Underground City - Air Raid Shelter Old Hot Pot (Longtou Si Branch)
Hot pot · ⭐ 3.9
Opposite Zhidao Charging Station, Wuhong Road
Dragon Mate tips
If you are traveling in China to visit Chongqing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Opposite Zhidao Charging Station, Wuhong Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Tender Beef Tongue with Sichuan Pepper Strips, Underground City Immortal Fried Rice, Old Pork Slices with Tuo Tuo Style.
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: 3.9
- Address: Opposite Zhidao Charging Station, Wuhong Road
- Popular dishes: Tender Beef Tongue with Sichuan Pepper Strips, Underground City Immortal Fried Rice, Old Pork Slices with Tuo Tuo Style, Cold Pot Duck Blood from the Slaughterhouse, Buffalo Tripe from the Slaughterhouse
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Dishes
Tender Beef Tongue with Sichuan Pepper StripsA Sichuan-style dish featuring thinly sliced beef tongue stir-fried with Sichuan pepper and chili, delivering a spicy, numbing, and crunchy experience.
Underground City Immortal Fried RiceA flavorful fried rice dish made with leftover rice, eggs, ham, shrimp, peas, and carrots, stir-fried to perfection.- Old Pork Slices with Tuo Tuo StyleA classic Sichuan dish featuring tender pork slices cooked with vegetables, known for its rich flavor and soft texture.
Cold Pot Duck Blood from the SlaughterhouseCold pot duck blood is a dish made primarily with duck blood, seasoned with chili, ginger, garlic, and other seasonings, then cooked and served cold. It has a smooth texture and a fresh spicy flavor.
Buffalo Tripe from the SlaughterhouseButcher's water buffalo tripe, made with fresh water buffalo tripe as the main ingredient, carefully processed and cooked with a specially prepared seasoning. The tripe is tender and smooth in texture, with a delicious aroma from the seasoning that creates a rich and layered flavor, leaving a lasting impression.
Blood-Clot TripeOffal blood tripe is a dish made primarily from fresh beef tripe, stir-fried with a special chili sauce and various spices. The tripe is carefully prepared to maintain its tender texture, then quickly cooked at high heat with the sauce and spices to create a unique flavor.- Pork Shoulder Blade (Pork Snowflake)Pork shoulder blade with marbled fat, tender and juicy when grilled or pan-seared.
Liuzhou Tiger Skin Pig TrottersLiuzhou Tiger Skin Pig Trotter is a dish featuring pig trotters as the main ingredient, blanched, deep-fried until the skin wrinkles, then stewed with soy sauce, sugar, and cooking wine to achieve tender, flavorful meat with a tiger-striped appearance.- Liuzhou Snail Duck FeetA Guangxi specialty dish made with duck feet simmered in a spicy and sour broth derived from snail soup base, known for its rich flavor and unique aroma.
Freshly Sliced Guizhou Native Yellow Cattle TenderloinFreshly sliced Guizhou native yellow cattle tenderloin is a dish made with the tenderloin part of Guizhou local yellow cattle, which is directly cooked after fresh cutting. The main ingredient is yellow beef, and the cooking method is quick stir-frying or stewing, resulting in a tender texture.
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.
Premium Fresh TripePremium fresh tripe is made from fresh beef tripe, quickly blanched in boiling water to retain its crisp tenderness. Served with dipping sauce or plain to highlight the natural flavor.
Premium Duck IntestinesPremium duck intestine is a dish featuring duck intestine as the main ingredient, quickly blanched or stir-fried to maintain its crisp texture. Seasoned with garlic, chili, and scallions, or enhanced with fermented bean paste and soy sauce.
Homemade Tofu Meatballs (95% Pork Content)Homemade tofu meatballs (95% pork content) are made with pork, tofu, and seasonings. The main process involves chopping, mixing, and shaping, followed by boiling or frying.
Gongcai MeatballsGongcai meatballs are made by mixing minced pork with chopped dried stem mustard, then forming and cooking them by frying or boiling. The crispy texture of gongcai complements the tender meat.
Snowflake Tender Pork SlicesA dish of tender pork slices marinated in egg white and starch, stir-fried with vegetables like bell peppers and onions. The meat is soft and flavorful, with a mild spicy kick.
Freshly Sliced Wagyu SirloinFreshly sliced beef from the sirloin cut, quickly blanched to preserve tenderness and natural flavor.
Fresh Braised Pig TrottersFresh braised pig trotters are simmered slowly in a seasoned broth with spices like star anise, cinnamon, ginger, and green onions, absorbing rich flavors and becoming tender and succulent.
Black Tiger Shrimp BallsFresh black tiger shrimp are hand-pounded into a paste and shaped into tender balls, then steamed or poached in a savory base of ginger, garlic, and scallions.
Black Tiger Shrimp Meatballs (95% Shrimp Content)Black tiger shrimp meatballs are made with 95% fresh black tiger shrimp, mixed with seasonings to form a meat paste and shaped into balls, with a fresh and elastic texture.