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Tongren Siji Coconut Chicken (Kunming Henglong Plaza Store)

火锅 · ⭐ 4.2

Unit L609, Kunming Henglong Plaza, No. 21, Dongfeng East Road

Dishes

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  Premium Preserved Meat Baozi Rice Bowl

  First-grade preserved meat baozi rice is made with premium rice, paired with preserved sausages and pork. Cooked slowly in a clay pot, the rice absorbs the rich flavors and oils from the meats, forming crispy rice crust. A small amount of water is added to steam the rice until fully cooked, resulting in fragrant preserved meats and distinct, separate rice grains.
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  Tongren Four Seasons Coconut Chicken

  Tongren Four Seasons Coconut Chicken is a dish made by stewing chicken in a broth of young coconut water and coconut flesh. Ingredients include fresh chicken, young coconut water, coconut flesh, ginger slices, and goji berries. The chicken is slowly cooked with the coconut ingredients to absorb the coconut aroma, resulting in a clear, sweet, and rich broth.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  椰皇奶冻

  椰皇奶冻是以椰子壳为容器，内盛由牛奶、淡奶油、糖和吉利丁等制成的奶冻。将食材混合后倒入椰子壳中冷藏凝固而成，口感细腻顺滑。
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  Shantou Beef Meatballs

  Shantou beef balls are a specialty snack made from fresh beef leg meat, hand-pounded into paste, mixed with salt, starch, and seasonings, then shaped into balls and boiled. Hand-pounding ensures elasticity and texture.
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  Ginger Pork Trotter

  Shagiang pork trotters is a dish made by stewing pork trotters with ingredients like galangal, garlic, and ginger. After blanching, the trotters are simmered slowly with galangal, scallions, and star anise until tender and infused with galangal's aroma.
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  潮汕果肉

  潮汕果肉是一道以猪肉为主要食材的菜肴，通常选用五花肉切块后与梅菜、蒜末等配料一同炖煮，口感软糯，味道浓郁。
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  Bamboo Shoot Coconut Chicken

  Bamboo fungus coconut chicken is made with chicken, bamboo fungus, and coconut water. Fresh chicken leg meat or whole chicken is used, with soaked bamboo fungus added to the pot along with coconut water and ginger slices, slowly simmered for a clear, sweet, and fresh broth.
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  Mushroom Steamed Rice Bowl

  Stewed mushroom rice in a clay pot with rice, fresh mushrooms (like shiitake, king oyster, enoki), and chicken or cured meat. The rice absorbs the rich flavors and broth, forming a crispy crust at the bottom. Cooked slowly in a clay pot for deep flavor fusion.
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  Crab Roe-filled Dumplings

  Crab roe-filled meatballs are made with pork filling and crab roe as the center. After mixing the meat to a firm texture, shape it into balls, insert crab roe in the middle, coat with starch or flour, then deep-fry until golden and crispy. The outer layer is crunchy while the inside remains tender, with crab roe bursting upon biting.
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  Black Truffle Baozi Rice

  Black truffle baozi rice is made with fragrant rice, cured meats, chicken, and fresh black truffles, slow-cooked in a clay pot for a rich, savory flavor.

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