef Offal with Duck Platter is a fusion dish featuring beef tripe, intestines, heart, and other offal, combined with duck meat. The offal is first blanched to remove gaminess, then simmered together with duck in a master stock until tender and flavorful. It is commonly served with chili or garlic sauce.
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  Chicken and Pork Ribs

  A Chinese home-style dish featuring chicken and pork ribs, marinated and then fried or grilled for a savory, tender result.
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  Duck and Rabbit Stir-Fry

  Duck and rabbit slices stir-fried with spices, offering a rich and aromatic dish.

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