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Lao He Chongqing Jiajia Suobianyu Hot Pot (Yanjing Branch)

火锅 · ⭐ 4.0

Rooms 102–103, Ground-Floor Commercial Space Adjacent to Yong'an Residential Community, Yuhuangge Street

Dishes

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  Sliced Fish with Spicy Sauce

  Spicy fish is made with fresh river carp as the main ingredient, combined with various spices and seasonings. The fish is first cleaned, then marinated to absorb flavors, and finally cooked in a specially prepared broth. The fish meat is tender and the broth is rich.
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  Fish Slice Hot Pot

  Fresh fish slices are the main ingredient in this hot pot, paired with vegetables and tofu, cooked in broth or water. Common fish include grass carp, sea bass, or basa, sliced and blanched in the pot, served with base sauce and dipping sauce.
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  Secret Sauce

  A secret blend of spices and seasonings, mainly featuring Sichuan pepper, star anise, cinnamon, chili, ginger, scallion, and garlic, stir-fried or simmered to enhance dish flavor.
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  Bighead Carp

  Fathead fish is a dish primarily made with bighead carp, using the head part. After cleaning and cutting, it's pan-fried until slightly golden, then simmered with scallions, ginger, garlic, and doubanjiang. It can be cooked with tofu or cabbage for richer flavor.
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  Fresh Side-Striped Catfish

  Fresh razor fish is the main ingredient, paired with bean sprouts and rice noodles, cooked in hot pot or stewed. The fish meat is tender, with a unique flavor from the base sauce and seasonings.
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  Fresh Fish Soup

  Fresh fish soup is made with fresh fish as the main ingredient, combined with辅料 like ginger slices and green onions, and simmered in clear water. Clean the fish, add it to a pot with water and seasonings, then slowly cook until the broth turns milky white and the fish is fully cooked.
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  Yuan Yang Hot Pot

  Yangzhou Hot Pot is a specialty hot pot made with two different flavored broths, typically one spicy and numbing, and the other mild. Ingredients can be chosen according to personal taste, including meats, seafood, and vegetables. During cooking, ingredients are涮 (dipped) in the broth of choice, preserving their original flavors.

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