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Mother Luo's Clay Pot (Chongqing Chengkou Nan Da Jie Branch)

小吃快餐 · ⭐ 3.4

Ground floor, Jinhai'an Building, Nan Dajie

Dishes

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  Tofu and Vegetable Soup

  A light soup made with soft tofu and seasonal vegetables, simmered in broth for a fresh and nourishing dish.
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  Salted Vegetable Stir-fried Pork

  Salted vegetable stir-fried pork belly is a Chinese dish primarily made with pork belly and salted vegetables. The pork belly is sliced and first boiled until cooked, then stir-fried together with the salted vegetables. Seasonings such as doubanjiang (fermented broad bean paste), garlic, and ginger are added to make the pork slices tender and flavorful, while the salted vegetables absorb the savory taste.
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  Salted Vegetable Pork Rice

  Salted vegetable pork rice is made with pickled salt vegetables and stewed pork, served over rice. The salt vegetables add a salty and fresh flavor, while the pork becomes tender and flavorful.
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  Braised Three-Flavor Pork Meatball Soup

  Sandy pot three fresh crispy meat soup is made by slicing pork tenderloin, coating it in batter and deep-frying to create crispy meat, then simmering with tofu, eggs, and greens in a clay pot.
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  Braised Pork Belly with Cherry in Clay Pot

  Braised pork belly with cherries in a clay pot, tender and sweet, served in a traditional clay pot for rich flavor.
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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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  Tomato and Meatball Hot Pot Soup

  Hot pot tomato meatball soup is made primarily with fresh tomatoes and minced meat. The tomatoes are cut into pieces and simmered in a clay pot until soft, then handmade meatballs (usually made from pork or beef) are added and stewed together to create a rich broth. During preparation, few seasonings are added, relying instead on the natural flavors of the ingredients to blend harmoniously.
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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 Eggplant with Minced Pork

  Stewed eggplant with minced pork is a dish where eggplant slices are cooked with fragrant minced pork in a clay pot, absorbing the rich flavor and becoming soft and tender.
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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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  Black Pepper Beef in Clay Pot

  A savory dish featuring tender beef slices cooked with black pepper sauce and vegetables in a clay pot, resulting in rich flavor and soft texture.
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  Old Chengdu Pot Chicken

  Old Chengdu clay pot chicken is a dish made with chicken and vegetables like potatoes, carrots, and green peppers, slowly stewed in a clay pot. Main ingredients include chicken pieces, potatoes, carrots, green peppers, and seasonings such as ginger slices, scallions, and garlic. Slow cooking makes the chicken tender and flavorful with rich broth.
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  Tofu Skin Braised Pork Rice

  Tofu skin braised pork rice is made with tofu skin and braised pork, which are stir-fried together and served over rice. It has a rich texture and a savory taste.
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  Spicy and Sour Potato Rice Bowl

  Spicy and sour potato丝 rice bowl is a home-style dish primarily made with potatoes and rice. Potatoes are sliced into thin strips, stir-fried, and seasoned with vinegar and chili to enhance the spicy and sour flavor. Finally, the stir-fried potato丝 is placed on top of steaming hot rice, creating a perfect blend of the spicy-sour taste of the potato丝 and the sweet aroma of the rice.

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