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Lengji Yuwei · Chongqing Old Hotpot (Dongshan Kou Branch)

Hot pot · ⭐ 4.6

No. 25 Shuqian Road (100 m left from Exit F of Dongshankou Metro Station)

Dishes

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  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.
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  Cold Record - Chongqing Private Old Hot Pot

  A traditional Chongqing hot pot made with spicy beef tallow base, aromatic spices, and fresh ingredients like beef tripe, duck blood, and pork intestine, simmered over charcoal for rich flavor.
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  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.
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  功夫虾滑

  A dish made from fresh shrimp meat pounded into a smooth paste, then cooked in broth or stir-fried with vegetables for a delicate, flavorful experience.
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  Screaming Beef

  A stir-fried dish of tender beef with vegetables, seasoned with a secret sauce for a spicy and aromatic flavor.
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  Torn Fresh Beef Tripe

  Hand-teared fresh beef tripe is a dish made from fresh ox tripe, torn by hand and quickly blanched to retain its crisp tenderness. Typically mixed or stir-fried with chili, Sichuan pepper, garlic slices, and green onion segments to highlight the ingredient's natural flavor.
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  Premium Fresh Goose Intestines

  Premium fresh duck intestine is a dish featuring freshly cleaned duck intestines, quickly blanched or stir-fried to retain its crisp tenderness. Enhanced with garlic, chili, and ginger for rich flavor.
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  Hot Pot Trio

  Hot pot trio typically refers to three main ingredients: beef tripe, yellow throat, and duck intestine. These are commonly used in Sichuan or spicy hot pot dishes. Clean and slice them, then quickly blanch in boiling water before serving.
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  Old Hot Pot Beef

  A dish made with fresh beef slices cooked in a traditional spicy hot pot broth, known for its rich flavor and tender texture.
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  Crispy Fish Slices

  A dish made of finely sliced fresh fish, quickly blanched and stir-fried with aromatics like ginger, garlic, and green peppers, resulting in a crisp and tender texture.
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  Fresh Tripe

  Fresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.
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  Yin-Yang Hot Pot Base

  鸳鸯锅底 is a classic choice for hot pot, consisting of two different flavored broths—typically one spicy and numbing, and the other mild. The spicy broth is made by simmering chili peppers, Sichuan peppercorns, and other spices, resulting in a rich, stimulating flavor that awakens the appetite. The mild broth is based on clear soup or bone broth, offering a refreshing taste ideal for cooking a variety of ingredients.

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