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Wang Ming Ancient Method Clay Pot (Tao Nan Branch)

晋菜 · ⭐ 4.6

No. A5 Taoyuan South Road (southwest corner of the intersection of Taoyuan South Road and Yingze Street)

Dishes

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  Signature Pot Stew

  A signature pot stew featuring a mix of ingredients like pork belly, tofu, vermicelli, cabbage, and potatoes, slow-cooked in a clay pot for rich flavor.
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  Maoxuewang Hot Pot

  A classic Sichuan dish made with duck blood, beef tripe, yellow throat, and vegetables, simmered in a spicy broth of chili, Sichuan pepper, and fermented bean paste.
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  Braised Meatballs in Clay Pot

  Braised meatballs made from pork or beef, mixed with starch, egg white, scallions, and ginger, then simmered in a clay pot until tender. Often cooked with cabbage, tofu, and vermicelli for richer flavor.
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  Braised Spare Ribs in Clay Pot

  Stewed spare ribs in a clay pot, using pork ribs as the main ingredient, simmered slowly with ginger slices, green onions, and broth until tender and flavorful. Some recipes add potatoes and carrots.
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  Braised Beef in Clay Pot

  Pot-braised beef is a dish primarily made with beef, paired with适量 vegetables such as onions and carrots, and slow-cooked in a clay pot. After long stewing, the beef becomes tender and juicy, and combined with rich seasonings, the entire dish offers a deep flavor and abundant nutrition.
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  Sautéed Tofu with Tomato in Clay Pot

  A comforting dish of soft tofu simmered with fresh tomatoes in a clay pot, creating a rich and tangy flavor.
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  Hot Pot Vegetables

  Hot pot vegetarian dish made with fresh vegetables like cabbage, tofu, mushrooms, and carrots, simmered in a clay pot. Ingredients are cut into pieces or slices, then cooked slowly in water over medium-low heat until tender and flavorful.
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  Hot Pot Lamb

  A hearty dish of lamb slow-cooked in a clay pot with potatoes, carrots, and radishes. Lamb is blanched to remove odor, then simmered with seasonings until tender and the broth rich.
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  Braised Pork in Clay Pot

  Pot-braised pork slices, a dish featuring fatty pork belly sliced and coated in starch paste, deep-fried until golden and crispy, then simmered with bean sprouts and cabbage in a clay pot for tender, flavorful meat and rich broth.
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  Flatbread

  A flatbread made from flour, water, and a pinch of salt, kneaded into dough, rolled thin, and cooked on a pan or griddle. Common types include plain, filled, or paired with vegetables and meat. Eaten alone or with soups and sauces.

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