Mao Er Ma Yi Spicy Hot Pot (Bishan Branch)
Sichuan cuisine · ⭐ 4.1
No. 23, Hongyu Avenue, Biquan Subdistrict, Annex No. 149
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at No. 23, Hongyu Avenue, Biquan Subdistrict, Annex No. 149. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: 全家臻味福满锅, Angus Beef Hot Pot, Garlic Crab Roe.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chongqing
- Category: Sichuan cuisine
- Rating: 4.1
- Address: No. 23, Hongyu Avenue, Biquan Subdistrict, Annex No. 149
- Popular dishes: 全家臻味福满锅, Angus Beef Hot Pot, Garlic Crab Roe, Konjac Tripe, Fresh Tofu Skin
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Dishes
全家臻味福满锅全家臻味福满锅是一道融合多种食材的炖煮类菜品，主要包含五花肉、鸡肉、豆腐、香菇、白菜和粉丝等。食材经过焯水处理后，放入锅中加水慢炖，使味道充分融合。
Angus Beef Hot PotThe Angus beef hot pot is made with premium Angus beef as the main ingredient, paired with various vegetables such as onions, enoki mushrooms, and mushrooms, along with a specially crafted sauce, carefully simmered to perfection. The beef is tender and juicy, the vegetables offer a rich variety of textures, and the sauce is deeply flavorful, resulting in a well-balanced and nutritious dish.
Garlic Crab RoeFresh crab roe stir-fried with minced garlic, delivering a rich, savory flavor with a hint of sweetness. Main ingredients are crab roe and garlic, prepared by quick stir-frying to preserve natural taste.
Konjac TripeA dish made with konjac as the main ingredient, combined with pig or beef tripe. Konjac is sliced or cubed after processing and cooked with blanched tripe, seasoned with spices. Aromatics like scallions, ginger, and garlic are typically used to enhance flavor.
Fresh Tofu SkinFresh tofu skin is made from fresh soy milk, formed into a thin film and then dried or sun-dried. It is commonly cooked with vegetables, meat, or seafood using methods such as stir-frying, boiling, or stewing, allowing the tofu skin to fully absorb the broth. The result is a smooth, tender texture with rich nutritional value.
Spicy and Numbing FlavorA spicy and numbing flavor derived from Sichuan peppercorns and chili peppers, commonly used in Chinese cuisine for its intense heat and tingling sensation.
Spicy Hot PotSpicy Hot Pot is a stir-fry dish that combines various ingredients. Main ingredients include meat, seafood, and vegetables, which are first cooked separately to about 70-80% doneness, then stir-fried with spicy and numbing seasonings to allow all ingredients to blend fully, resulting in a rich, spicy, and aromatic flavor.