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Liu Yi Shou Chongqing Hot Pot (Hailecheng Branch)

Hot pot · ⭐ 4.7

No. 26, 5th Floor, Haille City, Zhongda Street (Tongji Street)

Dishes

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  Original Flavor Tender Beef

  Tender beef slices marinated in a simple seasoning and quickly stir-fried to preserve its natural flavor and texture.
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  Spicy Tender Beef

  A spicy and tender beef dish made with marinated beef stir-fried quickly to retain its soft texture and bold flavor.
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  Pure Duck Blood

  A dish made from fresh duck blood, cleaned, set, and sliced, then cooked to achieve a smooth and elastic texture, often enhanced with aromatics like ginger, garlic, and scallions.
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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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  Signature Liu's Tripe

  Fresh beef tripe simmered in a secret spice broth and stir-fried with chili and Sichuan pepper for a bold, numbingly spicy flavor.
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  Signature Tripe

  Our signature beef tripe is made from fresh cow tripe, sliced thinly and paired with a specially prepared spicy and numbing seasoning. During cooking, the tripe is quickly blanched to maintain its tender texture, then finished with a drizzle of hot oil to enhance aroma and create an appealing color.
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  Pig Brain Flowers

  Pig brain flower is a dish primarily made with fresh pig brain as the main ingredient. During preparation, the pig brain is first cleaned to remove the blood membrane, then gently blanched in boiling water until it reaches a semi-cooked state. Next, it is simmered with spices and seasonings such as scallions, ginger, garlic, chili peppers, and Sichuan peppercorns, allowing the pig brain to fully absorb the broth until thoroughly cooked, resulting in a soft and delicate texture.
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  Pork Collagen Noodles

  Pig's aorta is made by cleaning the pig's aorta and slicing it into thin pieces, commonly used in hot pot or stir-frying. It is usually quickly blanched in boiling water or stir-fried with chili peppers, Sichuan peppercorns, and other seasonings to maintain its crisp and tender texture.
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  Premium Beef Rib

  Zhi Zun Fei Niu is a dish made primarily with high-quality beef slices, enhanced with a variety of vegetables and seasonings, carefully prepared. The beef slices are marinated and offer a fresh, tender, and juicy texture, complemented by an array of vegetables for balanced nutrition. The dish is quickly stir-fried to preserve the natural flavors of the ingredients.
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  Western Beef Steak

  A dish made with premium beef and vegetables, marinated in a special sauce and stir-fried to perfection.
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  Enoki Mushroom

  Enoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
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  Calcium Bone Yang-Yang Pot

  A calcium-rich bone broth pot divided into spicy and clear soup, served with beef, offal, and vegetables for a flavorful communal meal.
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  Fresh Shrimp Dumplings

  Fresh shrimp paste is a dish made primarily from fresh shrimp. The shrimp are finely processed, minced into a paste, and then mixed with an appropriate amount of starch and egg white until well blended. It is then shaped and gently slid into boiling water to cook. The finished shrimp paste has a bright color, a smooth and tender texture with a satisfying chewiness, making it a common accompaniment for hot pot or soups.

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