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Zou Sanjie · Qian Cheng Du Huo Guan (Wang Zhao Dian)

Hot pot · ⭐ 4.8

No. 107 Changqing Road

Dishes

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  Inner Mongolian Lamb

  Inner Mongolian lamb uses high-quality lamb from Inner Mongolia, with tender meat and evenly distributed fat. It is usually cooked in clear water or stewed to preserve its original flavor, or stir-fried or grilled with seasonings such as green onions, ginger, and garlic.
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  Crispy Duck Intestine

  Ice-crisp duck intestine is a cold dish primarily made with duck intestines. After cleaning, the duck intestines are quickly blanched in boiling water and then immediately plunged into ice water to achieve a crisp texture. It is typically mixed with seasonings such as minced garlic, cilantro, chili oil, soy sauce, and vinegar.
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  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
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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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  Hand-Kneaded Noodles

  Hand-pulled noodles are a traditional noodle dish made primarily from flour, crafted by hand. The wide and thick noodles have a chewy texture and are commonly served with various soups or seasonings, making them a popular choice on family dinner tables.
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  Crispy Fried Pork Strips

  Crispy pork strips is a traditional dish made primarily from pork. The pork is cut into bite-sized pieces, marinated, then coated with starch and seasonings before being deep-fried in hot oil until golden and crispy. The finished dish has an appealing color and a satisfying texture—crispy on the outside and tender on the inside.
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  Secret-Recipe Tender Beef

  Fresh beef slices are marinated with a secret seasoning and quickly stir-fried. The main ingredients are beef and seasonings, with careful attention to heat control during preparation to maintain the beef's tender texture.
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  Spicy Beef with Secret Sauce

  Spicy beef is made from beef shank, marinated, then boiled and sliced. It is mixed or stir-fried with a secret sauce. Main ingredients include beef, chili peppers, Sichuan peppercorns, ginger, garlic, and green onions. The preparation emphasizes seasoning and precise control of heat.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Sweet Potato Noodles

  Sweet potato vermicelli is a wide noodle made primarily from sweet potato starch, processed through steaming, cooling, and sun-drying. It's prepared by mixing the starch with water, steaming until cooked, cooling, slicing into wide strips, then drying to form transparent or slightly yellow noodles. Soak in warm water before use; suitable for stir-frying, boiling, stewing, or cold serving.
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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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  Yin-Yang Hot Pot Base

  鸳鸯锅底 is a classic choice for hot pot, consisting of two different flavored broths—typically one spicy and numbing, and the other mild. The spicy broth is made by simmering chili peppers, Sichuan peppercorns, and other spices, resulting in a rich, stimulating flavor that awakens the appetite. The mild broth is based on clear soup or bone broth, offering a refreshing taste ideal for cooking a variety of ingredients.

Reviews

• Ren_1
  Honestly this Chongqing-style hotpot spot blew me away. I went with the half-and-half pot — the red side was this rich, legit beef tallow broth, super flavorful and bold, and the other side was a clear broth that was light and not greasy at all, perfect balance. The fresh tripe was amazing, so crisp and tender, just a quick dip in the pot and it practically snapped when you bit in, super satisfying. The crispy fried pork was a total standout — crunchy outside, juicy inside, with that numbing Sichuan pepper kick that's just so classic. Their sauce bar had tons of options too, including the traditional sesame paste setup and a Sichuan chili oil dip, both really authentic. And they've got a bunch of snacks and fruit, even little pudding cups for dessert which was a nice touch after all that spice. Whole experience was super comfy and I'd definitely come back.