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La Bu Pa Chongqing Country Hot Pot

Hot pot · ⭐ 3.8

Ganglian Industrial Zone (West Route), Lishui Town

Dishes

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  Braised Beef Tendon

  Braised beef tendon is a traditional dish primarily made with beef tendons. After careful braising, the beef tendons become soft and tender, fully absorbing the aroma of the braising sauce and presenting a unique texture. The preparation method mainly involves cleaning the beef tendons thoroughly, then simmering them slowly in the braising liquid until they are well-seasoned and fully cooked.
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  Sizzling Gong Cai

  Sizzling Gong Cai is a traditional Chinese dish primarily made with Gong Cai (a type of Chinese vegetable). Main ingredients include fresh Gong Cai, minced pork, minced garlic, and dried chili peppers. The Gong Cai is washed, cut into sections, blanched, and drained. Garlic and dried chili are stir-fried in hot oil until fragrant, followed by minced pork until it changes color. Gong Cai is then added and quickly stir-fried. A small amount of soy sauce and cooking wine are added for seasoning before serving. The dish features vibrant green color and a crisp texture with the savory flavor of minced pork.
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  Hand-Pressed Cilantro Meatballs

  Hand-pressed cilantro meatballs are made by mixing minced pork or shrimp with chopped cilantro and seasonings, then shaping into balls and boiling. They have a tender texture and fresh aroma.
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  Premium Layered Tripe

  Premium layered tripe made from carefully sliced beef tripe, slow-cooked in a secret spice broth and stir-fried with chili and Sichuan pepper for a bold, numbingly spicy flavor.
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  Premium Crispy Tripe

  Premium crispy beef tripe, made from fresh beef tripe that is carefully processed and marinated with a special seasoning. Cooked at high heat quickly to maintain its crisp and tender texture while fully absorbing the flavorful aroma of the marinade, resulting in a unique taste.
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  Authentic Chongqing Spicy Nine-Square Hot Pot

  The Authentic Chongqing Spicy Nine-Square Hot Pot is a distinctive hot pot variety. The pot is divided by metal partitions into nine separate compartments, allowing simultaneous cooking of different ingredients. The primary broth is a spicy and numbing red soup made from beef tallow, abundant dried chili peppers, Sichuan peppercorns, broad bean paste, ginger, garlic, and various spices. Common ingredients for dipping include tripe, pork aorta, duck intestine, beef slices, pork slices, assorted meatballs, potato slices, lotus root slices, tofu skin, and leafy greens. Diners can cook different items in separate compartments to prevent flavor mixing and for easy retrieval.
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  Authentic Chongqing Spicy Hot Pot

  A traditional Chongqing hot pot made with beef tallow and spicy spices, served with fresh ingredients like tripe, duck gizzard, and beef intestine, offering a bold, numbingly spicy flavor.
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  Authentic Chongqing Spicy Hot Pot

  Authentic Chongqing Spicy Hot Pot features a rich base of beef tallow, broad bean paste, Sichuan peppercorns, and chili, simmered with meats and vegetables for a bold, numbingly spicy flavor.
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  Special Small Sausages

  Special Small Sausages use pork as the main ingredient, typically a blend of lean hind leg meat and a moderate amount of fat. The meat is ground, mixed with basic seasonings such as salt, sugar, white pepper, and five-spice powder, then stuffed into natural casings. They are then air-dried or baked at low temperature to partially evaporate moisture, resulting in a firm texture. The finished product, small in size with a reddish hue and elastic, compact meat, can be steamed or pan-fried before serving.
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  Fresh Duck Tongue

  A dish made from fresh duck tongues, blanched and stir-fried to achieve a crisp texture and savory flavor, commonly served as an appetizer or snack.

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