Close

Jiugongge Chongqing Hot Pot (Zhongxin Jincheng Branch)

Hot pot · ⭐ 4.0

Northeast Corner of the Intersection of Beidou Road and Xiangyang Street, Luquan District

Dishes

• 

  Nine-grid Special Beef

  Nine-grid special beef features premium beef slices cooked with various vegetables in a nine-compartment pot, offering tender meat and rich broth.
• 

  Braised Pork Intestines with Spicy Flavor

  Stewed pork intestines is a dish primarily made from pig intestines. After thorough cleaning, the intestines are slowly braised in a pot with various spices and seasonings, allowing them to fully absorb the rich flavors of the braising liquid. Common ingredients added during preparation include star anise, cassia bark, ginger, and green onions, which impart a deep and aromatic flavor.
• 

  Tender Beef

  Tender beef made from the tenderloin, marinated and quickly stir-fried for a juicy, smooth texture. Often cooked with vegetables like bell peppers and onions.
• 

  Hand-Cut Lamb Leg

  Hand-cut lamb leg is a dish made primarily from fresh lamb leg meat, carefully hand-cut to preserve the original flavor and juiciness of the meat. It can be cooked by roasting or stewing, resulting in tender, juicy lamb that is rich in nutrition.
• 

  Sichuan-style Pickled Pepper Fish Skin

  Spicy pickled pepper fish skin is a dish primarily made with fish skin as the main ingredient and pickled chili peppers as the辅料. The fish skin is carefully processed to remove any fishy odor while preserving its smooth and tender texture. The spicy and sour flavor of the pickled chilies perfectly blends with the fish skin, creating a dish that offers both the freshness of the sea and the appetizing kick of the pickled peppers.
• 

  Special Three-Plate Combination

  A flavorful dish featuring braised pork, steamed fish, and stir-fried vegetables, combining rich textures and balanced tastes.
• 

  Green Tripe

  Green tripe is a dish made primarily from beef tripe, cleaned and blanched in hot water until curled, then stir-fried with scallions, ginger, garlic, chili, and other seasonings. The finished dish has a vibrant green color and a crisp, tender texture.
• 

  Jade Beef

  A Chinese dish featuring tender beef slices with green peas and carrots, offering a fresh and savory taste.
• 

  Mushroom Soup Yum-Yum Pot

  A dual-flavor hot pot, the Mushroom Soup Yang-Yang Pot features a rich mushroom broth on one side, made by slow-cooking a variety of rare mushrooms to create a deeply flavorful and aromatic soup. On the other side, diners can choose between spicy or clear broth to suit their taste preferences. The pot is filled with an abundant selection of ingredients including various meats, seafood, and vegetables—making it an ideal choice for group dining.
• 

  Xi Meng Sun Roll

  Ximeng Sun Roll is a卷-shaped food mainly made with lamb. Fresh lamb is sliced and mixed with onions, green peppers, and seasonings, then wrapped in thin dough and pan-fried or grilled until the outer layer is slightly crispy and the filling remains tender.
• 

  Ximeng Grassland Lamb

  Ximeng grassland lamb uses high-quality lambs from Xilingol League, Inner Mongolia. Prepared with fresh meat, boiled or stewed in clear water to retain original flavor, tender texture, and no膻味.
• 

  Fresh Duck Blood

  Fresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.
• 

  Chicken gizzard

  Chicken gizzard is a dish made from the stomach of chickens. The basic preparation method usually includes cleaning, boiling, and seasoning. Before cooking, it is typically marinated with salt or cooking wine, then cooked using methods such as stir-frying, stewing, or grilling, and finally enhanced with various spices to improve flavor.

Reviews