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Yu Wei Hongjie Chongqing Old Hot Pot

Hot pot · ⭐ 4.1

Intersection of Baihui Street and Huimin Road

Dishes

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  Spicy Oil Base

  A full chili oil base made from beef tallow, chili peppers, and Sichuan peppercorns, with various spices stir-fried and simmered to create a rich red broth.
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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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  Kung Fu Pork Slices

  Mapo腰片 is a dish featuring pork kidneys as the main ingredient, accompanied by green and red peppers. The kidney slices are marinated with cooking wine and ginger to remove odor, then quickly stir-fried with vegetables and seasonings. Proper heat control ensures tender, smooth texture.
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  Shredded Tofu with Noodles

  Stir-fried tofu skin with shredded vegetables, a dish made by slicing tofu into thin strips, blanching them, and then stir-frying with green peppers and carrots. Seasoned with soy sauce, salt, and sugar.
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  Sichuan Cured Sausage

  Sichuan sausage, made primarily from pork and processed through curing and smoking. It has a bright red color, firm texture, and a distinctive smoky aroma. During production, pork with balanced fat and lean is selected, then marinated with salt, sugar, and cooking wine before being hung in a smokehouse and smoked with wood until dry, preserving the meat's freshness and the harmonious blend of spices.
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  Sichuan Pickled Mustard Greens

  Sichuan贡菜 is a dried vegetable made primarily from mustard greens or pickled mustard, processed through salting and sun-drying. Fresh vegetables are sliced, salted, then air-dried to create a crisp, uniquely flavored product.
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  Hand-Cut Beef Short Ribs

  Hand-cut beef short ribs feature tender meat with筋 from the rib section, sliced thick by hand and cooked through grilling, stewing, or stir-frying to preserve the original flavor.
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  Handmade Fresh Shrimp Dumplings

  Handmade shrimp paste, made from fresh shrimp that are finely chopped and mixed to create a smooth shrimp paste. Cooked in clear soup or hot pot base, it offers a tender texture and delicious shrimp flavor—essential for any hot pot meal.
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  Slow-Cooked Beef Tripe

  A Sichuan dish featuring beef tripe slowly simmered until tender, seasoned with chili and Sichuan peppercorns for a numbingly spicy flavor.
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  Premium Beef Short Plate

  Premium beef brisket选用优质牛五花肉，经腌制后进行烤制或炖煮，使肉质软嫩，肥瘦相间，口感丰富。
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  Homemade Tender Beef

  Fresh beef slices marinated in soy sauce, wine, and starch, then quickly stir-fried for a tender and flavorful dish.
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  Homemade Lamb Rolls

  Fresh lamb slices wrapped around vegetables or herbs, skewered and grilled to perfection—crispy outside, tender inside.
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  Fresh Tofu Skin

  Fresh tofu skin is made from fresh soy milk, formed into a thin film and then dried or sun-dried. It is commonly cooked with vegetables, meat, or seafood using methods such as stir-frying, boiling, or stewing, allowing the tofu skin to fully absorb the broth. The result is a smooth, tender texture with rich nutritional value.
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  Spicy Hot Pot Base

  Spicy hot pot base is primarily made from beef tallow, chili peppers, and Sichuan peppercorns, stir-fried with fermented broad bean paste, ginger, garlic, scallions, and other spices. It typically includes a variety of aromatic spices such as star anise, cassia bark, and cardamom to enhance flavor. The ingredients are simmered to create a rich, flavorful broth, ideal for dipping various ingredients for cooking.

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