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Adun Mushroom Soup Hot Pot (Ruicheng)

Hot pot · ⭐ 3.6

Near Jinshan Street

Dishes

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  Assorted Cold Platter

  A colorful cold dish featuring a variety of ingredients like ham, chicken, cucumber, carrot, egg, and wood ear fungus, sliced or diced and arranged neatly—refreshing and ideal for banquets or family meals.
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  Grass-fed Beef Steak

  Premium grass-fed beef steak, tender and juicy, simply grilled to highlight its natural flavor.
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  Spicy Pig Trotters

  Spicy pig trotters are made primarily from pig trotters, which are blanched and then simmered with seasonings to make the trotters soft and flavorful. Common ingredients include ginger, scallions, star anise, cinnamon bark, and other spices; some recipes also add soy sauce, sugar, and cooking wine for flavor.
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  Stir-Fried Tofu Cubes

  Xiao Chao Xiang Gan is a home-style dish made primarily with fried tofu cubes, combined with green peppers, red peppers, and shredded meat. The tofu cubes are stir-fried together with the accompaniments and seasoned with appropriate condiments until fully flavored. Common basic seasonings used in the preparation include cooking oil and soy sauce.
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  Dry Pot Hunan-Style Pork Intestines

  Dry Pot Hunan-Style Pork Intestines is a Hunan dish primarily made with pork large intestines. The intestines are thoroughly cleaned, blanched to remove any odor, and then braised until tender. The braised intestines are cut into sections and stir-fried in a dry pot with dried chilies, Sichuan peppercorns, garlic cloves, ginger slices, and other aromatics. No additional broth is added during cooking, relying on oil and high heat to create a fragrant, slightly charred flavor. The finished dish features intestines with a slightly crispy exterior and a tender, chewy interior, offering a spicy and aromatic taste.
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  Mao's Braised Pork

  Mao's Braised Pork Belly is a dish made primarily from pork belly, prepared through techniques such as stir-frying and slow simmering. First, the pork belly is cut into bite-sized pieces and stir-fried until slightly golden. Then, caramel color, cooking wine, soy sauce, and other seasonings are added, and the dish is slowly braised until the meat becomes tender. Finally, the sauce is reduced and the dish is served in a platter.
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  Freshly Fried French Fries

  Freshly fried fries are made from fresh potatoes, peeled and cut into strips. After frying until golden brown, they become crispy on the outside and soft on the inside, offering an enticing aroma and texture.
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  Skewered Large Shrimp

  A dish of large shrimp skewered and grilled, often seasoned with garlic and chili for a flavorful, spicy taste.
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  Fermented Mandarin Fish

  Stinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
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  Grassland Lamb

  Grassland lamb is a dish primarily made with fresh lamb meat, typically using lamb from grassland regions such as Inner Mongolia. After marinating, it is either grilled or stewed. During preparation, additional ingredients like onions, carrots, and potatoes may be added to enhance the flavor.
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  Preserved Radish with Salted Pork

  Preserved radish stir-fried with cured pork is a traditional Chinese home-style dish made primarily from preserved radish and cured pork. The preserved radish is made by pickling and sun-drying, while the cured pork is salted and air-dried pork. To prepare, slice the cured pork, soak and cut the preserved radish into pieces, heat oil in a wok, sauté the cured pork until it releases its fat, then add the preserved radish and stir-fry together. Season to taste and cook until fully flavored.
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  Guizhou Red Sour Soup

  Guizhou red sour soup is made from tomatoes, litsea fruits, and chili peppers through fermentation, then cooked with pork, fish slices, tofu, and vegetables, offering a unique sour taste and rich aroma.

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