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Chongqing Haoszi Old Hot Pot & Fish Hot Pot (Chuangye Road Store)

Hot pot · ⭐ 3.9

No. 205, Chuangye Road

Dishes

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  Cold Noodles

  Cold noodles are a chilled noodle dish made with noodles as the main ingredient, combined with shredded cucumber, shredded carrot, egg skin, and other toppings. The cooked noodles are rinsed with cold or ice water to achieve a smooth texture, then mixed with a seasoned sauce typically made from soy sauce, vinegar, sesame oil, minced garlic, and chili oil.
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  Sichuan Smoked Pork

  A traditional Sichuan dish made by curing and smoking pork belly, resulting in a rich, smoky flavor and tender texture.
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  Fresh Water Buffalo Tripe from the Slaughterhouse

  Fresh water buffalo tripe, cleaned and blanched quickly, then tossed in a spicy chili sauce for a crisp, flavorful dish.
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  Sichuan-Style Preserved Pork

  Sichuan-style cured pork is made from pork, seasoned with salt, Sichuan peppercorns, and chili, then air-dried or smoked to create a firm texture and rich flavor.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Hot Pot Noodles

  Hot pot noodles are a dish that combines noodles with hot pot broth. The main ingredients include noodles, meats (such as beef, lamb, or pork), vegetables (like cabbage, bean sprouts, and mushrooms), and hot pot seasonings. To prepare, first boil the broth, then add various ingredients to cook until done, and finally add the cooked noodles so they absorb the flavor of the broth.
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  Fresh Duck Intestines (Air-Freighted)

  Fresh duck intestine flown in is a dish featuring fresh duck intestines, quickly blanched or stir-fried to retain crispness. Seasoned with garlic, chili, and scallions, or enhanced with broth or sauce.
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  Snakehead Fish

  Before cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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  Chongqing Leather Tofu Dry

  A spicy Sichuan snack made from thick tofu slices, marinated, fried, and stir-fried with chili and Sichuan pepper for a bold, numbing flavor.
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  Fish Pot Base

  A dish made by stewing fresh fish with tofu, cabbage, and vermicelli to create a rich, savory broth, typical of Northeast China.

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