Yu Qi Ge Hot Pot (Jiefangbei Branch)
Hot pot · ⭐ 4.1
No. 137, Wenhua Street, Jiefangbei (next to Tutu Internet Cafe)
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at No. 137, Wenhua Street, Jiefangbei (next to Tutu Internet Cafe). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Thick Sliced Old Beef, Fresh Beef Tripe from the Slaughterhouse, Dried Gongcai.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chongqing
- Category: Hot pot
- Rating: 4.1
- Address: No. 137, Wenhua Street, Jiefangbei (next to Tutu Internet Cafe)
- Popular dishes: Thick Sliced Old Beef, Fresh Beef Tripe from the Slaughterhouse, Dried Gongcai, River and Lake Brain Flower, Bubble Tofu
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Dishes
Thick Sliced Old BeefThick slices of aged beef, carefully selected for premium quality and expertly sliced to be thick yet tender. During cooking, precise control of heat ensures the meat is crispy on the outside and juicy on the inside, preserving its natural flavor. With simple seasonings, the inherent deliciousness of the aged beef shines through, leaving a lasting impression.
Fresh Beef Tripe from the SlaughterhouseFresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
Dried GongcaiDry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
River and Lake Brain FlowerA Sichuan dish made with pig brain, stir-fried with chili, Sichuan pepper, and fermented bean paste, known for its rich, spicy flavor and smooth texture.
Bubble TofuBubble Tofu is a dish made primarily from fried tofu cubes that puff up when deep-fried, then stir-fried with green and red peppers and seasoned to perfection.
Crispy Fried PorkCrispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
Rice Soup Stewed SquidA dish featuring fresh squid simmered in rice soup, resulting in tender texture and rich aroma.
Braised Chicken FeetBraised chicken feet is a dish primarily made with chicken feet, which are first blanched and then slowly stewed or steamed with seasonings until tender and flavorful. Common spices such as star anise, cassia bark, and bay leaves are used for seasoning, and some recipes include soy sauce and rock sugar to enhance color and taste.
Super Tender Pork SlicesA dish made with tenderized pork slices stir-fried with vegetables, known for its soft texture and savory flavor.
龙须土豆丝龙须土豆丝是一道以土豆为主要食材的菜肴，将土豆切成细丝后焯水或炒制，通常搭配葱、蒜等辅料，口感爽脆，制作方法简单快捷。