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Pei Jie Chongqing Hot Pot (Beijing Hepu Hui Store)

Hot pot · ⭐ 4.4

No. B2-28, Heshenghui Shopping Mall, Xidawang Road

Dishes

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  Nine-grid Spicy Hot Pot

  A spicy hot pot with nine compartments, featuring beef, tripe, duck blood, and more, cooked in a fiery chili broth.
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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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  Xiao Jun Gan

  Xiao Jun Gan is a traditional dish made primarily from chicken gizzards or duck gizzards, carefully marinated and threaded onto bamboo skewers. It is cooked by grilling or frying until the outside turns golden and crispy while the inside remains tender and juicy. Finally, it can be sprinkled with seasonings to enhance its aroma.
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  Fresh Beef Tripe from the Slaughterhouse

  Fresh 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.
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  Pei's Luncheon Meat

  Péi Jie's lunch meat is a cooked dish made primarily from pork, minced, seasoned, stuffed into casings, and then steamed or boiled. Salt, starch, soy sauce, and other seasonings are added during processing to create a firm texture and smooth taste.
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  Spicy Beef with Secret Sauce

  Spicy beef is made from beef shank, marinated, then boiled and sliced. It is mixed or stir-fried with a secret sauce. Main ingredients include beef, chili peppers, Sichuan peppercorns, ginger, garlic, and green onions. The preparation emphasizes seasoning and precise control of heat.
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  Premium Duck Blood

  Premium duck blood is a dish featuring duck blood as the main ingredient. It's typically blanched to remove odor, then stir-fried or stewed with葱姜蒜 and doubanjiang, sometimes with vegetables or tofu for added texture.
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  Gongcai Meatballs

  Gongcai meatballs are made by mixing minced pork with chopped dried stem mustard, then forming and cooking them by frying or boiling. The crispy texture of gongcai complements the tender meat.
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  Chongqing Ice Jelly

  Chongqing Ice Jelly is a traditional Chongqing dessert made primarily from ice jelly and various toppings. The preparation involves mixing ice jelly with brown sugar syrup, then adding ingredients such as crushed peanuts, sesame seeds, and dried fruits. After refrigeration, it is served chilled, offering a smooth, tender texture that is refreshing and perfect for beating the heat.
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  Chongqing Classic Four Crispy Delight

  Chongqing classic four-crunch platter features pig stomach, duck intestine, beef tripe, and yellow throat, all cleaned, sliced, blanched briefly in boiling water to retain crispness, served with a special dipping sauce.
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  Fish Roe Shrimp Dumplings

  Fish roe shrimp paste is an exquisite seafood dish primarily made from fresh fish roe and shrimp meat. The preparation involves mashing the shrimp meat into a paste, mixing it evenly with fish roe, and then shaping it using specific cooking techniques. This dish offers a delicate texture from the shrimp paste complemented by the rich flavor of the fish roe, creating a harmonious and delightful taste.

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