Huǒ Fēng Chongqing Hot Pot Dongzhi Store
火锅 · ⭐ 3.9
No. 15–5 Dongzhimen Nei Street (near Dongzhimen Bridge)
Dishes
LoofahLoofah is a refreshing vegetable dish with loofah as the main ingredient. The loofah is peeled and sliced, then stir-fried with seasonings such as minced garlic for a simple yet flavorful dish. The dish has a bright color and a tender texture, making it a common home-cooked meal in summer.
Kung Fu Bamboo ShootsGongfu Green Bamboo Shoots is a dish primarily made with fresh green bamboo shoots. The shoots are peeled, sliced or cut into strips, then briefly blanched in boiling water, drained and dried. In a hot wok, add适量 oil, stir-fry garlic and ginger until fragrant, then quickly stir-fry the green bamboo shoots. Season to taste and serve. The cooking process emphasizes proper heat control to maintain the crisp and tender texture of the bamboo shoots.
Wide Rice NoodlesWide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
Jellied Duck BloodJellied duck blood is a dish made primarily from duck blood, sliced and cooked with broth and seasonings, then cooled to form a gel-like texture. Some recipes add vegetables or mushrooms for added texture. The finished dish is semi-transparent and soft.
Fried Steamed Bun SlicesFried steamed bun slices is a simple and popular Chinese snack, primarily made from steamed buns. The preparation involves slicing the buns thinly and frying them in hot oil until golden and crispy. The fried buns are香脆 (crispy and fragrant), suitable as a breakfast item paired with soy milk or milk, or as a light afternoon tea snack.
Frog LegsFrogs legs, known for their tender texture and delicious flavor, are the main ingredient in this dish. Typically stir-fried with chili peppers, scallions, ginger, and garlic, the frogs' legs are carefully cooked to achieve a tender and richly flavored result—making it a nutritious and delightful delicacy.
Beef Bone MarrowThis dish features fresh beef marrow as its main ingredient, carefully processed and seasoned with appropriate spices, then prepared by steaming, boiling, or roasting. The preparation emphasizes preserving the original flavor of the marrow, resulting in a unique taste.
Freshly Slaughtered Frog LegsFreshly slaughtered frog legs stir-fried with garlic and chili, tender and flavorful, seasoned with a secret sauce.
Fatty Tripe StewPafatang is a dish primarily made with pork intestines. Typically, the intestines are thoroughly cleaned and boiled until tender, then mixed with rice flour or rice paste and cooked by frying or steaming in a pan. During preparation, seasonings such as scallions, ginger, garlic, and chili peppers are commonly added to enhance the rich flavor.
Egg-coated Steamed Bun SlicesCut the steamed bun into slices, dip them in beaten egg liquid, and fry in a pan until golden brown on both sides. The main ingredients are steamed buns and eggs, and the cooking method is frying.
Mustard greensGongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.
Fresh TripeFresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.
Yellow throatYellow throat is made from the large blood vessels of livestock such as pigs and cattle, processed by cleaning and slicing to reveal a golden-yellow appearance. It is commonly used in hot pot or stir-frying, offering a tender texture and rich nutritional value.