Sando · Chongqing Neighborhood Old Hotpot (Meilin Store)
火锅 · ⭐ 4.7
No. 1 Meicun Road, Meifeng Community, Miyi Apartment, 1st Floor (in the alley between Yangji Group and Tao Zhou Ji)
Dishes
Da Qi Crab StickA dish made with crab sticks stir-fried with vegetables and a special sauce, offering a fresh and delicate seafood flavor.
Large Plate Beef and Lamb ComboA hearty dish featuring tender beef and lamb, stir-fried with vegetables for a rich, savory flavor.
First Water Sea Cucumber SproutA dish made from fresh sea cucumber sprouts, blanched and tossed with garlic, vinegar, soy sauce, and a touch of chili oil for a refreshing, savory flavor.
Fresh Beef Tripe from the SlaughterhouseFresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
Dried GongcaiDry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
Handcrafted Tender Meat SlicesHand-cut tender pork slices made from pork tenderloin, marinated with starch and egg white, then quickly stir-fried or blanched. Main ingredients include pork, scallions, ginger, garlic, and seasonings.
Layered Beef TripeWhite layered tripe is a dish made primarily from fresh beef tripe. During preparation, the tripe is carefully processed, boiled until tender, then sliced thinly to reveal distinct white layers. It is seasoned with simple condiments to preserve its natural flavor.- Classic Tender Pork SlicesA classic dish made with tender pork slices stir-fried with vegetables, known for its soft texture and savory flavor.
Braised Chicken Feet with Tiger SkinHǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.- Tiger Skin Chicken FeetA dish of chicken feet fried until the skin puffs up like tiger stripes, then braised in a spicy sauce with chili and fermented bean paste.
Extra Large Plate of Beef and Lamb Roll MixThis extra large plate features a mix of premium beef slices and fresh lamb rolls, quickly stir-fried or boiled. Tender and juicy with rich texture, made with Chinese cooking methods to highlight natural flavors.
Fresh Tripe (Direct from Slaughterhouse)Fresh beef tripe, cleaned with clear water and supplied directly, retains its natural flavor and crisp, tender texture. No additional seasoning, suitable for boiling or cold dishes.
Fresh Duck IntestinesFresh 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.
Fresh Duck BloodFresh 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.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.