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Maowu Zhang Chongqing Hot Pot (Nanjing First Store)

Hot pot · ⭐ 4.8

Unit 106, No. 220, Jiangbei North Road (opposite the South Gate of Xincheng Plaza)

Dishes

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  Five-Egg Fried Rice

  A simple and delicious fried rice dish made with five eggs and rice, stir-fried until fluffy and flavorful.
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  Thick-cut Wagyu Beef

  Thick-cut wagyu beef grilled to perfection, offering a rich, tender texture with balanced fat and lean meat.
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  Crunchy Duck Intestines

  Crispy duck intestines quickly blanched and tossed in a spicy chili sauce, offering a satisfying crunch and bold flavor.
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  Crispy and Chewy Tripe

  Crispy and chewy tripe is made from high-quality beef tripe, which is cleaned, sliced, and fried to create a crispy exterior and a chewy interior with rich texture.
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  Crispy Gòngcài

  Crispy Gòngcài is a cold dish made by soaking and seasoning the vegetable with garlic, chili, and seasonings for a fresh, crunchy texture.
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  Handmade Fresh Duck Blood

  Handmade fresh duck blood, delicately textured and ideal for hot pot or seasoned dishes.
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  Palm-sized Kidney Slices

  Kidney slices cut large and stir-fried quickly with aromatics, resulting in a tender, savory dish.
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  Popping Tofu Skin

  A spicy Sichuan snack made by frying thin tofu skin until it puffs up, then stir-frying with chili and garlic for a crispy, flavorful bite.
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  Volcano Spicy Lava Beef

  Spicy beef stir-fried with chili and Sichuan pepper, served in a bubbling red oil sauce for an intense, fiery experience.
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  Freshly Sliced Beef Trio

  Freshly sliced beef trio consists of fresh beef, beef tongue, and beef liver, cut with precise knife work and simply seasoned to highlight the natural flavor of the ingredients.
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  Century-Old Hand-Torn Fresh Tripe

  Fresh beef tripe torn by hand and quickly blanched in spicy broth, offering a crisp texture and bold Sichuan flavor.
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  Tender Liver with Egg Custard

  A dish featuring tender pork liver gently steamed with egg white, resulting in a smooth and delicate texture.
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  Chongqing Whole Red Pot

  Chongqing Full Red Pot is a hot pot dish primarily seasoned with beef tallow, chili peppers, and Sichuan peppercorns. Main ingredients include beef, tripe, duck blood, bean sprouts, and more. To prepare, first sauté beef tallow until fragrant, then add fermented broad bean paste, chili peppers, Sichuan peppercorns, and other seasonings to simmer into the base broth before adding the ingredients to cook and serve.
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  Fresh Sliced 10-Second Wagyu Strip

  Freshly sliced beef tenderloin quickly blanched for 10 seconds to retain tenderness, served with a signature sauce or dipping condiment.
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  Fresh Double Pepper Tender Beef

  Fresh double pepper tender beef features tender beef slices stir-fried with fresh green and red peppers, delivering a spicy yet balanced flavor.
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  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.

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