Professor Feng's Old Hot Pot
Hot pot · ⭐ 3.8
No. 32, Fu'an South Road
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 No. 32, Fu'an South Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Braised Pig Trotter, Big Catfish, Butcher's Tripe.
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: 3.8
- Address: No. 32, Fu'an South Road
- Popular dishes: Braised Pig Trotter, Big Catfish, Butcher's Tripe, Seaweed, Steamed Duck Intestines
China trip · China travel
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Dishes
Braised Pig TrotterA Chinese dish made by slow-cooking pig trotters with spices and seasonings until tender and flavorful.
Big CatfishBig catfish is a dish primarily made with big catfish as the main ingredient. The fish is usually cleaned and cut into pieces or cooked whole. Common cooking methods include braising in soy sauce, steaming, or frying, with seasonings such as ginger, scallions, and garlic to make the fish meat tender and flavorful.
Butcher's TripeOffal tripe is a dish made primarily with fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is quickly stir-fried with a specially prepared chili sauce and spices, resulting in a unique and aromatic flavor.
SeaweedSeaweed, made from fresh seaweed that is cleaned and cooked to preserve its original flavor. It can be enjoyed with simple seasonings, offering a tender texture and the delicious gift of the ocean.
Steamed Duck IntestinesFresh duck intestines are cleaned, marinated with seasonings, mixed with scallions, ginger, garlic, and dressed with a special sauce or seasoned oil for a crisp and tender texture.
Goose IntestinesGoose intestine is a dish made from goose intestines, typically cleaned, blanched or marinated, then quickly stir-fried or boiled. Common preparations include stir-frying with garlic, chili, and cilantro, or serving in hot pot.