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Hongxing Casserole (Tonghai Road Specialty Store)

东北菜 · ⭐ 4.0

Intersection of Tonghai Road and Xinjian Street (near Jiezuo Residential Community)

Dishes

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  Cold-Mixed Glass Noodles

  A refreshing cold dish made with glass noodles and vegetables, dressed in a tangy and spicy sauce.
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  Potato and Pork Rib Pot

  A hearty dish made with pork ribs and potatoes, slow-cooked until tender in a savory broth.
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  Beef and Potato Stew

  Beef and potato stew is a dish made primarily with beef and potatoes. The beef is cut into pieces and simmered together with the potatoes, typically seasoned with condiments such as soy sauce, salt, and sugar to make the meat tender and the potatoes flavorful.
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  Intestine Hot Pot

  Offal pot is a dish featuring pig intestines as the main ingredient, cleaned, blanched to remove odor, then stewed or stir-fried with chili, Sichuan pepper, ginger, and garlic. Some versions include bean sprouts, potatoes, or vermicelli for added texture.
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  Oyster Tofu Pot

  A savory dish made with fresh oysters and soft tofu, simmered in broth for a rich, delicate flavor.
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  Seafood Hot Pot

  Seafood hot pot features various seafood like shrimp, crab, shellfish, and fish slices, paired with vegetables such as cabbage, tofu, and vermicelli, cooked in broth or water. Ingredients are blanched or stir-fried first, then simmered in soup base until fully cooked.
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  Stir-Fried Potato Shreds

  A cold dish made primarily from potatoes, sliced into thin strips and briefly boiled or rinsed in cold water, then mixed with garlic, chili, and other seasonings, finished with hot oil for flavor. The key is to maintain a crisp texture.
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  Tomato Beef Shank Pot

  Tomato beef stew features beef chunks and tomatoes, blanched to remove odor, then slowly simmered with ginger and scallions until tender and flavorful.
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  Pork Shank Pot

  A hearty dish made with pork shank, potatoes, and vermicelli, slow-cooked until tender in a rich broth.
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  Catfish Hot Pot

  Catfish hot pot features fresh catfish with tofu, potatoes, and vermicelli, seasoned with scallions, ginger, garlic, and doubanjiang. The fish is cleaned, pan-fried until golden, then simmered slowly with broth and ingredients until flavorful and rich.

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