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Ma Chang Old Hotpot (Hongkou Branch)

Hot pot · ⭐ 4.7

1st Floor, Jiahong Impression Hub, No. 1688 Sichuan North Road

Dishes

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  Cold Pot Duck Blood

  Cold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
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  Shredded Yellow Tripe

  Thousand-threaded yellow throat is a dish made from pig or beef yellow throat, sliced into fine threads after cleaning, then stir-fried with scallions, ginger, and garlic. It's blanched to remove odor, then cooked with seasonings for a crisp texture and rich aroma.
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  Tendon Meat

  Anglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Freshly Slaughtered Frog Legs

  Freshly slaughtered frog legs stir-fried with garlic and chili, tender and flavorful, seasoned with a secret sauce.
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  Sweet Plum Ice Tangyuan

  A refreshing dessert made with fresh plums, glutinous rice balls, and ice to cool the palate and relieve spicy aftertaste.
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  Mustard greens

  Gongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.
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  Ma Chang Full Red Pot

  A spicy Sichuan-style hot pot made with pork, chili, and Sichuan peppercorns, featuring a rich red broth that delivers bold, numbing heat and savory depth.
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  Chicken Feet

  Chicken feet are carefully prepared to achieve a tender skin and chewy, elastic texture. Typically marinated to absorb flavor, then finished by boiling, braising, or roasting, preserving the natural essence of the chicken feet while enhancing their delicious taste.

Reviews

• butterscotch_oregano
  Hotpot base is the real deal Chongqing beef tallow style — numbing, spicy, super fragrant, and honestly it just keeps getting better the longer it cooks. The beef tallow flavor is so rich but somehow not greasy at all. The cold duck blood was silky smooth, kinda melts in your mouth, and it tastes even better dipped in the broth. Staff was really on top of things — helped me adjust the spice level in my dipping sauce and even brought out drinks to cool me down when I was dying from the heat. Ingredients are fresh too, the sliced beef only needs like a few seconds in the pot and it's super tender and juicy. The vibe is this cool retro industrial style, really nice atmosphere. Overall super comfy experience, definitely coming back.