Close

Huo Tuo Luo Chongqing Hot Pot (Tianmei Store)

Hot pot · ⭐ 4.3

No. 85 Yunshan Avenue

Dishes

• 

  Kung Fu Potato Shreds

  A stir-fried dish made with thinly sliced potatoes, often with vegetables like green pepper and carrot, known for its crisp texture and savory flavor.
• 

  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
• 

  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
• 

  Organic Mustard Greens

  A refreshing dish made from organic dried mustard greens, soaked and lightly blanched before being dressed with savory seasonings.
• 

  Yangmei Ice Tangyuan

  Yangmei ice tangyuan is a dessert made with glutinous rice balls, fresh yangmei or yangmei juice, and served with ice or chilled. Cooked tangyuan are mixed with yangmei and ice in a bowl, optionally sweetened with syrup.
• 

  Crispy Fried Pork Strips

  Crispy pork strips is a traditional dish made primarily from pork. The pork is cut into bite-sized pieces, marinated, then coated with starch and seasonings before being deep-fried in hot oil until golden and crispy. The finished dish has an appealing color and a satisfying texture—crispy on the outside and tender on the inside.
• 

  Crispy Fried Pork

  Crispy 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.
• 

  Fresh Air-Freighted Tripe

  Air-freighted fresh beef tripe is a dish featuring fresh beef tripe as the main ingredient, quickly transported to restaurants to maintain freshness. After cleaning, it's sliced or kept whole and briefly blanched in boiling water for a crisp, tender texture and original flavor.
• 

  Air-Freighted Duck Intestines

  Air-freighted duck intestine is a dish featuring fresh duck intestines, quickly blanched or stir-fried to retain its crisp tenderness, often enhanced with garlic, chili, and scallions.
• 

  Braised Chicken Feet

  Braised 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.
• 

  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 Thin Tofu Skin

  A spicy Sichuan dish made with thin tofu slices stir-fried with chili, Sichuan pepper, and garlic, delivering a bold, numbingly hot flavor.
• 

  Fresh Brain Tissue

  Fresh brain dish is a culinary specialty primarily made with pig or cow brain. After cleaning and processing, it is cooked in water or broth and seasoned with ingredients such as scallions, ginger, garlic, and cooking wine, resulting in a delicate and tender texture.
• 

  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

Reviews