Compared with miso soup and kelp soup, spine soup, which is also a Korean specialty, is not common in China. Spine broth is a thick soup made from pork keel, which is made with Korean hot sauce and chili powder, and stewed with ingredients such as perilla leaves, potatoes, and spicy cabbage. Koreans classify the spine broth as a sobering soup, and regardless of whether it has this effect or not, drinking the rich and hot spine broth in the cold winter and after drinking alcohol can indeed bring the illusion of "warding off the cold" and has a certain comforting effect. In Xi'an, the Hong family spine soup, which is run by Koreans, is the first choice for authentic spine broth.
The authentic Hongjia spine soup has not been improved much, and the store is often frequented by Koreans, while Chinese reviews are polarized. The spine broth tastes like raw dragon bone soup, with a hint of Chinese herbal medicine, which is highly praised by lovers, but difficult to swallow for diners who are not accustomed to the taste.
A lot of sauce is added to the Hongjia backbone broth to cook, the sauce is fragrant, the direct entrance is salty, and the insoluble powder seasoning affects the taste, it is recommended to eat it with rice according to the Korean way of eating.
The Hong family divides the spine soup into spine decanting soup and spine potato soup, the former is cooked and put in a stone pot, and the latter is in the form of a hot pot, the ingredients are put into the pot in advance, and then simmered on low heat after being served. There are two types of potato soup, dried cabbage and spicy cabbage, and diners can choose a la carte or mandarin duck soup. The spicy cabbage version is spicy and sour, and the high temperature exacerbates the strong taste, which makes diners addicted. The dried cabbage is relatively light, not spicy, and even more salty. In the backbone broth, there are a lot of pork bones, and the pork has no meat, and it has been stewed for a long time, and the meat is soft and tender. In addition, the soup is rich in vegetables and mushrooms, including chrysanthemum, onion, green pepper, anchovy mushroom, enoki mushroom, potato, etc. Among them, the potatoes are cut into large pieces and simmered for a long time until the texture is soft, and the soup is more delicious to eat when the soup penetrates.
In addition to the backbone soup, the Hong family also provides hot pot, miso soup, barbecue, staple food, stir-fry, etc., which are rich in variety and tasteful, but far less excellent than the backbone soup. The Hong family's spine soup comes with leek cake and six side dishes, which are varied, including egg rolls, cuttlefish cakes, kimchi, etc., but they are not exquisite.
The store is spacious and has two floors, with a lobby on the first floor and a tatami mat room on the second floor. The waiter's attitude is acceptable, and he can meet the needs of customers in a timely manner, but he does not know much about the dishes and is difficult to introduce in detail.
