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Luo Ma Pot (Xinle Branch, Hebei Province)

小吃快餐 · ⭐ 3.8

Intersection of Litang Street and Xinxing Road

Dishes

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  Stewed Beef with Dumplings

  Gegue beef is a dish featuring beef as the main ingredient, typically sliced and steamed with vegetables like potatoes and carrots. It's marinated with soy sauce, cooking wine, and starch to ensure tender, flavorful meat.
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  Cherry-braised Pork Belly

  Cherry-braised pork belly is made with fatty pork belly as the main ingredient, seasoned with fresh cherries or cherry jam. The dish is prepared by blanching, stir-frying, and then stewing with seasonings. After slow cooking, the meat becomes tender and fully infused with flavor, blending the fruity aroma of cherries with the rich scent of pork to create a unique taste.
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  Spicy Pepper and Century Egg

  Burned pepper egg is a dish primarily made with preserved eggs and burned peppers. The preparation involves peeling and slicing the preserved eggs, then mixing them with the burned peppers and seasonings to create a unique texture and flavor.
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  Potato Puree in Clay Pot

  Potato mash in a clay pot is a dish made primarily from potatoes, which are steamed and mashed into a smooth consistency. Milk, butter, and seasonings are added and mixed evenly, then the mixture is heated in a clay pot until the surface turns slightly crispy. Additional ingredients such as chopped green onions, garlic, or cheese can be added according to taste during preparation.
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  Hot Pot Spicy Blood Sausage

  Spicy Sichuan-style boiled blood soup is made with duck blood, mung bean sprouts, luncheon meat, beef tripe, and pork intestines. The ingredients are first cooked and then placed in a clay pot, followed by pouring hot oil to enhance the aroma. Finally, chili powder and Sichuan pepper powder are sprinkled for seasoning.
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  Stewed Beef Brisket with Tomato in Clay Pot

  Stewed beef brisket with tomatoes is a dish featuring beef brisket and tomatoes. The beef is cut into pieces and simmered in a clay pot with tomatoes, water, and seasonings until the beef is tender and the tomatoes blend into the broth. Ginger slices and green onions are typically used to remove odor and enhance aroma.
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  Clam and Vermicelli Pot

  Stewed shrimp with vermicelli using fresh shrimp and vermicelli, simmered in a clay pot with broth or water, enhanced with ginger and scallions for a tender texture and flavorful absorption.
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  Braised Pork and Vermicelli in Clay Pot

  A hearty dish of minced pork and vermicelli simmered in a clay pot, seasoned with garlic, ginger, and soy sauce for rich flavor.
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  Sauce-Flavored Chicken in Clay Pot

  Stewed chicken in clay pot with soy sauce and fermented bean paste, slow-cooked with ginger, scallions, garlic, and spices for rich flavor.
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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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  Braised Pork Intestines with Soybeans in Clay Pot

  A dish made with pork intestines and yellow beans, slowly stewed in a clay pot with seasonings until the intestines are tender and the beans absorb the rich broth. Aromatics like scallions, ginger, and garlic enhance the flavor.

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