Fresh to the Table · Hongyun Hot Pot (Main Store)
火锅 · ⭐ 4.4
No. 209 Minjiang Road
Dishes
Pork Tripe and Chicken Hot PotPork Tripe and Chicken Hot Pot is a traditional stewed dish featuring pork tripe and whole chicken as main ingredients. The tripe is thoroughly cleaned, and the chicken (either whole or cut into pieces) is stuffed inside or placed together with the tripe. The ingredients are simmered in a clay pot or soup pot with ample water, along with simple seasonings like ginger and white peppercorns, over low heat for an extended period. The dish is ready when the tripe becomes tender, the chicken falls apart easily, and the broth turns milky white, resulting in a rich and flavorful soup.
Spoon NutsTenderloin, taken from the inner layer of the beef shoulder tender, shaped like a key, hence its name. To prepare, slice the tenderloin thinly, marinate with simple seasonings, then quickly blanch in hot pot until it changes color. The meat is fresh and tender, melting in your mouth—ideal for hot pot dishes.
Yang Chih TsuYang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
Bamboo Steam NoodlesBamboo pole noodles are a traditional Cantonese dish made from flour, alkaline water, and water. The dough is repeatedly stretched by hand, giving the noodles elasticity. A bamboo tool called 'zhúshēng' is used to press and knead the dough by stepping on it, creating a unique texture.
Bamboo MushroomBamboo mushroom is a premium ingredient made from the fruiting body of a fungus, often used in soups or stir-fries for its crisp texture and delicate flavor.
Pepper Pork Tripe Chicken Soup BaseA savory broth made from pork tripe, chicken, and black pepper, known for its warming properties and rich flavor.
Bird's Nest ChickenAbalone chicken is a stewed dish primarily made with chicken thigh meat and fish maw. The chicken thighs are cut into pieces and cooked together with rehydrated fish maw in a clay pot, along with water, ginger slices, and cooking wine. It is slowly simmered until the chicken becomes tender and the fish maw releases its gelatinous essence, resulting in a rich and thick broth.
Brewer's Frog LegsBifengtang Frog is a dish featuring frog legs marinated and deep-fried until crispy outside and tender inside, then stir-fried with garlic, chili, onion, and breadcrumbs for rich flavor.
Wild Bamboo Sponge Shrimp DumplingsA dish featuring wild bamboo sponge and shrimp dumplings, simmered in broth for a delicate, savory flavor.
Premium Bird's Nest Chicken StewGolden Grade Bird's Nest Chicken Pot is made primarily with chicken and bird's nest, combined with辅料 such as goji berries and red dates, slowly stewed over low heat. Fresh chicken thigh meat or whole chicken is used for the chicken, while bird's nest must be soaked beforehand and then cooked together with the chicken in a clay pot. Add water and seasonings, then simmer gently for several hours until the broth becomes rich and the ingredients are tender and fully flavored.
Great Wall Luncheon MeatA canned processed meat product made primarily from pork, seasoned and cooked to a tender texture, commonly used in cooking or eaten directly.
Prosperity in HeadHongyun Dangtou is a traditional delicacy primarily made from pork head meat, carefully prepared to yield tender meat and an aromatic flavor. The preparation involves cleaning the pork head, slow stewing, and seasoning, resulting in a dish with a bright red color and a shape resembling 'Hongyun Dangtou' (literally 'Good Fortune on Top').
Hongyun Baozi RiceA traditional Cantonese dish made with fragrant rice, cured meats, chicken, and vegetables cooked in a clay pot, resulting in crispy bottom rice and rich flavors.
Golden Crispy RollsA Chinese dish made by wrapping meat in tofu skin and deep-frying until golden and crispy, with a savory and tender filling.