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Zhang's Sauce Pottery - Braised Pot with Soy Sauce

小吃快餐 · ⭐ 3.4

Unit 103, Building 4, Qingnianhui Residential Community, East Gate of Changsha University of Science & Technology

Dishes

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  Claypot Braised Assortment

  Claypot Braised Assortment is a dish where various ingredients are braised together and served in a clay pot. Main ingredients typically include braised beef, braised pig's ears, braised dried tofu, braised eggs, and braised chicken wings. During preparation, the ingredients are first cleaned, then simmered in a master stock made from soy sauce, rock sugar, star anise, cinnamon, bay leaves, and Sichuan peppercorns until flavorful and tender. Finally, all braised items are arranged in a preheated clay pot, optionally drizzled with some of the braising liquid, and served hot. The dish features a rich, dark color and a deep, aromatic braised flavor.
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  Braised Beef Offal in Clay Pot

  A traditional Chinese dish made by slow-cooking beef offal such as tripe, intestines, and lungs in a clay pot with spices and soy sauce, resulting in tender, flavorful meat.
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  Clay Pot Braised Pig Ears

  Clay Pot Braised Pig Ears is a classic Chinese braised dish. The main ingredient is fresh pig ears, which are cleaned, blanched, and then placed in a clay pot with a braising liquid made from soy sauce, rock sugar, cooking wine, star anise, cinnamon, bay leaves, Sichuan peppercorns, ginger, and scallions. The ears are simmered over low heat until tender, flavorful, and glossy red. Once cooked, they are typically sliced or julienned and can be served directly as a cold appetizer or side dish, offering a texture that is both tender and slightly crunchy, with a rich braised aroma.
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  Clay Pot Braised Pork Face

  Clay Pot Braised Pork Face is a traditional Chinese dish primarily made with pork head meat (including cheeks and ears). The pork face is cleaned and placed in a clay pot with a braising liquid made from soy sauce, rock sugar, cooking wine, star anise, cinnamon, bay leaves, Sichuan peppercorns, and ginger. It is simmered over low heat for a long time until the meat becomes tender, flavorful, and infused with the rich aroma of the braising spices. The finished dish has a glossy reddish-brown color, a gelatinous texture, and a tender, non-greasy mouthfeel. It is typically served hot as a home-style dish to accompany rice or drinks.
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  Braised Pork Face Pot

  A hearty dish featuring pork face simmered in a rich, spiced broth until tender, served in a clay pot.
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  Clay Pot Braised Duck Feet

  Clay Pot Braised Duck Feet is a classic Chinese braised dish. The main ingredient is fresh duck feet, complemented by spices such as star anise, cinnamon, bay leaves, Sichuan peppercorns, ginger, and scallions. During preparation, the duck feet are first blanched to remove any gaminess, then placed in a clay pot with the spices, soy sauce, cooking wine, rock sugar, and an appropriate amount of water. They are slowly braised over low heat until the duck feet become tender, flavorful, and develop a glossy reddish-brown color. The finished dish features a tender yet slightly chewy texture with a rich, aromatic braised flavor.
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  Braised Squid in Clay Pot

  Braised squid in a clay pot with ginger, scallions, and garlic, resulting in tender, flavorful seafood.
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  Sweet Potato Vermicelli

  Made from sweet potato starch, this transparent noodle is steamed, cooled, and sliced for use in salads or stir-fries. It has a smooth, chewy texture and is often served with vegetables and seasonings.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Quail Egg

  Quail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.
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  Black Wood Ear Mushroom

  Black fungus is a healthy ingredient commonly used in Chinese cooking. To prepare it, first soak the dried mushrooms, then serve them cold or stir-fry them. Add garlic, chili, and other seasonings during cooking to enhance the flavor.

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