Hu Bing Private Kitchen (Hengyun Yaju Store)
特色菜 · ⭐ 3.5
No. 16 Puyu Road
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. 16 Puyu Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cumin Chicken Gizzards, Stir-Fried Cauliflower, Scallion and Beef Tendon Salad.
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: 特色菜
- Rating: 3.5
- Address: No. 16 Puyu Road
- Popular dishes: Cumin Chicken Gizzards, Stir-Fried Cauliflower, Scallion and Beef Tendon Salad, Dry-Fried Three Vegetables, Spicy Pot-Braised Tofu with Leaves
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Dishes
Cumin Chicken GizzardsCumin chicken gizzards is a dish made primarily with chicken gizzards, sliced or cut into strips, stir-fried with cumin powder, chili powder, and other seasonings. Garlic and ginger are often added for aroma, resulting in a crisp, tender texture with rich fragrance.
Stir-Fried CauliflowerStir-fried cauliflower is a home-style dish primarily made with fresh cauliflower, seasoned with garlic and chili. The preparation is simple: wash and cut the cauliflower into small florets, then stir-fry quickly in a hot pan after sautéing garlic and chili until fragrant. Finally, add salt to taste.
Scallion and Beef Tendon SaladA cold dish made with tender beef tendon and scallions, seasoned with garlic, sesame oil, and soy sauce for a savory, refreshing flavor.
Dry-Fried Three VegetablesA classic Sichuan dish featuring green beans, eggplant, and bell peppers stir-fried until slightly charred for a crispy texture and rich flavor.
Spicy Pot-Braised Tofu with LeavesDry Pot Thousand Leaf Tofu is a dish primarily made with thousand leaf tofu. To prepare it, the tofu is sliced and stir-fried with ingredients such as pork belly and green and red peppers, resulting in a crispy exterior and tender interior. Finally, a special dry pot seasoning is added to create a unique flavor.
Stir-fried Pork KidneyA classic Sichuan dish made with pork kidney stir-fried quickly with vegetables and spices, delivering a spicy and numbing flavor.
Smoked and Braised PlatterSmoked and braised platter features various meats like pork head, trotters, ears, chicken feet, and duck gizzards, marinated, braised, then smoked with fruit wood for aroma before slicing and serving cold.
Pork and Sauerkraut DumplingsPork and sauerkraut dumplings are made with pork and pickled cabbage as the main ingredients. The two are finely chopped and mixed into a filling, then wrapped in thin yet resilient dumpling wrappers. When boiled, the dumplings have a delicate skin filled with rich flavor—the savory aroma of pork perfectly blends with the tangy freshness of sauerkraut, leaving a memorable taste.
Tendon and Brain Hot PotGintoubana锅 is a hot pot dish made primarily with beef tendons and beef brain, simmered with various spices and vegetables. The beef tendons become tender and soft after stewing, while the beef brain is smooth and delicious. Combined with an array of vegetables and spices, the broth is rich and nutritious.
Scallion Stir-fried River ShrimpA dish made by stir-frying fresh river shrimp with scallions, resulting in a savory and aromatic flavor.