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Ying Hua Du Hot Pot (Jiangbei Port Branch)

Hot pot · ⭐ 4.7

Unit 1-3, Floor 3, Sandongqiao PARK, No. Beibin 2nd Road (beside Elevator No. 6 of Sandongqiao PARK, near Chongqing International Finance Center)

Dishes

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  Premium Luncheon Meat

  Premium luncheon meat is made from selected pork, seasoned and cooked in cans for a smooth texture, ideal for direct consumption or cooking.
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  Nanmen Red Sugar Glutinous Rice Cakes

  Nanmen red sugar glutinous rice cakes are a traditional snack made from glutinous rice flour mixed with red sugar and water, formed into balls, and then fried. They are crispy on the outside and soft inside, with a sweet and fragrant flavor.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Handmade Tofu Cubes

  Handmade tofu cubes made from优质 yellow beans, pressed, cut, and braised with spices for a rich flavor and chewy texture.
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  Signature Soy Sauce Pork Bun

  Signature sauce meat buns are made with fermented dough for the wrapper, filled with braised pork seasoned with soy sauce, sugar, and cooking wine, then steamed.
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  Dukou Crispy Tilapia

  Dukou Crispy Tilapia is a dish made with fresh tilapia, marinated and deep-fried until the skin is crispy. The fish meat is tender with a rich texture.
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  Hot Pot Base

  Hot pot base made from beef tallow, broad bean paste, chili, Sichuan pepper, ginger, garlic, scallion, star anise, cassia bark, and bay leaves, stir-fried to create a thick sauce that enhances火锅 flavor.
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  Aged Black Angus Rib

  Premium black beef aged for a long time at low temperature, resulting in tender and juicy meat with natural rich aroma. Grilled to achieve a crispy exterior and soft, tender interior.
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  Spicy Beef Tallow Hot Pot

  Spicy beef tallow hot pot made with牛油 as the base, seasoned with various spices and chili peppers, then boiled with water or broth to cook beef, tripe, duck blood, and other ingredients, delivering a rich, numbingly spicy flavor.
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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  番茄红汤鸳鸯锅

  番茄红汤鸳鸯锅以番茄为主要食材，加入洋葱、姜片、蒜瓣等辅料熬制而成红汤底。另一侧为清汤或麻辣汤底，形成鸳鸯锅特色。食材可包括牛肉片、羊肉片、豆腐、蔬菜等，煮熟后食用。
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  Fresh Beef Tripe

  Pure fresh tripe is a dish made primarily from fresh beef tripe, cleaned and quickly blanched or boiled to maintain its crisp and tender texture. Often served with dipping sauce or as a hot pot ingredient.
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  Fresh Goose Intestine

  Fresh goose intestine, cleaned and quickly stir-fried for a crisp and tender texture with natural flavor.
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  Tongliang Crisp Lotus Root

  Tongliang crisp lotus root is made from fresh lotus roots sliced, marinated, then fried or cold-mixed. It has a refreshing crisp texture with a subtle sweetness and fragrance. Main ingredients are lotus roots; preparation methods include marinating, frying, or mixing.
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  Freshly Sliced Three-Layer Pork

  Freshly sliced pork from the leg, featuring three distinct layers of fat and muscle, quickly cooked to preserve tenderness and natural flavor.
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  Freshly Sliced Yellow Beef

  Freshly sliced yellow beef, tender and flavorful, quickly cooked to preserve its natural taste.
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  Blood Cake

  Blood pudding is a dish made primarily from pig blood, often cooked with pork intestines and lungs. Fresh pig blood is mixed with seasonings, stuffed into small intestine casings, then steamed or stewed until set. It has a bright red color, soft texture, and rich flavor.
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  Fresh Junghua Stir-fry

  A dish made with fresh Junghua mushrooms stir-fried with green peppers and garlic, offering a crisp and refreshing taste.

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