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Yuzong Xiangzi Chongqing Street Food Hot Pot

Hot pot · ⭐ 4.6

No. 35, Huiwu Street

Dishes

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  Lane Slender Beef

  Tender beef from the lane, marinated and quickly stir-fried for a smooth texture, with peppers and garlic for aroma.
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  Spicy Beef in Alley Style

  Xiangzi Spicy Beef is a dish featuring beef shank as the main ingredient, seasoned with dried chilies, Sichuan peppercorns, ginger, garlic, and green onions. The beef is blanched to remove odor, then stir-fried with spices and seasonings like doubanjiang, soy sauce, and cooking wine, finally stewed until flavorful. It has a bright red color, tender beef, and rich aroma.
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  Yu Xiangzi Red Oil Hot Pot Base

  A spicy and aromatic base made from beef tallow, chili, Sichuan pepper, and fermented broad bean paste, essential for authentic Sichuan hot pot.
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  Roasted Brain Dish

  Roasted brain dish made with pig or cow brain, cleaned, marinated with seasonings, then grilled in oven or over charcoal. Ginger, scallion, and garlic are commonly added for flavor.
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  Secret-Recipe Tripe

  Spicy small tripe is a dish made from the small tripe of beef, cleaned and marinated with secret seasoning, then quickly stir-fried or blanched. Usually cooked with scallions, ginger, garlic, and chili to maintain its crisp and tender texture.
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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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  Mustard greens

  Gongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.
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  Crispy Pork Meatballs

  Sour meat is a traditional dish primarily made with pork belly. To prepare it, pork belly is sliced thinly, marinated, and then deep-fried until golden and crispy. It can be served with seasonings, offering a crunchy texture and delicious meat flavor.
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  Fresh Duck Intestines

  Fresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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