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Penjing Chongqing Old Firepot

Hot pot · ⭐ 3.9

No. 1-30, Ritan Shangjie, No. 39 Shenlu Street, Beijing

Dishes

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  Signature Spicy Hot Pot Base

  The signature spicy broth base is made from beef tallow, chili peppers, Sichuan peppercorns, doubanjiang, and various spices. Divided into nine sections, each can be adjusted for spiciness and flavor individually, perfect for sharing. Long simmering blends the aromatics with oil for a rich, complex taste.
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  Fresh Beef Tripe from Slaughterhouse

  Fresh beef tripe from the slaughterhouse is a dish made primarily with fresh ox tripe, cleaned and quickly blanched or boiled to maintain its crisp tenderness. It can be served with dipping sauce or used in hot pot.
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  Tender Beef in River Current

  Thin slices of tender beef stir-fried with ginger threads and green onions, seasoned with soy sauce and cooking wine, quickly cooked until the beef changes color. Highlights the fresh tenderness of the beef.
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  Beef Tripe

  Beef tripe is made from fresh beef tripe, combined with appropriate seasonings and spices, and cooked to perfection. During preparation, the tripe is thoroughly cleaned and sliced thinly, then cooked using a unique technique to maintain its tender texture. Finally, it is quickly stir-fried with seasonings to allow the tripe to fully absorb the flavors.
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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  Glutinous Rice Cake

  Glutinous rice cake is made by steaming glutinous rice and pounding it into a paste, then mixing with water and sugar, shaping into balls or cakes, and cooking by frying, pan-frying, or eating directly.
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  Wulong Sweet Potato Noodles from Chongqing

  Chongqing Wulong sweet potato noodles are a specialty snack made primarily from sweet potato starch. The noodles are boiled and mixed with seasonings and toppings like bean sprouts, wood ear mushrooms, carrot丝, and cilantro, seasoned with chili oil, Sichuan pepper oil, soy sauce, vinegar, garlic, and green onions. They have a smooth, elastic texture.
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  Fresh Duck Intestines

  Fresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
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  Fresh Duck Blood

  Fresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.
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  Spicy Boiling Beef

  Beef slices stir-fried with chili, Sichuan pepper, and other seasonings, enhanced with scallions, ginger, garlic, and doubanjiang. The beef becomes tender, spicy, and fragrant.

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