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Kong San Guo Special Dishes (Caiyu Mantingchun Store)

Hot pot · ⭐ 3.5

No. 36 Yard, Yusheng Street, Building 1, 1st Floor, Unit 106

Dishes

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  Cold-mixed pig's head meat

  Cold拌 pig's head meat is a chilled dish made primarily from cooked pig's head meat, sliced and mixed with scallions, ginger, garlic, cilantro, soy sauce, vinegar, chili oil, and sesame oil.
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  Large Bone Soup

  Big Bone is a dish primarily made with pork bones, which are simmered to allow the marrow and nutrients within the bones to fully infuse into the broth. The dish features a rich meat aroma and a fresh, savory soup, enhanced by a balanced amount of seasonings for a complex and satisfying taste.
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  Dry-Fried Cumin Mushrooms

  Dry-fried cumin mushrooms is a Chinese dish made with mushrooms, seasoned with cumin and chili, then deep-fried. It has a crispy exterior and tender interior with a spicy and fragrant flavor.
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  Handmade Wild Vegetable Dumplings

  Handmade wild vegetable dumplings filled with fresh wild greens like dandelion, shepherd's purse, or purslane, combined with pork or vegetarian filling, then steamed after hand-rolled dough.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Xinjiang Big Plate Chicken

  Xinjiang large plate chicken is a dish made from ingredients such as chicken, potatoes, and chili peppers. First, the chicken is cut into pieces and stir-fried with spices, then vegetables like potatoes and chili peppers are added, and it is slowly stewed until fully flavored. Finally, the sauce is reduced and served on a plate.
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  Goat tendon

  Mutton tendons is a dish made primarily from mutton, using the tendon meat from sheep, carefully prepared through skilled cooking. The preparation typically involves cutting the mutton tendons into appropriate sizes, marinating them with spices and seasonings, then cooking them by roasting or stewing to achieve a tender, juicy texture with a satisfying chewiness.
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  Tiger Salad

  Tiger salad is primarily made by mixing shredded vegetables such as green and red peppers, scallions, and cilantro, then dressing it with seasonings like vinegar, light soy sauce, salt, and sugar—simply toss to combine.
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  Old Lady Xihongmen Braised Pig Trotters

  Xihongmen Old Lady's Braised Pig Feet is a dish featuring pig trotters as the main ingredient, simmered with soy sauce, sugar, cooking wine, star anise, cinnamon, and other seasonings until tender and flavorful. The dish has a glossy red color, with rich yet not greasy pig feet that are soft and chewy.
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  Clay Pot Chicken

  Iron pot wild chicken is a dish made by slow-cooking wild chicken with ingredients such as ginger, scallions, and garlic in an iron pot. The main ingredients are wild chicken and side ingredients like potatoes and vermicelli. During the cooking process, the chicken becomes tender and flavorful, and the broth becomes rich and savory.
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  Leek and Egg Dumplings

  Leek and egg dumplings are made with leeks and eggs as main ingredients. Mix chopped leeks with beaten eggs, add seasonings, fill into dough wrappers, and steam or boil until cooked.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.

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