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Mo Jie Old Hot Pot · Chongqing Street Night Market (Chaoyang Road Branch)

Hot pot · ⭐ 0.0

No. 1, Bailingzhuang Dongli, Chaoyang Road (next to Domino's Pizza)

Dishes

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  Cold Pot Duck Blood

  Cold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
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  Tujia Egg Fried Rice

  Tujia fried rice is made with rice and eggs as main ingredients, plus scallions, diced carrots, and ham bits, stir-fried in a hot wok with cold oil. Leftover rice is typically used for a fluffy texture that blends well with the eggs.
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  Shredded Potatoes

  Shredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
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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 Live Earth Eel

  Made with fresh local eel, cleaned and gutted, typically cooked by steaming, braising, or stir-frying. Seasoned with ginger, scallions, garlic, and optionally doubanjiang or soy sauce to keep the flesh tender.
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  Grassland Beef

  Grassland beef is a dish featuring fresh beef slices, typically cooked with onions, green peppers, and garlic. The beef is marinated in soy sauce, cooking wine, and starch before stir-frying with vegetables to keep it tender and the veggies crisp.
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  Fresh Mongolian Tripe

  Fresh Mongolian tripe is a dish primarily made with fresh beef tripe, which is cleaned and then cooked by blanching or quick stir-frying to maintain its crisp and tender texture. It is typically seasoned with葱姜蒜 (scallions, ginger, garlic) and chili for aroma, and some recipes may include fermented broad bean paste or Sichuan peppercorns for added flavor.
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  Mo Jie's Braised Chicken Feet

  Mojie's braised chicken feet is a dish made primarily from chicken claws, blanched and then slowly simmered with various spices and seasonings. Common ingredients include star anise, cassia bark, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar to infuse the chicken feet with rich flavor.
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  Gongcai Meatballs

  Gongcai 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.
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  Chongqing Traditional Spicy Beef Tallow Base

  Chongqing traditional beef tallow broth is made by stir-frying beef tallow with doubanjiang, chili, Sichuan pepper, ginger, garlic, scallion, star anise, and cassia bark. Main ingredients include beef tallow, dried chilies, Sichuan pepper, doubanjiang, and various seasonings, slowly simmered to blend flavors into a rich, numbingly spicy taste.
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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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