Liu's Sauerkraut and Pork Hot Pot Introduction
Another nostalgic military dependents' village delicacy, this 50-year-old restaurant was originally founded by an owner specializing in knife-cut noodles and dumplings. After being handed over to the current owner, Wang Hong-Geng, not only has the craftsmanship and flavor been retained, but he has also explored and developed an astonishing signature pickled cabbage hot pot by researching books and materials. Buckets of pickled cabbage are manually stirred on a timed basis; it takes about 3 to 5 days in summer and around a week in winter for fermentation. When opened, it releases a rich, tangy aroma that is not pungent but carries a hint of natural enzyme fragrance. The broth, simmered for two hours with chicken bones, combined with thin, non-greasy slices of pork, paired with the enticing aroma of pickled cabbage, is truly a culinary masterpiece!
