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Shi Li Xiang Chongqing Hot Pot (Li Yuan Store)

火锅 · ⭐ 4.8

South Zone, Xintong International Garden

Dishes

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  Spicy Hot Pot

  A spicy hot pot made with beef tallow and various spices, cooked with beef, tripe, duck blood, tofu skin, and more in broth. Features meats, offal, and soy products, enjoyed as a hot pot dish.
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  Layered Tripe

  Qian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
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  Sichuan Dried Gongcai

  Sichuan dried mustard greens is a cold dish featuring dried mustard greens as the main ingredient. After soaking, the greens become crisp and tender, then mixed with garlic, chili oil, soy sauce, vinegar, and other seasonings for a refreshing crunch and unique flavor.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Hot Pot Wide Noodles

  Hot pot wide noodles are made with wide noodles as the main ingredient, combined with hot pot base and various side dishes. The noodles are usually cooked and mixed with hot pot broth, then served with beef, lamb, vegetables, and tofu.
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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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  Chongqing Tender Beef

  Chongqing tender beef is made with fresh beef slices marinated in cornstarch, egg white, and seasonings, then stir-fried with chili, Sichuan pepper, garlic, and ginger. Cooking carefully ensures a tender texture.
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  High-Calcium Lamb

  High-calcium lamb dish made with tender lamb and calcium-rich ingredients like bone broth or dairy, slow-cooked to create a rich, nutritious meal.
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  Fresh Duck Blood

  Fresh duck blood is a dish made primarily with duck blood, typically solidified, cut into pieces, and stir-fried or boiled with葱姜蒜 and other seasonings, or combined with vegetables and tofu.
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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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  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.

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