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Hongsheng Chunbing Shop

小吃快餐 · ⭐ 4.7

40 meters southwest of the intersection of Jianse Road and Liqiang Street

Dishes

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  Family Heirloom Pork Shank

  A traditional Chinese dish made with pork shank, slow-cooked in a rich sauce with spices to achieve tender, flavorful meat.
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  Wrapping Ingredients

  Commonly includes fresh vegetables like lettuce, tomato, onion, and cucumber, often paired with meat or tofu, wrapped in a thin tortilla for a light and refreshing meal.
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  Coarse Corn Porridge

  Corn grits porridge is a dish made by simmering corn grits as the main ingredient. The basic method involves soaking the corn grits beforehand, then placing them with an appropriate amount of water into a pot and slowly cooking over low heat until the grains become soft and the porridge thickens.
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  Dried Tofu Skin

  Air-dried tofu skin is a dried soybean product made by sun-drying or drying fresh tofu skin. It's primarily made from soybeans and formed by boiling soy milk to create a thin layer on a pot, then air-dried for long-term storage.
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  Spring Pancake

  Spring pancakes are thin, paper-like dough sheets made primarily from flour. The dough is rolled into thin layers and cooked on a flat pan. They are commonly served by wrapping various vegetables and meats, offering a soft texture and unique flavor.
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  Spring Pancake Fillings

  Spring roll fillings are seasonings served with spring pancakes, mainly consisting of scallion strips, cucumber strips, carrot strips, bean sprouts, and sauces like sweet bean sauce or yellow bean sauce. Vegetables are sliced thin and sauce is mixed evenly; serve by wrapping the filling in the pancake.
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  Tree Pepper Potato Shreds

  A stir-fried dish made with shredded potatoes and tree peppers, known for its crisp texture and mild spiciness.
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  Stir-Fried Mixed Vegetables

  Stir-fried mixed vegetables is a dish made by stir-frying a variety of vegetables, with main ingredients including bean sprouts, leeks, vermicelli, and eggs. The method involves partially cooking each ingredient separately, then stir-frying them together in a wok with oil, and finally adding seasonings and stirring evenly.
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  Braised Knife Fish

  Red-braised knife fish is a Chinese dish featuring fresh knife fish. After cleaning, the fish is pan-fried until lightly golden, then simmered with soy sauce, cooking wine, sugar, ginger slices, and water until flavorful.
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  Bean Sprout and Pork Noodles Stir-fry

  A stir-fried dish of bean sprouts, pork, and noodles, known for its fresh taste and quick preparation.
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  Sour Cabbage Blood Sausage

  Suancai Xuechang is a dish primarily made with pig blood and sour cabbage. Pig blood is stuffed into pork intestines, then boiled until cooked, and subsequently stewed together with sliced sour cabbage, allowing the blood sausage to absorb the tangy aroma of the cabbage while maintaining a tender texture.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.

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