山海关清和浑锅店

#hotpotleading# Shanhaiguan Qinghe Hunguo The first time I experienced it was on National Day in 2014, when a friend from Shanhaiguan took me to Zhigang Hunguo. This year, Zhigang is closed during the Spring Festival, so I tried another famous restaurant, Qinghe Hunguo. The land is vast and rich, and there are thousands of pots and hundreds of flavors! It is also a copper pot hot pot, and the dipping sauce is also sesame paste + soy bean curd + chives + coriander, but Hunguo is to cook the ingredients in advance and put them in the pot. The bottom layer is pickled cabbage, and ribs, meatballs, tofu, chicken, seafood, etc. can be placed on top. 6 large and one small, a medium pot is enough. I guess three people can't finish the small pot. Lunch on the second day of the New Year, the two-story building, the scattered tables + private rooms are full. It's minus 9 degrees outside, and the house is steaming hot!

When I was traveling in Shanhaiguan, I was introduced by a friend to taste the famous Qinghe Hunguo. The store was clean and tidy, and the boss was quite enthusiastic. The Hunguo felt like a hotpot in the Northeast, but it tasted good and was relatively economical.

A very special Hun Pot, a perfect combination of seafood and old Beijing hot pot, full of dishes, very real. Qinghe Hun Pot inherits the folk characteristics of Shanhaiguan hot pot. Using traditional copper hot pot as the utensil, put the old chicken soup stewed with ancestral secret recipe, special pickled sauerkraut, selected pork belly, meatballs, stewed meat, frozen tofu, and various seafood into the pot and stew over charcoal fire, which is very unique.

A pot full of pork belly, all dry goods, 148 small pot, absolutely worth the price! Meatballs, shrimp, octopus, chicken nuggets, ribs, a pot full, really fragrant. The taste is not bad, dipped in mahjong, too rich. The sauerkraut is not like the sauerkraut in the sauerkraut pot in the Northeast, it doesn't have such a strong stinky smell of sauerkraut, it's more palatable. The river shrimp can only be said to be so-so, not bad. The last leaf cake is a sticky chive dumpling, which is delicious, haha, worth a try. In summary, the quantity is too large, two people must not order this set meal, they will definitely not be able to finish it, just order aliquots, moderate quantities.

The dishes are very substantial. We ordered the smallest pot, which was full and we couldn't finish it at all. The taste is very similar to that of Shaguoju in Beijing. The pickled cabbage is better than that of Shaguoju. The service attitude is very good.