Close

Authentic Fuyuan Sour Vegetable Pork Shank Hot Pot (Sakura Language Store)

火锅 · ⭐ 3.5

No. S135, 1st Floor, Building 5, Plot A1, Yinhai Yinghua Yu

Dishes

• 

  Signature Sour Cabbage Pork Trotter Slices

  Pork trotter slices stewed with sour cabbage over low heat, tender and juicy with a savory-sour flavor.
• 

  Hot Pot with Sichuan Noodles

  Hot pot Sichuan rice noodles is a dish made by cooking Sichuan rice noodles with hot pot seasoning. The rice noodles are made from high-quality sweet potato starch, offering a smooth and slippery texture. During preparation, the rice noodles are boiled in the hot pot base until fully cooked, absorbing the rich flavors of the broth and delivering a spicy, numbing, fresh, and aromatic taste.
• 

  Stir-Fried Sweet Bamboo Shoots

  A dish made by stir-frying fresh sweet bamboo shoots with garlic and green peppers, resulting in a crisp and savory flavor.
• 

  Pork Blood Dish

  A traditional dish made from pork blood, typically boiled or stir-fried with seasonings like ginger, garlic, and chili for a smooth, savory taste.
• 

  Black Tofu Pudding

  A silky, plant-based dessert made from black soybeans, gently set with a coagulant for a smooth texture and mild flavor.
• 

  Mint

  Mint is a refreshing cold dish primarily made with fresh mint leaves. The preparation is simple—just wash the mint leaves and mix them with seasonings like vinegar, salt, and sugar. The unique aroma and cool taste of mint make it an excellent choice for summer meals.
• 

  Lotus Root Slices

  Lotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
• 

  Bean sprouts

  Bean sprouts are vegetables grown from sprouted legume seeds, commonly including mung bean sprouts and soybean sprouts. Typically, they are cleaned and then cooked by stir-frying, boiling, or making cold dishes. They have a crisp texture and are a common ingredient in home-cooked meals.
• 

  Sour Cabbage and Pork Trotter Pot

  A hearty stew featuring tender pork trotters and sour cabbage, slow-cooked to perfection for a rich, tangy flavor.
• 

  Sour Cabbage Wild Pork Trotter Small Pot Elbow Meat Slices

  Made with sour cabbage, wild pork trotters, and pork elbow meat, slow-cooked in a small pot. The tangy aroma of sour cabbage blends with the gelatinous texture of pork trotters, creating a rich, flavorful broth.
• 

  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
• 

  Black Tripe

  Black tripe is made from fresh beef tripe, carefully processed and stir-fried with a specially prepared chili sauce and spices. The preparation method preserves the tender texture of the tripe while allowing the seasonings to fully penetrate, resulting in a dish that is both delicious and rich in flavor.

Reviews