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Mr. Lu's Chongqing Hot Pot (Shizhu Poly Garden Branch)

Hot pot · ⭐ 3.7

No. 4 Zhupu Street, Nanbin Subdistrict (Tianlu Mansion), Building 5, Unit 1, Basement Level 1, Room 60

Dishes

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  Seven Signature Hot Boiled Dishes

  Seven Signature Hot Boiled Dishes is a dish made with various ingredients blanched and slowly simmered in a special seasoned broth. Main ingredients include chicken wings, duck necks, tofu skin, eggs, seaweed knots, lotus root slices, and bean curd. The broth is made by simmering spices like star anise, cassia bark, bay leaves, and Sichuan peppercorns.
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  Sliced Beef with Green and Red Peppers

  Double Pepper Beef is a dish made primarily with beef, paired with green and red peppers. The beef is sliced and marinated with seasonings, then stir-fried together with sliced green and red peppers to retain the freshness and texture of the ingredients.
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  Sliced Pork Kidney with Big Knife

  Big 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.
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  Hot Pot Braised Pig Trotters

  A dish featuring pork trotters braised in a spicy broth and served in a hot pot, offering rich flavor and tender texture.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Spicy Braised Spare Ribs

  Spicy braised pork ribs, made by simmering blanched pork ribs with various spices and seasonings in a slow-cooked sauce. Key ingredients include star anise, cassia bark, Sichuan pepper, ginger, and green onions, along with soy sauce, sugar, and cooking wine.
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  Spicy Braised Pig Trotters

  Spicy braised pig trotters are made primarily from pig trotters, which are first blanched and then slowly simmered in a seasoned broth with various spices and seasonings. This allows the pig trotters to fully absorb the rich flavors of the broth, resulting in tender, succulent meat with a deep, aromatic taste.
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  Spicy Braised Beef Tendon

  Spicy braised beef tendon is a dish featuring beef shank as the main ingredient, marinated and slowly simmered in a special spicy broth until tender and fully infused with flavor.
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  Spicy Braised Pork Intestines

  Spicy braised pork intestines is a dish primarily made with pork intestines. To prepare it, the intestines are first cleaned thoroughly, then slowly simmered in a spicy and fragrant braising sauce until they fully absorb the flavors of the sauce and become tender and delicious.
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  Spicy Braised Chicken Feet

  Spicy braised chicken feet are primarily made with chicken feet, which are first blanched and then slowly simmered in a specially prepared spicy braising sauce until tender and fully flavored. The braising sauce typically includes spices such as star anise, cassia bark, bay leaves, chili peppers, and Sichuan peppercorns, along with seasonings like soy sauce, sugar, and cooking wine.
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  Spicy Braised Tofu Noodles

  Spicy braised beancurd skin is a dish featuring beancurd skin as the main ingredient, soaked and then simmered in a spicy braising sauce made from chili, Sichuan pepper, star anise, cinnamon, bay leaves, soy sauce, sugar, and salt.
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  Spicy Braised Lotus Root Slices

  Spicy braised lotus root slices is a cold dish made primarily from fresh lotus roots. The sliced roots are blanched and then soaked in a spicy braising sauce containing chili, Sichuan pepper, star anise, bay leaves, soy sauce, sugar, and salt.
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  Spicy Braised Tofu Cubes

  Spicy braised tofu is made by simmering tofu in a spicy braising sauce containing chili, star anise, cinnamon, Sichuan pepper, light soy sauce, and dark soy sauce.

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