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Weiduo Master Chongqing Hot Pot (Xietang Neighbourhood Center Branch)

Hot pot · ⭐ 4.5

Second Floor, Central Atrium Area, Xietang Neighborhood Center, No. 997 Songtao Street (Exit 6, Xietang Station, Line 5 Metro)

Dishes

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  V-Shaped Crab Sticks

  V-Shaped Crab Sticks are a simulated crab meat product made primarily from surimi (usually from Alaska pollock or walleye pollock), mixed with crab extract, starch, egg white, sugar, and salt. The production process involves blending the surimi with other ingredients, molding it into distinctive V-shaped strips, then steaming, cooling, and slicing or cutting into pieces. The finished product has a light pink or white color, a fibrous texture similar to crab meat, and a sweet, savory flavor. It is commonly used in salads, sushi, hot pots, or served as a side dish.
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  Cold Pot Duck Blood

  Cold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Stringy Potato Shreds

  A dish made from potatoes sliced into thin strands that become stringy when cooked, typically stir-fried with aromatics for a crisp and savory flavor.
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  Signature Unmodified Beef Tallow Three-Flavor Hot Pot

  A traditional Sichuan-style hot pot made with authentic beef tallow base, offering a rich blend of spicy, numbing, and savory flavors. Features tender beef brisket, beef tripe, and beef tendon simmered in a deeply aromatic broth.
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  Seaweed and Pork Floss Dough Stick

  A fusion snack made by mixing crispy dough sticks with savory pork floss and seaweed flakes for a rich, layered texture.
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  现切吊龙牛肉

  现切吊龙牛肉选用牛脊背部位的吊龙肉，经手工现切后快速烹饪，保留肉质鲜嫩。主要食材为新鲜牛肉，制作方法包括切片、腌制和高温快炒或涮煮。
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  Spicy Chicken Feet

  A spicy Sichuan-style dish made with chicken feet stir-fried in a blend of chili, garlic, and fermented bean paste, resulting in a rich, numbingly hot flavor.
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  Eagle Tea Rocket Squid

  Fresh squid marinated in eagle tea aroma and stir-fried quickly, offering a tender, chewy texture with a fragrant, slightly spicy flavor.
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  Strawberry Milk Snow Mountain Ice

  A refreshing dessert made with fresh strawberries and milk, layered with crushed ice and topped with whipped cream and strawberry pieces.
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  Chongqing Chaotic Fried Rice

  A flavorful fried rice dish from Chongqing made with rice, ham, eggs, peas, and carrots, stir-fried to perfection with bold Sichuan spices.
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  Chongqing Ecological Tripe

  A Sichuan dish made with fresh beef tripe stir-fried in spicy chili and Sichuan peppercorns, known for its crisp texture and bold flavors.
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  Snow Mountain Milk Bath Beef

  A dish featuring tender beef slow-cooked in milk and cream with spices, resulting in a rich, creamy texture and mild flavor.

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