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Chongqing Erwa Hotpot

Hot pot · ⭐ 4.4

Opposite the main entrance of 798 Sports Block, No. 160 Shuguang North Road

Dishes

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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
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  Delicate Snowflake Beef Rolls

  Tender beef slices with marbled fat, gently rolled and cooked to perfection, served in a savory sauce or broth for a rich, delicate flavor.
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  Cilantro Meatballs

  Homemade cilantro meatballs made with pork mince, fresh cilantro, and seasonings, shaped into balls and cooked by boiling or steaming for a tender, aromatic dish.
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  Homemade Yang-Yang Spicy Hot Pot

  A two-flavor hot pot with spicy Sichuan and clear broth, featuring beef, tripe, and vegetables, served with dipping sauces for a bold, layered taste.
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  Homemade Spicy Beef

  Spicy beef made from beef shank is marinated, blanched, and simmered, then sliced and mixed with chili oil, Sichuan pepper powder, garlic, ginger, scallions, and seasonings like doubanjiang, soy sauce, and cooking wine.
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  Crispy Pork Meatballs

  Sour meat is a traditional dish primarily made with pork belly. To prepare it, pork belly is sliced thinly, marinated, and then deep-fried until golden and crispy. It can be served with seasonings, offering a crunchy texture and delicious meat flavor.
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  Sour Cabbage Egg Fried Rice

  A savory dish made with sour cabbage, eggs, and fried rice, known for its tangy flavor and satisfying texture.
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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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  Fresh Duck Intestines

  Fresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
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  Fresh Yellow Gullet

  Fresh yellow throat is a dish primarily made with pig or beef yellow throat as the main ingredient. After washing, the yellow throat is sliced and quickly blanched in boiling water until just cooked through, then stir-fried with seasonings such as scallions, ginger, garlic, and chili. It has a crisp and tender texture with a resilient bite.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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