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Yu Shi Hot Pot · Freshly Shredded Blood Tripe (Chongqing Tian Di Branch)

Hot pot · ⭐ 4.7

Shop E102, Chongqing Tiandi, No. 156, Ruitian Road (diagonally opposite Starbucks)

Dishes

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  Fragrant Sauce Pork Bun

  A traditional Chinese dim sum made with seasoned pork filling wrapped in soft dough and steamed to perfection, offering a rich aroma and savory taste.
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  Sliced Pork Kidney with Big Knife

  Big 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.
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  Fresh Tripe from Daily Supply

  Fresh tripe sourced daily from slaughterhouses, marinated in spicy Sichuan-style seasoning and stir-fried with garlic and chili for a crisp, flavorful dish.
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  Head Chef's Braised Intestines

  A dish of braised pork intestines seasoned with spices and slow-cooked to tender perfection.
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  Handcrafted Fresh Shrimp Paste

  Fresh shrimp is hand-pounded to create a smooth, elastic paste with a delicate texture, ideal for boiling, hot pot, or pan-frying.
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  Signature Chopstick Beef

  A premium beef dish featuring tender beef skewered on bamboo sticks and slow-cooked in a secret sauce, delivering rich flavor and texture.
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  Thai Giant Catfish

  A dish featuring fresh giant catfish cooked with Thai herbs like lemongrass and lime leaves, delivering a tangy and spicy flavor.
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  Old Sichuan Crispy Pork

  A classic Sichuan dish made with pork belly coated in starch and deep-fried until crispy, then simmered in a savory sauce with fermented bean paste and spices.
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  Six Auspicious Beef Delicacies

  Six Auspicious Beef Delicacies is a platter dish featuring six different cuts of beef. It typically includes beef shank, tripe, tongue, tendon, omasum, and sliced beef. In preparation, each cut is cleaned and then either braised in master stock or blanched. Cuts like shank, tripe, and tongue are slow-braised until tender and flavorful, while omasum and sliced beef are quickly blanched to retain a crisp or tender texture. The six prepared ingredients are then neatly sliced or cut and arranged on a platter. The dish primarily highlights the natural flavors of the beef and the aroma of the braising sauce, suitable as either a cold or warm dish.
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  Butter Pot

  A牛油锅 is made by stir-frying beef tallow with fermented broad bean paste, chili, Sichuan peppercorns, and other seasonings, then boiling with broth or water to serve as a base for涮 (hot pot) dishes like beef, tripe, and beef gullet.
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  Ecological Goose Slices

  Fresh goose meat is stir-fried with vegetables to create tender, flavorful slices.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Argentine Rose Beef Tongue

  A dish featuring tender beef tongue from Argentina, marinated and slow-cooked to perfection, then sliced and served with a special sauce.
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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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