Tongnan Liushen Old Hot Pot (Tongnan Store)
Hot pot · ⭐ 4.4
No. 99 Dong'an Avenue, Tongnan Times Plaza, 1st Floor
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at No. 99 Dong'an Avenue, Tongnan Times Plaza, 1st Floor. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Three Delays Goose Intestine, Sliced Pork Kidney with Big Knife, Fresh Beef Tripe from the Slaughterhouse.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chongqing
- Category: Hot pot
- Rating: 4.4
- Address: No. 99 Dong'an Avenue, Tongnan Times Plaza, 1st Floor
- Popular dishes: Three Delays Goose Intestine, Sliced Pork Kidney with Big Knife, Fresh Beef Tripe from the Slaughterhouse, Crispy Tripe, 现切吊龙牛肉
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Dishes
Three Delays Goose IntestineA Sichuan dish made with fresh goose intestines quickly blanched and stir-fried with garlic, chili, and Sichuan peppercorns for a spicy, crunchy texture.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Fresh Beef Tripe from the SlaughterhouseFresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
Crispy TripeA spicy Sichuan dish made with beef tripe, stir-fried quickly with chili, Sichuan pepper, and garlic for a crisp texture and bold flavor.
现切吊龙牛肉现切吊龙牛肉选用牛脊背部位的吊龙肉，经手工现切后快速烹饪，保留肉质鲜嫩。主要食材为新鲜牛肉，制作方法包括切片、腌制和高温快炒或涮煮。
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
Tripe from the stomach of cattleJun Gan is a dish made from pig or cow stomach, typically cleaned, sliced, marinated with rice wine and soy sauce, then quickly stir-fried. Common ingredients include green pepper, onion, and garlic. It has a crisp, tender texture and rich flavor.
Fish Roe Tender Shrimp PasteFresh shrimp and fish roe are blended into a tender shrimp paste, mixed with starch, egg white, and seasonings, then steamed or briefly blanched.
Spanish MackerelSpanish mackerel is a common saltwater fish with tender meat and a delicious flavor. Typically, the fish is cleaned, then marinated with salt and cooking wine for a while before being pan-fried until golden brown on both sides or steamed until fully cooked. It can also be prepared together with ingredients such as ginger slices and scallions for added flavor.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.