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Xiang Zi Nine Grid Hot Pot (Jiefangbei Store)

Hot pot · ⭐ 4.3

No. 108, Datong Road

Dishes

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  Cold Pot Blood Curd

  Cold pot blood pudding is a dish made with duck or pork blood as the main ingredient, paired with bean sprouts, wood ear mushrooms, yellow throat, and beef tripe, stir-fried with special seasonings, chili, and Sichuan pepper. Ingredients are added to a cold pot, then heated and cooked to absorb flavors.
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  Braised Pig Intestines

  A Chinese dish made by slow-cooking pig intestines with spices and seasonings until tender and flavorful.
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  Sliced Pork Kidney with Big Knife

  Big Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Sea lettuce

  Sea lettuce sprout is a dish primarily made with sea lettuce sprouts. Fresh or rehydrated sea lettuce sprouts are typically cleaned, blanched, and then stir-fried with other ingredients such as minced garlic and chili peppers, or served cold in a dressing. The preparation method is simple and emphasizes preserving the crisp and tender texture of the sea lettuce sprouts.
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  Rocket Squid

  Rocket Squid is made from fresh squid, seasoned with a specially crafted spicy sauce and carefully cooked. Its distinctive feature is the squid cut into floral patterns, which, after cooking, resembles a rocket, hence its name.
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  Old Chongqing Big Knife Kidney Slices

  A Sichuan dish made with pork kidneys sliced thinly and stir-fried quickly with chili, Sichuan pepper, garlic, and other seasonings. Known for its crisp texture and spicy flavor.
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  Fresh Beef Tripe from Chongqing

  A classic Sichuan dish featuring fresh beef tripe, quickly blanched and served with a spicy chili sauce for a crisp, flavorful bite.
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  Old Chongqing Duck Intestines

  A Sichuan dish made with fresh duck intestines stir-fried with chili, Sichuan pepper, and garlic, known for its crisp texture and spicy flavor.
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  Snakehead Fish

  Before cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
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  Chongqing Old Three Dishes Platter

  A classic Chongqing dish platter featuring Maoxuewang, Shuizhuyu, and Laizi Chicken—spicy, numbing, and richly flavorful.
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  Tender Beef Supreme

  Bàwáng tender beef is a dish made from beef tenderloin. The meat is sliced, marinated, quickly stir-fried or blanched, and seasoned with葱姜蒜 for a delicate, tender texture.

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