Xiao Huo Si Casual Hot Pot &火锅
Hot pot · ⭐ 3.6
Ground Floor, Building 7, Yitong College of Chongqing University of Posts and Telecommunications
Dragon Mate tips
If you are traveling in China to visit Chongqing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Ground Floor, Building 7, Yitong College of Chongqing University of Posts and Telecommunications. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Three Pepper Tripe, Double Pepper Chicken, Potato Braised Chicken.
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: Hot pot
- Rating: 3.6
- Address: Ground Floor, Building 7, Yitong College of Chongqing University of Posts and Telecommunications
- Popular dishes: Three Pepper Tripe, Double Pepper Chicken, Potato Braised Chicken, Spicy Rabbit with Green Chili, Spicy Potatoes in Dry Pot
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Dishes
Three Pepper TripeA Sichuan dish featuring pork kidneys stir-fried with green, red, and yellow peppers, offering a spicy and aromatic flavor.
Double Pepper ChickenDouble Pepper Chicken is a dish made with chicken as the main ingredient, stir-fried with green and red peppers. The chicken is cut into pieces, marinated, and then stir-fried together with sliced green and red peppers. It is seasoned to perfection. The main ingredients are chicken thighs, green pepper, and red pepper.
Potato Braised ChickenPotato braised chicken is a Chinese dish made primarily with chicken and potatoes. The chicken is first fried and then stewed with potatoes to create a rich and flavorful dish.
Spicy Rabbit with Green ChiliA Sichuan dish made with tender rabbit meat and green chili peppers, stir-fried to a spicy and aromatic finish.
Spicy Potatoes in Dry PotDry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
Spicy Pot-Steamed ChickenDry pot shredded chicken is a dish made with chicken thigh meat, shredded after boiling and stir-fried in a dry pot with onions, green peppers, red peppers, and seasonings like doubanjiang, garlic, ginger, and chili.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Grilled FishGrilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
Braised pork with glutinous riceBurned white is a Chinese dish made with pork belly, sliced after boiling and mixed with seasoned glutinous rice, doubanjiang, soy sauce, then steamed. It has a bright red color, tender meat, and rich flavor.