Hongmi's Braised Chicken with Spicy Hot Pot and Crossing-the-bridge Noodles
小吃快餐 · ⭐ 3.6
20 meters southeast of Guoxiansheng Xiao Hot Pot, South 2nd Ma Road, Taiyuan Street Subdistrict
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 20 meters southeast of Guoxiansheng Xiao Hot Pot, South 2nd Ma Road, Taiyuan Street Subdistrict. 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, Stewed Chicken Gizzard with Cumin, Braised Pork with Crispy Texture.
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: 3.6
- Address: 20 meters southeast of Guoxiansheng Xiao Hot Pot, South 2nd Ma Road, Taiyuan Street Subdistrict
- Popular dishes: Spicy Hot Pot, Stewed Chicken Gizzard with Cumin, Braised Pork with Crispy Texture
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.

Dishes
Spicy Hot PotSpicy hot pot is a Chinese fast food dish primarily made with various vegetables, meats, and soy products. Ingredients include tofu skin, greens, meat slices, fish balls, etc., which are quickly cooked at high temperature to preserve their original flavors. Finally, a specially prepared spicy and numbing sauce is poured over, and seasonings and sesame seeds are sprinkled on top to complete the dish.
Stewed Chicken Gizzard with CuminA flavorful dish made by stewing chicken gizzards with yellow bean paste, cumin, and chili for a rich, spicy taste.
Braised Pork with Crispy TextureHuangfen Xiaosu Rou is a dish made primarily with pork. Pork belly is cut into strips, coated with starch, and deep-fried until golden and crispy. It's then simmered with葱姜蒜, doubanjiang, and broth over low heat until flavorful.