Close

Shua Guo Guo Chongqing Hot Pot

Hot pot · ⭐ 4.8

No. 5 (South Side), Ande Road West Entrance

Dishes

• 

  Ice Jelly

  Ice jelly is a traditional dessert made from ice jelly seeds, processed into transparent gel-like blocks. To prepare it, the blocks are cut into细条 or small pieces and mixed with ingredients such as brown sugar syrup, sesame seeds, crushed peanuts, and fruit pieces. It has a smooth, refreshing texture that cools and refreshes the body.
• 

  Cold Pot Fresh Duck Blood

  Cold pot fresh duck blood is a unique dish whose main ingredient is fresh duck blood. The preparation involves gently blanching the duck blood and then soaking it in a specially prepared cold sauce to maintain its tender texture. The cold sauce is made by mixing garlic paste, ginger, soy sauce, vinegar, and other seasonings, adding rich layers of flavor to the duck blood.
• 

  Shredded Pork Liver

  A Chinese dish made by stir-frying shredded pork liver with vegetables like wood ear fungus and carrots, resulting in a tender and flavorful dish.
• 

  Beef in Milk Bath

  A dish featuring tender beef slices marinated and slowly cooked in milk or dairy products, resulting in a smooth texture. A small amount of starch is added to thicken the sauce, coating the beef.
• 

  Dragon Fruit Fish Roe Shrimp Paste

  Dragon fruit shrimp dumpling is a dish made with fresh shrimp paste, dragon fruit, and fish roe. Shrimp paste is mixed until elastic, then shaped. Dragon fruit is diced or juiced for color and aroma, while fish roe adds texture. The dish combines cooked shrimp dumpling with dragon fruit and roe for a vibrant, tender dish.
• 

  Garlic Tender Pork Slices

  Garlic tender pork slices is a dish made with pork tenderloin, sliced and marinated with starch and egg white, then stir-fried with garlic. Main ingredients include pork tenderloin, garlic, green pepper or onion, and seasonings like soy sauce, cooking wine, salt, and a little sugar.
• 

  Sichuan Pepper Beef Tongue

  Sichuan pepper beef tongue is a dish featuring beef tongue as the main ingredient, seasoned with unique Sichuan pepper. The beef tongue is carefully cooked to achieve a tender texture, then blended with the refreshing aroma and mild spiciness of Sichuan pepper, creating a distinctive flavor.
• 

  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.
• 

  Chongqing Crisp Tripe

  Chongqing crisp tripe is a Sichuan dish made with beef tripe. Fresh tripe is cleaned, blanched quickly in boiling water, sliced, and mixed with garlic, chili oil, Sichuan pepper powder, and cilantro. It has a crisp, elastic texture.
• 

  Spicy Beef Supreme

  Bàwáng spicy beef is a dish made with beef and seasoned with chili, Sichuan pepper, and other spices. Beef slices or chunks are marinated and then stir-fried or stewed with chili, Sichuan pepper, and other seasonings to create rich flavor and depth.
• 

  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.
• 

  Spicy Tomato Hot Pot

  Spicy tomato hot pot made with fresh tomatoes, chili, Sichuan pepper, and other seasonings. Cooked with meat and vegetables after sautéing tomatoes and adding spicy ingredients.

Reviews

• eerie_mangrove
  Got the set menu so we got to try basically all their signature dishes, and honestly everything tasted super authentic. The duck blood in the cold pot was the real deal — fresh duck blood, silky smooth, and so flavorful when it hits your tongue. The spicy mala broth was that gorgeous deep red color, really rich and bold, and they use one-time-use oil so you actually feel good eating it. Spicy as hell but doesn't burn your mouth dry. The mushroom broth for the hotpot veggies was really fresh too, and pairing it with the shredded potato and spinach on the side made everything taste even better. The whole place has this cool guochao vibe going on — super photo-friendly, we were snapping pics the whole time. Staff were friendly, food came out fast, and little details like the service bell and having rice ready were really thoughtful. Definitely coming back.