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Huang's Pottery Stew House (Henglong Bifengcheng Branch)

火锅 · ⭐ 3.7

Room 10101, Building 7, Henglong Binfen City

Dishes

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  Ham

  Ham is a cooked food made primarily from pork leg meat, processed through curing, drying, or smoking. During production, the meat is typically seasoned with salt, sugar, and spices, then naturally dried or slowly dried at low temperatures to achieve a firm texture and rich flavor.
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  Braised Pig Trotter and Cartilage in Clay Pot

  A savory dish featuring pig trotters and cartilage braised slowly in a clay pot with spices, resulting in tender, flavorful meat and chewy texture.
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  Clay Pot Vegetable Dish

  A hearty dish of fresh vegetables slowly cooked in a clay pot, preserving natural flavors and creating a rich, savory broth.
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  Crispy Chicken in Clay Pot

  A dish featuring tender, crispy chicken cooked slowly in a clay pot with vegetables, resulting in a rich and savory flavor.
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  Braised Pork Collar with Chicken Wings in Clay Pot

  A dish featuring pork collar and chicken wings braised together in a clay pot, resulting in tender, flavorful meat and rich broth.
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  Braised Beef in Clay Pot

  A Chinese dish featuring beef slow-cooked in a clay pot with soy sauce and spices, resulting in tender, flavorful meat.
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  Braised Fish Dumplings in Clay Pot

  Potato fish tofu is a dish primarily made with fish tofu, usually accompanied by vegetables such as cabbage, carrots, and greens, slow-cooked in a clay pot. First, the fish tofu is blanched to remove any fishy odor, then combined with the vegetables and placed into the clay pot. High-quality broth or water is added, brought to a boil, and then simmered over low heat to allow the flavors to blend.
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  Sandpot Mafei

  A traditional Chinese noodle dish made by hand-rolling small dough balls and simmering them in a clay pot with meat, vegetables, and seasonings for a rich, savory flavor.
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  Glass noodles

  Glass noodles are a type of strip-shaped food primarily made from starch, commonly using sweet potato starch, potato starch, or mung bean starch. The process involves mixing starch with water to form a paste, steaming it until cooked, cutting it into strips, and then drying it by sun or machine. Before cooking, they need to be soaked in warm water and can be prepared by stir-frying, boiling, or stewing.
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  Lotus Root Pockets

  Lotus root pockets are made by stuffing sliced lotus roots with seasoned meat or seafood, then steamed or fried. The dish offers a crisp texture and savory flavor.
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  Golden Chicken Cutlet

  Golden chicken cutlets made from chicken breast, sliced into thin strips, coated with starch and egg, then breaded and deep-fried until golden and crispy. Crispy outside, tender inside, resembling golden threads.

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