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Yonghe Chongqing Hot Pot (Muping Branch)

Hot pot · ⭐ 4.7

50 meters west of the traffic light at Binhai Medical College on Jinbu Street, north side of the road

Dishes

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  Cold Pot Fresh Duck Blood

  Cold pot fresh duck blood is a unique dish whose main ingredient is fresh duck blood. The preparation involves gently blanching the duck blood and then soaking it in a specially prepared cold sauce to maintain its tender texture. The cold sauce is made by mixing garlic paste, ginger, soy sauce, vinegar, and other seasonings, adding rich layers of flavor to the duck blood.
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  Four-Meter Waterfall Potato Slices

  Four-meter waterfall potato slices are made from fresh potatoes sliced and deep-fried until golden and crispy, arranged in a cascading pattern. Main ingredients are potatoes and cooking oil. The preparation method involves slicing followed by high-temperature frying, with no special seasonings. Texture is crisp and crunchy.
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  Tender Pig Brain

  A dish made from fresh pig brain, steamed with ginger and scallions, offering a delicate and smooth texture.
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  Hand-Cut Fresh Mongolian Lamb

  Hand-cut fresh lamb from Inner Mongolia uses high-quality lamb, hand-sliced for tender texture. Usually cooked in clear water or涮 (hot pot), preserving the original flavor.
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  Hand-Sliced Delicate Fresh Beef

  Premium beef tendon, hand-sliced with fine texture and clear grain. Briefly blanched and served cold or dipped in sauce, preserving natural flavor with a crisp, fresh taste.
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  Hand-Cut Fresh Beef

  Hand-cut fresh beef is a dish made from premium beef that is carefully sliced by hand. The beef slices are evenly thin, with clear muscle fibers, preserving the meat's tenderness and texture. Typically paired with specially crafted seasonings or simple cooking methods, it allows you to savor the authentic flavor of the beef.
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  Hand-Sliced Fresh Lamb Loin

  Fresh lamb loin hand-sliced, tender with clear texture. Simply seasoned and served raw or briefly cooked, highlighting the natural flavor of lamb with a juicy, elastic bite.
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  Braised Pork Trotter

  A classic Chinese dish featuring tender, slow-cooked pork trotters in a rich, savory sauce.
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  Signature Braised Chicken Feet

  Fresh chicken feet slow-cooked in a secret braising sauce until tender and flavorful, rich in collagen with a satisfying chew.
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  Signature Large Braised Tender Beef

  Premium beef tendon, slow-braised for hours in a traditional broth, yielding tender, flavorful meat with rich aroma.
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  Signature Hand-Beaten Green Shrimp Slurry

  Fresh green shrimp peeled and hand-beaten into a smooth paste, mixed with salt, egg white, and starch to create a tender, elastic dish.
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  Large Fresh Green Shrimp Dumplings

  Made from fresh green shrimp meat, hand-pounded into paste, mixed with a little starch and seasonings, formed into fist-sized dumplings, then steamed. Has a tender, elastic texture and rich freshness.
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  Fried Wheat Gluten with Shrimp Paste

  A Chinese dish made by stuffing shrimp paste into fried wheat gluten, then steamed or pan-fried for a tender and savory flavor.
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  Authentic Fresh Duck Blood

  Made primarily from fresh duck blood, cleaned with water and then boiled, resulting in a smooth, tender texture and a naturally fresh taste without additional seasoning.
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  Spicy Sichuan Tomato Duo

  A spicy Sichuan-style dish featuring tomato with a dual flavor: one side spicy and numbing, the other tangy and sweet.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí 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.
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  Preserved Mustard Greens

  Preserved mustard greens, made from mustard greens and dried through sun-drying or dehydration. It has a natural color and a firm yet non-chewy texture. Before cooking, it should be soaked in water to rehydrate, then it can be used for cold dishes, stir-frying, or as an ingredient in soups. After absorbing the broth, its flavor becomes even more delicious.

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