Liu's Sauerkraut and Pork Belly Hot Pot Introduction
Another nostalgic military dependents' village delicacy, this 50-year-old restaurant's original owner started with knife-cut noodles and dumplings before passing it on to the current owner, Wang Hong-Geng. Besides maintaining high standards in skills and taste, he has also researched and developed an astonishing signature sauerkraut hot pot from books and materials. Buckets of fermenting sauerkraut are manually stirred at regular intervals; during the summer, the fermentation takes about 3 to 5 days, while it requires about a week in winter. Once opened, it emits a deep and tangy aroma that is not only pleasant but also carries a hint of natural enzymatic fragrance. The broth, simmered with chicken bones for two hours, is complemented by thin slices of pork that are tender and not greasy, paired with the enticing aroma of sauerkraut—truly a culinary masterpiece!
