Honghu Lotus King Health Soup (Liusan Road Store)
Hot pot · ⭐ 3.8
Annex Nos. 23, 24, and 25, No. 16 Liu San Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, 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 Annex Nos. 23, 24, and 25, No. 16 Liu San Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold-mixed crucian carp, Lotus Root Stewed with Pork Ribs, Braised Pork Trotter with Lotus Root.
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: Chengdu
- Category: Hot pot
- Rating: 3.8
- Address: Annex Nos. 23, 24, and 25, No. 16 Liu San Road
- Popular dishes: Cold-mixed crucian carp, Lotus Root Stewed with Pork Ribs, Braised Pork Trotter with Lotus Root, Tripe Strips, Preserved Pork Ribs
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Dishes
Cold-mixed crucian carpCold-mixed crucian carp is a cold dish primarily made with crucian carp. After the cleaned fish is boiled until fully cooked and deboned, it is mixed with ingredients such as green onions, ginger, garlic, and cilantro, then seasoned with soy sauce, vinegar, sesame oil, and chili oil to create a flavorful dish.
Lotus Root Stewed with Pork RibsA traditional Chinese dish featuring tender pork ribs and lotus root simmered slowly to create a rich, savory broth.
Braised Pork Trotter with Lotus RootA nourishing dish made by slow-cooking fresh pork trotters with lotus root from Honghu Lake, resulting in tender meat and sweet, soft lotus slices in a rich broth.
Tripe StripsTripe is a dish made primarily from pig's stomach. After cleaning, it's sliced into strips, blanched or boiled to remove odor, then stewed or stir-fried with seasonings to absorb flavor. Common methods include braising, boiling in clear broth, or cooking with vegetables.
Preserved Pork RibsPreserved pork ribs are made by curing and drying pork ribs, resulting in a savory, smoky flavor commonly used in steamed dishes or stir-fries.
Lotus Root PocketsLotus root pockets are made by stuffing sliced lotus roots with seasoned meat or seafood, then steamed or fried. The dish offers a crisp texture and savory flavor.
Dipping SauceA蘸碟 (dipping sauce) is a condiment made primarily from spices, seasonings, and edible oil, commonly served with main dishes such as hot pot or grilled meat. Its preparation is simple: mix minced garlic, chili, cilantro, and other spices with seasonings like soy sauce and vinegar, then add hot oil to enhance the aroma.
Pea ShootsPea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.
CucumberAfter washing, cucumbers can be sliced or cut into strips and eaten raw or blanched before being mixed in a cold dish. They can also be combined with other ingredients such as garlic, vinegar, and sugar to make a refreshing cold appetizer.