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Jiuye Chongqing Hot Pot (Music College Branch)

火锅 · ⭐ 4.8

No. 43A-8-3, Changqing South Street

Dishes

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  Cold Pot Fresh Duck Blood

  Cold pot fresh duck blood is a unique dish whose main ingredient is fresh duck blood. The preparation involves gently blanching the duck blood and then soaking it in a specially prepared cold sauce to maintain its tender texture. The cold sauce is made by mixing garlic paste, ginger, soy sauce, vinegar, and other seasonings, adding rich layers of flavor to the duck blood.
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  Selected Beef Tendon

  A dish featuring tender beef tendon and lean beef slowly braised to perfection, resulting in rich flavor and soft texture.
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  Homemade Plum Lemonade

  Handcrafted plum soda made with umeboshi, hawthorn, and dried tangerine peel, enhanced with licorice and osmanthus. No artificial colors or preservatives added—natural flavor preserved.
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  Torn Fresh Beef Tripe

  Hand-teared fresh beef tripe is a dish made from fresh ox tripe, torn by hand and quickly blanched to retain its crisp tenderness. Typically mixed or stir-fried with chili, Sichuan pepper, garlic slices, and green onion segments to highlight the ingredient's natural flavor.
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  Special Xiaojun Gan

  Special small intestines are a dish made primarily from pig or cow's small intestinal lymph nodes, typically stir-fried with chili, Sichuan pepper, garlic, and ginger. Cooking requires precise heat control to maintain a crisp and tender texture.
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  Premium Beef Rib

  Premium beef slices are quickly blanched or涮ed after marinating, preserving tenderness. Common vegetables include lettuce, cabbage, and enoki mushrooms; some versions add garlic and onions for flavor.
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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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  Old Pumpkin

  Old pumpkin is a dish made primarily from mature pumpkins, typically peeled, cubed, and cooked by steaming, boiling, or stir-frying. It can be prepared alone or with meat or vegetables, such as braised pork ribs with pumpkin or stir-fried pumpkin with eggs, preserving the soft texture and natural sweetness of the pumpkin.
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  Snakehead Fish

  Before cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
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  Super Crispy Yellow Chicken

  A crispy fried chicken dish with a golden crust and tender meat, marinated and seasoned for rich flavor.
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  Fresh Cut Beef

  Fresh-cut beef is a dish made primarily from fresh beef, finely sliced to preserve its natural flavor. The preparation is simple, relying mainly on the inherent freshness of the beef, which is quickly stir-fried or grilled with just the right amount of seasoning to highlight its tender and juicy texture.
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  Black Tiger Shrimp Dumplings

  Black tiger shrimp balls are made from fresh black tiger shrimp, which are deveined and washed before being minced into a shrimp paste. A suitable amount of starch and egg white is added and mixed until smooth. During cooking, the shrimp paste is squeezed into boiling water to set its shape, then cooked through and removed. It is served with clear soup or seasonings, offering a鲜嫩口感 and rich shrimp flavor.

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