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Ruan San Nang Chongqing Old Hotpot (Fuyong Qiaotou Branch)

Hot pot · ⭐ 4.5

No. 7-4, Qiaonan Xin Village, Qiaotou Community

Dishes

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  San Nang Red Soup Pot

  A Sichuan-style hot pot with a rich red broth made from pork bones, chicken frames, and spices, served with beef, tripe, and other ingredients for dipping.
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  Three Sisters Spicy and Mild Hot Pot

  A spicy and mild hot pot featuring two distinct broths—spicy Sichuan-style and clear broth—served with a variety of meats and vegetables.
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  San Niang Yangtze River Hot Pot Base

  San Niang Yangtze River Hot Pot Base is made from beef and chicken bone broth, simmered with various spices. One half is clear soup, the other half is spicy chili oil broth, featuring Sichuan peppercorns, dried chilies, doubanjiang sauce, and more. Main ingredients include beef bones, chicken bones, dried chilies, Sichuan peppercorns, doubanjiang, ginger, and garlic, prepared using traditional slow-cooking methods for rich aroma and layered flavor.
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  Shredded Yellow Tripe

  Thousand-threaded yellow throat is a dish made from pig or beef yellow throat, sliced into fine threads after cleaning, then stir-fried with scallions, ginger, and garlic. It's blanched to remove odor, then cooked with seasonings for a crisp texture and rich aroma.
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  Twisted Dough Twist

  A traditional dough dish made from flour, eggs, sugar, and oil. The dough is divided, rolled into long strips, coiled into flower shapes, then deep-fried until golden and crispy. Crispy outside, soft inside.
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  Xiao Jun Gan

  Xiao Jun Gan is a traditional dish made primarily from chicken gizzards or duck gizzards, carefully marinated and threaded onto bamboo skewers. It is cooked by grilling or frying until the outside turns golden and crispy while the inside remains tender and juicy. Finally, it can be sprinkled with seasonings to enhance its aroma.
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  Milk Duck Blood

  Milk duck blood is a dish primarily made with duck blood, cooked together with milk. After cutting the duck blood into pieces, it is simmered with milk, allowing the duck blood to absorb the rich aroma of the milk and resulting in a smooth, tender texture. A small amount of seasonings such as salt and pepper is typically added during preparation to enhance the flavor.
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  Beef Rolls

  Beef rolls are made by wrapping tender pan-fried beef, vegetables, and seasonings in thin pancakes through a rolling method. The beef is marinated before being pan-fried and then rolled together with chopped vegetables and a special sauce inside the thin pancake.
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  Secret-Recipe Pork Slices

  A Chinese dish made with marinated pork loin slices stir-fried with vegetables and a savory sauce.
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  Premium Layered Tripe

  Premium thousand-layer tripe is a dish made primarily from beef tripe. After cleaning and blanching, it is cut into appropriate sizes and stir-fried with辅料 such as chili peppers, Sichuan peppercorns, garlic slices, and ginger slices. The finished dish has distinct layers and a crisp, refreshing texture.
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  Gongcai Meatballs

  Gongcai meatballs are made by mixing minced pork with chopped dried stem mustard, then forming and cooking them by frying or boiling. The crispy texture of gongcai complements the tender meat.
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  Quail Egg

  Quail egg is a small egg from the quail bird, often used in cooking for its delicate flavor and texture. It can be boiled, fried, or added to salads and dishes.
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  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.

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