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Maze Di Chongqing Hot Pot

Hot pot · ⭐ 4.8

No. 214, Fengtian Street (in the parking lot beside Sanbao Yue Xi Fenghui Restaurant)

Dishes

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  Layered Tripe

  Qian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
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  Sichuan Black Mushroom

  A Sichuan dish made with black mushrooms stir-fried with chili, garlic, and ginger, known for its spicy and numbing flavor.
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  Sliced Beef with Skin

  A dish made from beef and beef skin, braised and sliced, offering a rich, savory flavor and tender texture.
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  Tender Beef

  Tender beef is a dish made primarily with beef, usually from tender cuts like sirloin or shank. Sliced meat is marinated with starch, egg white, and seasonings, then quickly stir-fried or blanched to retain tenderness. Commonly cooked with green peppers, onions, and garlic slices.
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  Butcher's Hand-Torn Fresh Tripe

  Fresh tripe torn by hand and quickly blanched in spicy broth, offering a crisp texture and bold Sichuan flavor.
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  Torn Fresh Beef Tripe

  Hand-teared fresh beef tripe is a dish made from fresh ox tripe, torn by hand and quickly blanched to retain its crisp tenderness. Typically mixed or stir-fried with chili, Sichuan pepper, garlic slices, and green onion segments to highlight the ingredient's natural flavor.
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  Signature Screaming Beef

  Signature Screaming Beef is a Sichuan dish primarily made with beef tenderloin or shank, sliced thinly or into strips. The beef is first marinated with cooking wine, light soy sauce, and starch. It is then quickly stir-fried in hot oil until it changes color, followed by adding dried chili peppers, Sichuan peppercorns, ginger slices, and garlic slices for fragrance. The key step involves pouring a special sauce made from chili oil, soy sauce, and sugar onto the hot wok, creating a 'screaming' sizzle. The finished dish features tender beef with prominent aromas of chili and Sichuan peppercorns.
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  Premium Beef Tenderloin

  Prime beef is made from high-quality beef, typically using tender cuts such as the sirloin or eye of round. The meat is sliced and marinated with soy sauce, cooking wine, and starch, then quickly blanched or stir-fried. The finished dish features tender, smooth-textured meat and is commonly served with vegetables like lettuce, onions, and bean sprouts.
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  Extra Tender Beef

  A dish made with premium beef, marinated and quickly grilled to perfection, resulting in tender and flavorful meat.
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  Beef Brisket Fat

  Beef brisket is made from beef chest meat, blanched and then stewed or braised with seasonings. Main ingredients include beef and辅料 like scallions and ginger. The texture is tender and rich in gelatin.
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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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  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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  Premium Black Tiger Shrimp Slurry

  Premium black tiger shrimp slurry made from fresh shrimp meat, hand-pounded and mixed with egg white and starch for a smooth, tender texture.
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  Black Tiger Shrimp Slurry

  A dish made from fresh black tiger shrimp, hand-pounded into a smooth paste and cooked in broth or sauce for a delicate, bouncy texture.
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  Fish Dumpling Flower

  Fish tofu is a dish made from fish meat shaped like tofu, cooked in broth or water. Main ingredients include fish paste, starch, and egg white, mixed and steamed or boiled to form a tofu-like texture. Season with scallions, ginger, salt, or add vegetables and seafood for enhanced flavor.
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  Fresh Duck Blood

  Fresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.
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  Mapo Fresh Duck Blood

  Mapo Fresh Duck Blood is a dish primarily made with fresh duck blood. The main preparation involves coagulating fresh duck blood into blocks, which are then sliced or cubed. It is typically cooked with seasonings such as Sichuan peppercorns, chili peppers, broad bean paste, ginger, and garlic. The duck blood has a tender, smooth texture and absorbs the flavors of the broth and seasonings well. This dish highlights the freshness of the duck blood and the complex aroma of the spices.

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