Wang Wu Ge Old Hot Pot
Hot pot · ⭐ 4.2
No. 55 Xiejiawan Zhengjie, Building 39, Basement Level 1, Unit 14
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at No. 55 Xiejiawan Zhengjie, Building 39, Basement Level 1, Unit 14. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Earth Eel, Big Knife Butcher's Tripe, Sliced Pork Kidney with Big Knife.
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: 4.2
- Address: No. 55 Xiejiawan Zhengjie, Building 39, Basement Level 1, Unit 14
- Popular dishes: Earth Eel, Big Knife Butcher's Tripe, Sliced Pork Kidney with Big Knife, Tender Beef, Sweet Wanglaoji
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Dishes
Earth EelA dish made from fresh eel, cooked with ginger, garlic, and chili in a savory broth or stir-fry.
Big Knife Butcher's TripeA Sichuan dish made with fresh beef tripe, marinated and quickly blanched, served with spicy oil and garlic sauce for a crisp, numbingly flavorful bite.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Sweet WanglaojiA sweetened herbal tea made from traditional Chinese medicinal ingredients like licorice, chrysanthemum, and honeysuckle, offering a refreshing and mildly sweet taste with cooling properties.
Beef LiverBeef liver is a dish primarily made from牛's liver, typically cleaned, sliced or cubed, then pan-fried or stewed with seasonings to achieve a tender texture and rich flavor.
Wang Wu's Secret-Recipe Beef TongueA delicacy made from fresh beef tongue, marinated in a secret sauce and slowly stewed to tender perfection.
Red Soup PotSpicy broth made with beef tallow, chili, Sichuan pepper, and various spices. Main ingredients include beef, lamb, chicken, tofu, and vegetables, all cooked together in the broth.
Pea ShootsPea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.
Crispy Pork MeatballsSour 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.