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Treji Da Bing Lou • Chongqing-Style BBQ (Fuli Youyi City Branch)

Hot pot · ⭐ 4.7

Huangchang Road, Limeng Apartment, Ground-Floor Commercial Space B101 (Next to Huangchang Metro Station)

Dishes

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  3-Second Fried Spring Rolls

  Three-second fried响铃 is a deep-fried dish using 豆皮 (tofu skin) as the main ingredient. Cut into strips, coated with a thin layer of starch paste, and quickly fried in hot oil for about 3 seconds until golden and crispy. Drain and serve. The key is precise heat control to maintain a crispy exterior and tender interior.
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  Large Beef Tendon

  Oxtail is a dish primarily made from beef tendons, typically using the fascia from the cow's hind leg, cooked by blanching, stewing, or braising. Commonly seasoned with scallions, ginger, and star anise, it offers a soft, elastic texture with a gelatinous richness.
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  Guangdong Mustard Greens

  Guangdong chicken mustard greens is a Cantonese home-style dish featuring fresh chicken mustard greens, blanched or stir-fried and lightly seasoned with garlic to preserve its tender texture.
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  Spicy Cucumber Salad

  Cucumber salad is a home-style cold dish primarily made with cucumbers. The preparation is simple: wash the cucumbers, crush them by hand, then mix with minced garlic, chopped cilantro, and seasonings.
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  Nourishing Chicken for Health

  Nourishing chicken dish made with chicken and Chinese herbs like goji berries, astragalus, and codonopsis, slow-cooked until tender with rich broth.
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  Nourishing Bird's Nest Chicken

  Stewed chicken with fish maw is a nourishing dish using chicken and dried fish swim bladders. Chicken from thighs or whole bird, combined with fish maw, slow-cooked with ginger and goji berries until tender meat and elastic gelatinous texture.
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  Beef Shank and Tripe Stew

  Beef brisket and tendon stew features beef brisket and tendons, blanched then slow-cooked with ginger slices and green onions in a clay pot. The brisket is tender, the tendons chewy, and the broth rich—often served with carrots or potatoes.
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  Bamboo Steam Noodles

  Bamboo pole noodles are a traditional Cantonese dish made from flour, alkaline water, and water. The dough is repeatedly stretched by hand, giving the noodles elasticity. A bamboo tool called 'zhúshēng' is used to press and knead the dough by stepping on it, creating a unique texture.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Fatty Intestine with Garlic

  Fatty intestines with garlic is a dish made primarily from pork intestines and garlic. After cleaning and blanching to remove odor, the intestines are stir-fried or stewed with garlic, resulting in tender, flavorful intestines and spicy, aromatic garlic.
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  Stinky Tofu and Intestine Stew

  Stinky tofu and pork intestine stew is primarily made with stinky tofu and pork intestines. The stinky tofu, either fried or pan-fried, is combined with tender, slow-cooked pork intestines in a clay pot, then simmered with chicken stock or water to blend the flavors. Scallions, ginger, garlic, and doubanjiang (spicy bean paste) are typically added to enhance the taste.
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  Spicy Pork Ribs

  Spicy pork ribs is a dish made primarily from pork ribs, seasoned with chili peppers, Sichuan peppercorns, and other spices. The preparation typically involves marinating the ribs before stir-frying them with the spices until fully cooked, resulting in a flavorful, numbingly spicy, and aromatic dish.
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  Black Pepper Beef

  Black pepper beef is a dish made with beef as the main ingredient, combined with辅料 like black pepper, onion, and green pepper. Beef slices are marinated, then stir-fried with sautéed black pepper and vegetables, finally thickened with a sauce.

Reviews

• bonkers_aloe
  Tucked away in this spot in Fuli Youyicheng, the place has a Hong Kong-style decor that I actually really liked — chill vibe, comfortable overall. We ordered the nourishing fish maw chicken hotpot, and the broth was super rich and the chicken was fresh and had a nice bite to it, though the seafood sauce on the side was a bit too salty. The three-second fried "xiangling" (those crispy tofu skin rolls) soaked up the broth perfectly — crispy outside, tender inside, super satisfying honestly. The BBQ portions were pretty generous too, skewers were cooked really well, meat was tender and juicy. Staff were friendly and the food came out fast. Clean space, good for hanging out with friends.