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Chen Maodou Fresh Hot Pot (Sanhechang Branch)

Hot pot · ⭐ 4.2

South Section 4, Rongdu Avenue

Dishes

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  Braised Chicken Feet

  A dish made by slow-cooking chicken feet with spices and seasonings until tender and flavorful.
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  Braised Pork Intestines

  Stewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
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  Original Cut Tripe

  A dish made from fresh beef tripe, sliced and quickly cooked to retain a crisp texture, often seasoned with garlic and chili for a spicy kick.
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  Doughy Beef

  Duo Duo Beef is a dish featuring large chunks of beef stewed with seasonings after blanching, resulting in tender, flavorful meat. Typically seasoned with doubanjiang, ginger, garlic, and chili, slow-cooked until the sauce thickens.
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  Big Knife Beef Liver

  A Chinese dish made with beef liver sliced thickly and stir-fried quickly with vegetables, known for its tender texture and rich flavor.
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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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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried. The beef slices are tender and juicy, paired with适量 vegetables and seasonings to create an appealing color and aroma.
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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Premium Layered Tripe

  Premium layered tripe made from carefully sliced beef tripe, slow-cooked in a secret spice broth and stir-fried with chili and Sichuan pepper for a bold, numbingly spicy flavor.
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  Chrysanthemum Pork Liver

  Chrysanthemum tripe is a dish made primarily from chicken gizzards (known as 'jun gan'), named for its flower-like shape when sliced. To prepare it, the chicken gizzards are first cleaned thoroughly, then cut into a chrysanthemum pattern and marinated with appropriate seasonings to absorb flavor. The dish is then quickly stir-fried at high heat to preserve the tenderness of the gizzards, resulting in an appealingly colored and beautifully shaped delicacy resembling a chrysanthemum.
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  Gongcai Crab Stick Salad

  A refreshing salad made with crisp gongcai and tender crab stick, dressed with garlic and sesame oil.
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  Chongqing Fried Squid

  A spicy stir-fried squid dish from Chongqing, featuring fresh squid and bold Sichuan flavors.
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  鲜牛脊髓

  鲜牛脊髓是一道以牛脊髓为主要食材的菜肴，通常经过清洗、焯水处理后，与葱姜等辅料一同炖煮或清蒸，保持其原汁原味。部分做法会加入高汤提升鲜味，使肉质软嫩、口感细腻。

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