Laoma Tihua centres on slow-cooked pork trotter in a milky, mild broth. Chilli comes mainly through a separate red-oil dip, making this a gentler introduction to Sichuan food. We recommend the Yidu Avenue main branch.
Location and reference prices
- Yidu Avenue main branch
- 312 Middle Yidu Avenue, Jinjiang. We recommend walking from Dongda Road metro or using the full restaurant name in a car. Many shops use similar names, so verify the address.
- Hours and budget
- Long opening hours and some late-night service have been listed, with an estimated CNY 40–60 per person. Confirm the branch's actual closing time before planning supper.
The trotter and its accompaniments
- Slow-cooked pork trotter
- Pork trotter cooked until very soft, with gelatinous skin and a mild, savoury, milky-looking broth.
- Chilli dip
- Red oil, garlic, spring onion, coriander and a little broth form a dip whose heat you can control.
- Bingfen and cold dishes
- Bingfen with brown sugar, hawthorn, raisins and peanuts, or cold dishes such as wood ear and fish mint.
- A more filling meal
- Dan dan noodles or fried rice can make it more filling, but trotter, dip and bingfen already form a complete combination.
Keeping it mild
- Separate the broth from the chilli
- The broth itself is mild; use little or no chilli dip and add spring onion or plain broth instead. Side dishes may still contain chilli, so check each one.
- Avoid the evening peak
- The busiest period is around 18:00–20:00; arrive before 17:00 or after 20:30. Do not assume every similarly named restaurant is the same branch.