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Liu Chef Chongqing Old Hot Pot (Meicheng Plaza Branch)

火锅 · ⭐ 4.8

No. 557, Section 2, Huajin Avenue; No. 400, Tongjin Street

Dishes

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  Farmhouse Sliding Meat

  A home-style dish made with pork and vegetables, stir-fried until tender and coated in a light sauce.
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  Cold Pot Blood

  A Sichuan dish made by stir-frying pig or beef blood with chili, Sichuan pepper, garlic, and ginger, resulting in a smooth, spicy, and savory flavor.
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  Fresh Duck Intestines

  Fresh duck intestines, quickly blanched to retain crispness, served with a secret sauce or garlic oil dressing for a refreshing taste.
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  Fresh Beef Tripe in Spicy Sauce

  A classic Sichuan dish featuring fresh beef tripe quickly blanched and served with a spicy dipping sauce, emphasizing crisp texture and bold flavor.
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  Lemon Pork Kidney Slices

  A Sichuan dish featuring thin slices of pork kidney marinated in lemon juice, garlic, and chili for a tangy and spicy flavor.
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  Spicy Chili Sauce Tiao Pi

  A spicy Sichuan snack made with mung bean vermicelli and seasoned with chili oil, garlic, and Sichuan peppercorns.
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  Spicy Beef with Hammered Texture

  Spicy beef stir-fried with a unique hammer-textured technique, delivering intense flavor and tender bite.
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  Old Chongqing Spicy Red Pot

  A traditional Sichuan dish from Chongqing, made with beef tallow, broad bean paste, dried chilies, and Sichuan peppercorns, simmered with pork, bean sprouts, and wood ear mushrooms for a rich, spicy flavor.
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  Braised Chicken Feet

  Bā Jī Jiǎo is a traditional dish primarily made with chicken feet. To prepare it, the chicken feet are first cleaned and marinated, then slowly stewed with various spices and seasonings until they become tender and fully flavored, with a rich and savory broth.

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