Bashi Ling Old Hot Pot
Hot pot · ⭐ 3.7
No. 72, Chunxi Road, 2nd Floor, Room 2-3
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 No. 72, Chunxi Road, 2nd Floor, Room 2-3. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Pork Belly, Big Knife Tripe, Chinese yam.
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: 3.7
- Address: No. 72, Chunxi Road, 2nd Floor, Room 2-3
- Popular dishes: Pork Belly, Big Knife Tripe, Chinese yam, Tripe Stems, Snakehead Fish
China trip · China travel
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Dishes
Pork BellyPork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
Big Knife TripeDa Dao Yao Hua is a Chinese dish primarily made with pig kidneys. The kidney slices are scored with a crosshatch pattern on the surface, causing them to curl into flower shapes during cooking. It is typically stir-fried quickly with辅料 such as green onions, ginger, and garlic, along with seasonings like soy sauce and cooking wine, until fully cooked.
Chinese yamMountain yam is a dish primarily made with mountain yam as the main ingredient. The preparation typically involves peeling and slicing the yam, which can be combined with other ingredients such as wood ear mushrooms and carrots, then stir-fried or simmered. After cooking, the mountain yam slices have a crisp and tender texture with a unique fresh aroma.
Tripe StemsTripe stems are sliced from beef tripe, blanched in boiling water, then stir-fried with chili, Sichuan pepper, garlic, and ginger.
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.