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Third-Class Old Hot Pot

Hot pot · ⭐ 3.9

No. 85, Wanggong Street, Minsheng Road (next to Xiaomulou Siwawa Restaurant)

Dishes

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  Third-rate Chongqing Old Hot Pot

  Made with beef tallow, chili peppers, and Sichuan peppercorns, combined with ingredients like beef, tripe, and beef throat. Prepared using traditional simmering methods. Rich and spicy flavor with a distinct Chongqing taste.
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  Fengwei Tripe with Pig Kidney

  A Chinese dish featuring sliced pig kidney stir-fried with mushrooms and vegetables, known for its tender texture and elegant presentation.
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  Kung Fu Pig Liver

  Kung Pao Liver is a Chinese dish primarily made with pig liver. The liver is typically sliced and marinated with rice wine, light soy sauce, and other seasonings before being quickly stir-fried or blanched in oil to maintain its tender texture. It is commonly stir-fried with vegetables such as green peppers and onions to enhance the flavor complexity.
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  Tender Meat Slices

  Tenderloin slices is a dish made primarily from pork tenderloin. The meat is sliced thinly and marinated with starch, egg white, and a small amount of seasonings to achieve a tender texture. It is then quickly stir-fried or blanched in oil, seasoned with辅料 such as scallions, ginger, and garlic, resulting in fresh, tender meat with a pure white color.
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  Fresh Beef Tripe from the Slaughterhouse

  Fresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
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  Braised Beef

  Braised beef is a dish primarily made with beef, prepared through slow stewing to achieve tender meat and rich broth. The recipe uses high-quality beef combined with various spices and seasonings, then slowly stewed for an extended period to allow the beef to fully absorb the flavorful broth, resulting in a deep and satisfying taste.
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  Braised Chicken Feet

  Bā Jī Jiǎo is a traditional dish primarily made with chicken feet. To prepare it, the chicken feet are first cleaned and marinated, then slowly stewed with various spices and seasonings until they become tender and fully flavored, with a rich and savory broth.
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  Extra Comfortable Chongqing Hot Pot Base

  Made from beef tallow, broad bean paste, Sichuan peppercorns, and chili peppers, stir-fried to create a rich, spicy aroma. The core base for Sichuan hot pot.
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  Fresh Duck Intestines

  Fresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
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  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.

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