Bing Wei Hot Pot (Ke Cheng Lu Branch)
Hot pot · ⭐ 4.1
No. 98, Kecheng Road, Unit 14-1-7
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at No. 98, Kecheng Road, Unit 14-1-7. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Three-layer Pork, Hand-Cut Wagyu Striploin, Hand-Cut Tender Beef.
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: 4.1
- Address: No. 98, Kecheng Road, Unit 14-1-7
- Popular dishes: Three-layer Pork, Hand-Cut Wagyu Striploin, Hand-Cut Tender Beef, Homemade Old Meat Slices, Bingwei Mao Du
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Dishes
Three-layer PorkThree-layer pork is a Chinese dish made from pork belly with alternating layers of fat and lean, simmered or braised until tender and flavorful.
Hand-Cut Wagyu StriploinFreshly sliced beef tenderloin, expertly prepared by hand for optimal tenderness and flavor.
Hand-Cut Tender BeefFreshly sliced tender beef from premium cuts, marinated and quickly stir-fried for a soft, juicy texture.
Homemade Old Meat SlicesHandcrafted old meat slices are made from pork tenderloin, sliced thin and marinated with starch and egg white, then deep-fried until golden. Stir-fried with green and red peppers, the dish emphasizes precise heat control for a tender texture and fresh vegetable balance.
Bingwei Mao DuBingwei Mao Du is a Sichuan dish made with beef tripe, which is cleaned, blanched, and quickly stir-fried with spicy and numbing seasonings. It has a crisp texture and a rich, spicy flavor.
ToothpickYageng is a dish primarily made with pig's teeth, typically blanched to remove odor, then stir-fried with chili, garlic, and ginger for a crisp, flavorful taste.
Rongchang Goose IntestineA Sichuan dish made with fresh goose intestines stir-fried with chili and Sichuan pepper, known for its crisp texture and spicy flavor.
Fresh TripeFresh 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.
Fresh Beef PenisFresh beef penis, soaked and simmered with spices until tender, offering a unique texture and rich flavor.
Fresh Pig's TripeFresh pig's esophagus is a dish made from the pig's esophageal tissue, sliced after cleaning and quickly blanched or stir-fried in boiling water to maintain its crisp texture. It is commonly seasoned with chili, garlic, and ginger.
Fresh Pork Kidney SlicesA dish made from fresh pork kidneys sliced and quickly stir-fried with aromatics, offering a tender texture and savory flavor.
Fresh Duck IntestinesFresh 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.
Duck BloodDuck 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.