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Hongxia Big Bone (Wenhu Road Store)

Hot pot · ⭐ 3.6

Opposite Daotong Primary School, Wenhua Road, University Town

Dishes

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  Hot pot vegetables

  Hot pot is a cooking method where sliced ingredients are quickly cooked in boiling water or broth. Common ingredients include meat, seafood, vegetables, and soy products. It is typically prepared using a hot pot or soup pot, with ingredients briefly heated in boiling broth before being eaten, preserving the fresh and tender texture of the ingredients.
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  Clear Soup Pork Shank

  A clear soup made with pork shank, simmered slowly with ginger and scallions to create a fragrant, savory broth.
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  Chinese cabbage

  Chinese cabbage is a common vegetable with翠绿色 leaves and a crisp texture. It is typically cooked by stir-frying, boiling, or stewing to preserve its natural flavor, and can also be paired with other ingredients to enhance its taste and texture.
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  Braised Pork Knuckle in Soy Sauce

  Braised pork knuckle in soy sauce, slow-cooked with soy sauce, cooking wine, star anise, cinnamon, and ginger. Tender meat separates from bone, rich broth, soft bones, and succulent meat.
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  Enoki Mushroom

  Enoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
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  Noodles

  Noodles are a type of cereal food made primarily from wheat flour, mixed with water to form a dough, then rolled or pulled into thin strips. They can be boiled, stir-fried, tossed, or served in soup, commonly paired with vegetables, meat, eggs, and seasonings.
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  Sesame Sauce

  A savory sauce made from sesame paste, soy sauce, vinegar, sugar, garlic, and sesame oil, commonly used in cold dishes or as a dipping sauce.
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  Spicy Pork Bone

  Spicy Pork Bone is a Sichuan-style dish featuring pork bones as the main ingredient. Key components include pork leg bones or spine bones, complemented by seasonings such as dried chili peppers, Sichuan peppercorns, ginger, garlic, broad bean paste, soy sauce, and cooking wine. The bones are first blanched to remove impurities, then braised with spices until the meat becomes tender and the marrow is fully infused with flavor. The finished dish has a bright red color, rich marrow, and fall-off-the-bone meat, highlighting a complex spicy and numbing taste.

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