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Hui Nong Cun Culinary City (Xiaobian Branch)

火锅 · ⭐ 3.5

No. 11, Gangsha South Street, Xiabian Village

Dishes

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  Signature Crawfish

  Our signature crayfish dish uses fresh live crayfish as the main ingredient, which are cleaned and then simmered with a variety of spices and seasonings. Key ingredients include crayfish, garlic, ginger, green onions, dried chili peppers, and Sichuan peppercorns. Prepared by stir-frying or braising, this method ensures the crayfish meat is well-seasoned and aromatic.
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  Stir-fried Clams

  Stir-fried mussels is a dish featuring fresh mussels as the main ingredient. After cleaning, they are stir-fried with garlic, ginger, chili, and other seasonings, then simmered with wine, soy sauce, and a little water until the mussels open. Finally, chopped green onions are sprinkled on top. Proper heat control ensures tender meat and flavorful broth.
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  Chicken with Pig's Stomach

  Pig stomach chicken is a dish made with pig stomach and chicken as main ingredients. After cleaning, the pig stomach is stewed with chicken, along with ginger slices and goji berries, slowly cooked until tender with rich broth.
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  Fried blood tofu with preserved pork

  Pig blood tofu stir-fried with preserved pork is a dish primarily made with pig blood tofu and preserved pork. Pig blood tofu is made from pig blood and minced pork, then steamed and sliced for later use; preserved pork is salted and air-dried pork with a rich savory aroma. During cooking, the preserved pork is sliced and stir-fried to render its fat, then pig blood tofu is added and stir-fried together, allowing the pork's fragrance to infuse into the tofu. Seasoning is added at the end to complete the dish.
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  Braised Pig's Feet in Clay Pot

  A dish made by slow-cooking pig's feet with soybeans and spices in a clay pot, resulting in tender meat and rich broth.
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  Braised Whole Fish

  A traditional Chinese dish made by braising a whole fish in soy sauce, sugar, and wine until tender and flavorful.
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  Old Grandma's Spicy Pork with Sauce

  Sichuan-style stir-fried pork belly with fermented broad bean paste, garlic chives, and green peppers, enhanced with Lao Gan Ma chili sauce for rich flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Sour Spicy Lotus Root Tips

  A refreshing dish made from tender lotus root tips stir-fried with chili, vinegar, and garlic for a crisp, tangy, and spicy flavor.
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  Spicy Pork Intestines Hot Pot

  Spicy Hot Pot with Intestines is a Chinese dish featuring intestines as the main ingredient. To prepare it, the intestines are first cleaned thoroughly, cut into segments, and then stir-fried with various spices and vegetables. The finished dish has a bright red color, tender and juicy intestines, and the fragrances of the spices and vegetables are fully blended, creating a rich and layered taste experience.

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