Close

Xianzu Chongqing Hot Pot (Yan Huai Xingcheng Store)

Hot pot · ⭐ 4.8

Second Floor, Jiande Sanli Post Office Building, No. 2, Ziyan Middle Road, Yanshan Xingcheng

Dishes

• 

  Spicy Flaming Beef

  Spicy fiery beef is a dish made with beef and spices like chili peppers and Sichuan peppercorns. Thinly sliced beef is marinated and stir-fried with chili, Sichuan pepper, garlic, and ginger to absorb the spicy and numbing flavors.
• 

  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.
• 

  Hand-Pressed Cabbage Pork Balls

  Hand-pressed pork balls with pickled mustard greens, tender and flavorful, served in a savory broth.
• 

  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.
• 

  Spicy Bone Broth Yum-Yum Hot Pot

  Spicy and clear broth鸳鸯锅 features a base of pork or beef bone broth, divided into two parts: one side clear soup, the other spicy or red oil broth. Main ingredients include pork bones, beef bones, chicken, vegetables, tofu, meats, and seafood. Bones are blanched and slowly simmered for hours to make rich broth, then seasoned with chili, Sichuan pepper, and doubanjiang for flavor.
• 

  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.
• 

  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.
• 

  Chongqing Slipped Pork Slices

  Chongqing shredded pork slices is a dish made primarily from pork tenderloin. The meat is sliced thinly, marinated with cornstarch and egg white, then stir-fried together with vegetables such as green and red peppers. During preparation, it is typically seasoned with fermented broad bean paste, garlic, and ginger, and finished with a slurry to thicken the sauce.
• 

  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.
• 

  Fresh Crispy Tripe

  Fresh tripe is a dish made by quickly blanching or scalding cleaned beef tripe to maintain its crisp and tender texture. The main ingredient is beef tripe, often served with辅料 such as garlic slices, cilantro, and chili peppers to enhance the flavor.
• 

  Black Pepper Tender Chicken Slices

  Black pepper tender chicken slices is a dish made with chicken breast, marinated and stir-fried with black pepper, onion, and green pepper. Cooking carefully ensures the chicken remains tender.

Reviews

• Frankie_18
  Came here with a friend for hotpot and honestly it was so good!! We got the yuanyang pot (half spicy half not) and the spice level was just right — the beef tallow broth was so rich I genuinely wanted to take the leftover home lol. The duck blood was silky smooth, literally melted in your mouth, and the sour plum juice (suān méi tāng) was perfect for cooling down the spice. The sauce bar is self-serve so you can pile on as much as you want, no one's gonna judge you. The staff were super friendly too — they actually gave us some hidden-menu style tips on how to eat stuff, which was a nice touch. Vibe is like old Republic-era China (民国风), really cool atmosphere, and the tables are spaced out enough that you're not elbowing the people next to you. Had a blast, definitely coming back.