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Chongqing Gao Lao Jiu Hot Pot (Jingwei Hu Store)

Hot pot · ⭐

3rd Floor, Unit 307-1, Building 7, Jingweihui, 99 Jingdi Road, Lane (Blue Building)

Dishes

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  Nine-Second Sea Lettuce Sprout

  A refreshing dish made with fresh sea lettuce sprouts quickly blanched and tossed with garlic, sesame oil, and a touch of salt.
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  Five-layer Beef with Fat

  Five-layer beef is a dish primarily made with pork belly and beef. Typically, pork belly and beef slices are stir-fried or braised together, then seasoned with调味料 to create tender, flavorful meat.
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  Hot Pot Trio

  Hot pot trio typically refers to three main ingredients: beef tripe, yellow throat, and duck intestine. These are commonly used in Sichuan or spicy hot pot dishes. Clean and slice them, then quickly blanch in boiling water before serving.
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  Beef and Tomato Hot Pot with Double Broth

  A spicy and savory hot pot featuring beef, tomatoes, and a dual broth system—spicy Sichuan-style and mild tomato-based—perfect for sharing.
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  Air-Freighted Tripe

  Air-freighted tripe is a dish primarily made with fresh beef tripe. It uses tripe that has been preserved through air transport and quickly blanched, then mixed with seasonings such as chili peppers, Sichuan peppercorns, garlic slices, and ginger slices to maintain the tripe's crisp and tender texture.
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  Frog and Beef Bone Hot Pot

  A hot pot featuring tender frog meat, served with a clear beef bone broth and spicy broth for a flavorful, dual-layered experience.
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  Sichuan-style Frog and Chicken Hot Pot

  A spicy Sichuan-style hot pot featuring fresh frogs and chicken, served in two distinct broths—one spicy and one mild—offering a rich, layered flavor experience.
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  Fatty Beef with Rich Flavor

  Fatty Beef with Rich Flavor is a dish made with high-quality fatty beef, stir-fried with scallions, ginger, garlic, and other seasonings. It is characterized by tender meat, rich aroma, and a full-bodied taste.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Mustard greens

  Gongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.
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  Fried Crispy Chicken Feet

  A dish made by marinating chicken feet, coating them in batter, and deep-frying until crispy, offering a savory and spicy flavor.
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  Fish Roe Shrimp Dumplings

  Fish roe shrimp paste is an exquisite seafood dish primarily made from fresh fish roe and shrimp meat. The preparation involves mashing the shrimp meat into a paste, mixing it evenly with fish roe, and then shaping it using specific cooking techniques. This dish offers a delicate texture from the shrimp paste complemented by the rich flavor of the fish roe, creating a harmonious and delightful taste.

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