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Xianzu Chongqing Authentic Hot Pot (Daqing Road Branch)

Hot pot · ⭐ 4.3

No. 1, Shuiyagou Road, Fengtai District

Dishes

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  Mom's Crispy Pork Strips

  Mother's small crispy pork is a home-style dish primarily made with pork. The pork is cut into strips or chunks, marinated with seasonings, then coated in a starch batter and deep-fried until golden and crispy. The finished dish has a crunchy exterior and tender interior, offering a rich and satisfying texture.
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  Fresh Hand-Trimmed Sirloin

  Hand-cut fresh oxtail beef is made from the tenderloin portion of beef, hand-sliced and quickly blanched to maintain its tenderness. The main ingredient is fresh beef, prepared by slicing and cooking it fresh, ideal for hot pot or涮锅 (hot pot) dining.
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Filling Mushroom Soup Hot Pot

  A flavorful mushroom hot pot with various fresh mushrooms like shiitake, enoki, and king oyster, simmered in broth. The pot is divided: one side for mushroom soup, the other for spicy or clear broth—choose your preference. Add beef, lamb, tofu, or vegetables to cook and enjoy.
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  Jellied Duck Blood

  Jellied fresh duck blood is a dish primarily made with duck blood, which is processed into a gel-like consistency and served with jelly-like ingredients or seasoning sauce. It has a smooth, tender texture and a clear, refreshing quality. The preparation typically involves filtering the fresh duck blood, heating it to solidify, then adding seasonings or jelly powder before cooling to set.
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  Spicy Braised Beef Brisket

  Hot-braised beef brisket uses beef brisket as the main ingredient, slow-cooked with spices and seasonings to make it tender and flavorful. Commonly includes star anise, cassia bark, bay leaves, and Sichuan pepper to create a rich braising sauce that fully infuses the meat.
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  Spicy Braised Pig Trotters

  Hot-braised pig trotters is a dish made with pig trotters as the main ingredient, blanched and then slowly simmered in a seasoned broth until tender and flavorful. The broth typically includes spices like star anise, cassia bark, bay leaves, Sichuan peppercorns, ginger, and green onions, along with soy sauce, sugar, and cooking wine.
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  Secret Tender Beef

  Tender beef is made from slices of beef tenderloin marinated with soy sauce, cooking wine, starch, and a small amount of egg white, then quickly stir-fried at high heat to maintain its tender texture. It is seasoned with scallions, ginger, garlic, and a secret blend of seasonings.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
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  Snowflake Beef Shank

  Xuehua beef shank is made from beef shank, blanched and then stewed or braised. The meat is firm with rich collagen, becoming tender yet chewy after cooking. Spices like star anise, cinnamon, and bay leaves are added for flavor.
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  Fish Roe and Tofu Flower

  Fish roe tofu is a dish primarily made with fish roe and tofu. First, cut the tofu into pieces and blanch it. Then, bring broth or water to a boil, add the tofu and fish roe, and simmer gently until fully flavored. Finally, adjust the seasonings according to taste. The finished dish has a delicate texture, with fresh and tender fish roe that is pleasantly chewy and soft, smooth tofu.
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  Fresh Tripe

  Fresh 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.

Reviews

• smooth_panther
  The hotpot broth is freshly fried beef tallow and chili oil — super fragrant, that numbing-spicy kick hits you but doesn't burn your throat, and there's this nice little sweet aftertaste that sneaks up on you. Loved that part. The fresh beef tripe was so crunchy and tender at the same time, and when you bite into it the juices just burst out. Dipped it in the garlic and sesame oil sauce and it was even better. Their signature tender beef literally melted in my mouth, super silky and juicy, and it mixed with the spicy broth perfectly. The place itself was clean and tidy, staff were really friendly and came over fast whenever we needed anything. Easy to park too, there's space in the courtyard. Overall a really solid experience, I'd come back for sure.