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Chongqing Niantianmen Spicy Tripe Hot Pot (Yanxiang Road Store)

Hot pot · ⭐ 4.6

No. 99 Yanxiang Road, Tianju Building, 1st Floor, North Side, Shop No. 8

Dishes

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  One-Meter Beef Rolls

  One-meter beef is a dish featuring beef rolls as the main ingredient, typically arranged in a line about one meter long on a plate, hence its name. It can be paired with vegetables like lettuce, onions, and bean sprouts, blanched in water or broth, then plated, or mixed with seasonings such as soy sauce, garlic, and chili oil.
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  Nine-foot Fresh Goose Intestine

  A Sichuan dish made with fresh goose intestines, quickly stir-fried for a crisp and tender texture, seasoned with garlic, chili, and aromatic spices.
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  Cold Pot Fresh Duck Blood

  Cold pot fresh duck blood is a unique dish whose main ingredient is fresh duck blood. The preparation involves gently blanching the duck blood and then soaking it in a specially prepared cold sauce to maintain its tender texture. The cold sauce is made by mixing garlic paste, ginger, soy sauce, vinegar, and other seasonings, adding rich layers of flavor to the duck blood.
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  Grass-fed Beef Short Ribs

  Premium grass-fed beef short ribs, slow-cooked or grilled to perfection, offering tender and flavorful meat with natural richness.
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  Sliced Pork Kidney with Big Knife

  Big Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
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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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  Mountain City Parent-Child Hot Pot

  A signature Chongqing hot pot featuring a large pot (parent) and small pot (child), with spicy Sichuan oil base in the main pot and clear or mushroom broth in the child pot, served with beef, tripe, and other ingredients for layered flavor.
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  Signature Big Knife Tripe

  Fresh beef tripe sliced with a special knife, quickly blanched and served with a spicy sesame oil dressing for a crisp, numbingly delicious bite.
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  Classic Big Knife Tripe

  Classic large knife毛肚 is a dish featuring beef tripe as the main ingredient. Fresh tripe is cleaned and sliced thinly with a large knife, then quickly blanched or boiled. The result is tender and crisp, preserving the natural texture of the tripe.
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  Black Tofu

  Black tofu is made from black beans, offering a rich, earthy flavor and smooth texture. It's a nutritious alternative to regular tofu.
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  Grassland Tripe Layers

  Grassland thousand-layer tripe is a dish primarily made with beef tripe. After cleaning and processing, the tripe is sliced and stir-fried with ingredients such as onions and green peppers, then seasoned and cooked until fully flavored. The preparation emphasizes precise heat control to maintain the tripe's crisp and tender texture.
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  Veteran Tripe Platter

  A platter featuring seasoned pork tripe with assorted vegetables and a secret sauce, offering a satisfyingly crisp texture and rich flavor.

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