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Chongqing De Zhuang Hot Pot (Jiatianxia Branch)

Hot pot · ⭐ 4.3

Unit BG018-25, G Floor, Zone B, Nanhai Decoration City, No. 75 Xinfoping Road (Zone B, Jiatianxia Plaza, Foping Road)

Dishes

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  Three-Flavor Hot Pot Base

  A flavorful hot pot base blending spicy, sour, and savory tastes, made with chili, Sichuan peppercorns, fermented vegetables, and aromatic spices.
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  Premium Shrimp Paste

  Premium shrimp paste made from fresh shrimp, hand-pounded into a smooth texture and gently steamed or simmered to preserve its natural flavor.
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  Dezhuang Duck Intestine

  A Sichuan-style dish made with fresh duck intestines, marinated and quickly blanched, offering a crisp texture and spicy-savory flavor.
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  Sichuan-style Brain Sauté

  A Sichuan dish featuring tender pig brain cooked in spicy oil with vegetables, known for its bold, numbing heat and rich flavor.
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  Freshly Sliced Beef

  Freshly sliced beef is a dish made with fresh beef, typically from tenderloin, shank, or flank. Sliced thin or in small pieces, it can be marinated and cooked by stir-frying, boiling, simmering, or grilling to retain its tender texture.
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  Collagen Beef

  Collagen beef is a dish featuring beef rolls as the main ingredient, often cooked with collagen-rich ingredients like pork skin or chicken feet to create a soft yet chewy texture.
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  Fresh Tripe

  Fresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.
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  Fresh Goose Intestines

  Fresh goose intestine is a dish primarily made with fresh goose intestines, typically cleaned, blanched, or quickly stir-fried to maintain its crisp and tender texture. It is often prepared by stir-frying with辅料 such as garlic slices, chili peppers, and green onion segments, then simply seasoned and quickly cooked.
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  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.
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  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.
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  Yellow throat

  Yellow throat is made from the large blood vessels of livestock such as pigs and cattle, processed by cleaning and slicing to reveal a golden-yellow appearance. It is commonly used in hot pot or stir-frying, offering a tender texture and rich nutritional value.

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