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Hongyun Sign King Hot Pot (Guangsha Waterfront East Phase II Store)

Hot pot · ⭐ 3.8

North gate of Guangsha Shuian Dongfang Phase II, Chanhe East Road

Dishes

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  Braised Chicken Feet

  Braised chicken feet dish made with chicken feet simmered in a seasoned broth containing star anise, cinnamon, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar until tender and flavorful.
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  Sichuan Pepper Beef

  Sichuan-style pickled chili beef is a dish made primarily with beef, combined with辅料 such as pickled chili peppers, garlic, and ginger. The beef is sliced and marinated with seasonings, then stir-fried together with the pickled chilies to allow the beef to absorb the spicy and sour flavors. The result is tender, juicy meat with a rich and intense taste.
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  Beef with Cilantro

  Beef and coriander is a dish made primarily with beef and coriander. Beef is sliced or shredded, marinated, then stir-fried with chopped, cleaned coriander. Scallions, ginger, garlic, soy sauce, cooking wine, and salt are commonly added for flavor.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Old Tofu

  Old tofu is a traditional dish primarily made from tofu, which becomes soft and tender after stewing, fully absorbing the broth. It is typically prepared with meat or vegetables to enhance texture and nutrition, then reduced to concentrate the flavors.
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  Faba Bean Skin

  Hua Gan is a dish made primarily from tofu skin, typically stir-fried with vegetables like green peppers and carrots. Meat or ham can be added for extra flavor. First blanch the tofu skin to remove odor, then stir-fry with other ingredients and season.
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  Sour Cabbage Hot Pot

  Sour cabbage pot features fermented cabbage as the main ingredient, combined with pork belly, tofu, and vermicelli, simmered together to create a rich broth.
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  Cilantro Beef

  Cilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
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  Fresh Tender Lamb Blood

  A dish made from fresh lamb blood, stir-fried with ginger, garlic, and chili for a smooth and tender texture, commonly served in hot pot or as a cold dish.
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  Spicy Three-Flavor Yang-Yang Pot

  A spicy Sichuan-style hot pot featuring a dual-boil setup with numbing麻辣 broth and clear soup, served with beef, fish, tofu, and mushrooms.
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  Spicy Beef Tallow Broth

  Spicy beef tallow broth is made by stir-frying beef tallow with fermented broad bean paste, chili, Sichuan pepper, ginger, garlic, and green onion, plus Chinese herbs and seasonings to create a rich, numbingly spicy flavor. Typically used for hot pot with beef, tripe, and beef intestine.

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