Cao Fengzi Chongqing Hot Pot (Gaoxin Jin Ye Lu Store)
火锅 · ⭐ 4.7
No. 29, B1 Floor, Zhongjian Fangcun Jian, Jinye Road (South side of Guorui Financial Center)
Dishes
One-Meter Potato ShredsA classic Chinese dish made from finely sliced potatoes, stir-fried quickly with garlic and vinegar for a crisp, tangy flavor.
Ice TangyuanIce Tangyuan is a dessert made primarily from glutinous rice balls and various fruits. The preparation involves boiling the rice balls, cooling them in cold water, then adding ice cubes and diced fruits, and finally drizzling with condensed milk or syrup.
Sichuan Golden Needle MushroomsA Sichuan dish made with golden needle mushrooms stir-fried in a spicy and numbing sauce, featuring garlic, chili, and doubanjiang.
Hand-Beaten Fresh Shrimp DumplingsHand-pounded fresh shrimp paste is a dish made primarily from fresh shrimp meat. The shrimp meat is carefully processed to remove shells and veins, then hand-beaten into a smooth paste, preserving the tender texture of the shrimp. During preparation, the shrimp paste is shaped into a slippery form and cooked with clear soup or hot pot base. The shrimp is tender, melts in your mouth, and fills the air with fresh, aromatic flavors.
Cao's Old-Style Sliced PorkCao's Old-Style Sliced Pork is a traditional Chinese dish, primarily made with pork tenderloin or hind leg meat. The pork is thinly sliced, marinated briefly with salt, cooking wine, and a small amount of starch. The slices are then quickly stir-fried in hot oil until they change color and are cooked through, then drained. Using the remaining oil in the wok, ginger slices, garlic slices, and dried chili peppers are stir-fried until fragrant. The pork slices are returned to the wok, followed by soy sauce, sugar, and a bit of broth, and quickly tossed to combine. A thin starch slurry may be added at the end. The finished dish features tender, smooth meat with a bright reddish-brown color.
Beef Tallow Hot PotBeef hot pot is a火锅 made with beef tallow as the main base, featuring beef, tripe, tendons, and other offal, along with vegetables, tofu, and mushrooms. First melt the beef tallow, then stir-fry with fermented broad bean paste, chili, Sichuan pepper, ginger, and garlic to release aroma, add broth, boil, and finally cook ingredients by dipping in the pot.
Beef Tallow Broth BaseBeef tallow base made with beef tallow, fermented broad bean paste, chili, Sichuan peppercorns, ginger, garlic, and scallions, commonly used in hot pot. Heated to blend spices and tallow for a rich flavor foundation.
Freshly Sliced Wagyu Beef TenderloinFreshly sliced wagyu beef tenderloin, quickly blanched to retain its tenderness and natural flavor.
Madman's Three CrispsMadman's Three Crisps is a dish combining three ingredients with distinct crispy textures. The main ingredients typically include pork aorta, beef tripe, and duck intestines. During preparation, the three ingredients are cleaned separately: the pork aorta is scored, the beef tripe is sliced, and the duck intestines are cut into sections. They are then blanched quickly in boiling water until just cooked, drained, and mixed together. Finally, a spicy and numbing sauce made from chili oil, Sichuan peppercorn oil, minced garlic, soy sauce, and vinegar is poured over and tossed. The dish features a crisp, tender texture with a spicy, numbing, and savory flavor.
Premium Crispy TripePremium crispy beef tripe made from fresh ox tripe, cleaned and blanched, then sliced and stir-fried quickly with葱段、姜片、蒜片 for a crisp, elastic texture.
Premium Beef PlatterA premium beef platter featuring tender beef slices and fresh vegetables, served with a secret sauce for a rich, savory flavor.
Fresh Chongqing Beef TripeChongqing fresh tripe is a dish made primarily from fresh beef tripe, using high-quality tripe delivered directly from Chongqing. After cleaning, it's quickly blanched in boiling water. The tripe is crisp and tender with a smooth texture, often served with spicy dipping sauce or as a hot pot ingredient.
Fish Roe and Tofu FlowerFish roe tofu is a dish primarily made with fish roe and tofu. First, cut the tofu into pieces and blanch it. Then, bring broth or water to a boil, add the tofu and fish roe, and simmer gently until fully flavored. Finally, adjust the seasonings according to taste. The finished dish has a delicate texture, with fresh and tender fish roe that is pleasantly chewy and soft, smooth tofu.