Hong Hot Pot · Chongqing Spicy Hot Pot (Dafeng Branch)
火锅 · ⭐ 4.4
No. 315, East Section of Fujiayi Road
Dishes
Braised Small TaroA dish made with small taro root, braised and then cooked until tender, offering a soft and savory flavor.
Braised Chicken FeetA dish made by braising chicken feet until tender, resulting in a flavorful and aromatic snack or side.
Shredded PotatoesShredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
Hand-Cut Wagyu BeefHand-cut beef is a dish made from fresh beef, using fatty and lean parts from the cow's belly or腰, sliced thin by hand. It's commonly used in hot pot or stir-frying. Quickly blanch in boiling water or stir-fry quickly in a hot pan to keep the meat tender, with scallions, ginger, garlic for aroma.
Signature Cold Pot BloodA Sichuan specialty dish made with pig's blood, slowly cooked in a cold pot with chili, Sichuan pepper, and garlic for a spicy and numbing flavor.
Hong's Tender Meat SlicesA dish made with tender pork loin slices stir-fried with vegetables and a special sauce, known for its soft texture and savory flavor.
Hong's Sichuan Pepper ChickenA spicy Sichuan dish featuring chicken stir-fried with abundant Sichuan peppercorns and chili, delivering a numbing and fiery flavor.
Black Squid Stir-fryA dish made with fresh squid, marinated and quickly stir-fried to achieve a tender texture and glossy black color, with a savory flavor.
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.