Donggua Old Hotpot
Hot pot · ⭐ 3.9
Nos. 13 and 14, No. 113, Hongyuan Road
Dragon Mate tips
If you are traveling in China to visit Chongqing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Nos. 13 and 14, No. 113, Hongyuan Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold Pot Blood, Tender Meat Slices, Tripe.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chongqing
- Category: Hot pot
- Rating: 3.9
- Address: Nos. 13 and 14, No. 113, Hongyuan Road
- Popular dishes: Cold Pot Blood, Tender Meat Slices, Tripe, Snakehead Fish, Intestine Head
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Dishes
Cold Pot BloodA Sichuan dish made by stir-frying pig or beef blood with chili, Sichuan pepper, garlic, and ginger, resulting in a smooth, spicy, and savory flavor.
Tender Meat SlicesTenderloin slices is a dish made primarily from pork tenderloin. The meat is sliced thinly and marinated with starch, egg white, and a small amount of seasonings to achieve a tender texture. It is then quickly stir-fried or blanched in oil, seasoned with辅料 such as scallions, ginger, and garlic, resulting in fresh, tender meat with a pure white color.
TripeTripe, 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.
Snakehead FishBefore 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.
Intestine HeadIntestine head refers to the front part of pig's large intestine, typically cleaned, blanched, and stewed until tender and flavorful. Main ingredient is pig's intestine head, seasoned with scallions, ginger, and cooking wine.
Beef brisket fatBeef brisket fat, primarily sourced from the fatty part of the beef chest, is carefully simmered and processed to achieve a golden yellow appearance. During preparation, the brisket fat is sliced thinly and briefly cooked with a specially crafted seasoning, preserving its original rich and aromatic flavor.
Preserved Pork RibPreserved pork ribs are made by marinating pork ribs with salt and spices, then air-dried or smoked. Main ingredients include pork ribs and seasonings, with processing steps such as marinating, drying, or smoking to create a unique flavor.
Squid BlossomSquid flowers are a dish made primarily from fresh squid, which is cut with floral patterns and quickly cooked by blanching or frying. During preparation, aromatics such as scallions, ginger, garlic, and chili peppers are typically added to enhance flavor while maintaining the squid's tender texture.
Fresh Pig's TripeFresh pig's esophagus is a dish made from the pig's esophageal tissue, sliced after cleaning and quickly blanched or stir-fried in boiling water to maintain its crisp texture. It is commonly seasoned with chili, garlic, and ginger.
EelEel is a dish featuring eel as the main ingredient. After cleaning and deboning, the eel is cut into segments, pan-fried until slightly golden, then simmered with seasonings like ginger, scallion, garlic, soy sauce, and cooking wine to absorb flavor. Some recipes add chili or doubanjiang for extra taste.