Huanan Large Bowl Spicy Hot Pot (Ningshan Zhonglu Store)
小吃快餐 · ⭐ 3.8
No. 25 Ningshan Zhong Road, Unit 4-1-1
Dragon Mate tips
If you are traveling in China to visit Shenyang, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 25 Ningshan Zhong Road, Unit 4-1-1. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Hot Pot in Large Bowl, Hongbaolai Soda, Fried Blood Sausage.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shenyang
- Category: 小吃快餐
- Rating: 3.8
- Address: No. 25 Ningshan Zhong Road, Unit 4-1-1
- Popular dishes: Spicy Hot Pot in Large Bowl, Hongbaolai Soda, Fried Blood Sausage, Fried Chicken Strips, Spicy Hot Pot with Sticky Texture
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Dishes
Spicy Hot Pot in Large BowlBig bowl spicy hot pot is a Chinese hot soup dish featuring various ingredients like vegetables, tofu, meat, and seafood, cooked in a fiery spicy broth made from Sichuan peppercorns, chili, doubanjiang, ginger, and garlic.
Hongbaolai SodaHongbaolai soda is a carbonated beverage made from water, sugar, carbon dioxide, and food additives. It's created by dissolving CO2 in water to form bubbles, then adding sugar and flavorings for a refreshing taste.
Fried Blood SausageFried blood sausage is a dish made with pork intestines, stuffed with a mixture of pork, starch, and seasonings, then deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender.
Fried Chicken StripsFried chicken strips are primarily made by cutting breast meat into strips, marinating them, and then frying until golden and crispy.
Spicy Hot Pot with Sticky TextureA sticky spicy hot pot made with various ingredients cooked in a special spicy broth. Main ingredients include tofu, potato slices, luncheon meat, vegetables, vermicelli, and meat. The broth is made from chili, Sichuan peppercorns, doubanjiang, ginger, and garlic, resulting in a thick, sticky texture when cooked.