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Chongqing Yu Chu Ling Community Hot Pot Canteen (Fotuguan Liziwei Branch)

火锅 · ⭐ 4.5

No. 176, Jialing Xincun, Yuzhong District (Fù No. 3)

Dishes

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  Sliced Beef with Green and Red Peppers

  Double Pepper Beef is a dish made primarily with beef, paired with green and red peppers. The beef is sliced and marinated with seasonings, then stir-fried together with sliced green and red peppers to retain the freshness and texture of the ingredients.
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  Blood Dumplings

  A traditional dish made from pig or cow blood, steamed with seasonings for a smooth and tender texture, often served with garlic and chili oil.
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  Screaming Tender Pork Slices

  A spicy Sichuan dish featuring tender pork slices stir-fried quickly with vegetables and aromatic seasonings.
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  Fresh Beef Tripe from the Slaughterhouse

  Fresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
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  Pork Collagen Noodles

  Pig's aorta is made by cleaning the pig's aorta and slicing it into thin pieces, commonly used in hot pot or stir-frying. It is usually quickly blanched in boiling water or stir-fried with chili peppers, Sichuan peppercorns, and other seasonings to maintain its crisp and tender texture.
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  Five-Spice Beef Trotter

  A slow-cooked beef trotter dish seasoned with five-spice powder, resulting in tender, flavorful meat.
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  Braised Pig's Trotter Tendons

  Pig's trotter tendons slowly braised until tender, with a rich, savory flavor and chewy texture.
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  Stewed Pig Intestine Heads

  A dish made by stewing pig intestine heads in a special seasoned broth until tender and flavorful.
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  Spontaneous Squid

  A dish made with fresh squid, marinated and quickly stir-fried for a tender, savory flavor.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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  Gongcai Meatballs

  Gongcai meatballs are made by mixing minced pork with chopped dried stem mustard, then forming and cooking them by frying or boiling. The crispy texture of gongcai complements the tender meat.
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  Fizzy Tofu Cubes

  Fizzy tofu is a dish made primarily from dried tofu. The tofu is sliced, fried until the surface bubbles, then stir-fried with seasonings like soy sauce, sugar, and garlic. It's crispy outside and tender inside with rich texture.
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  Spicy Tripe Slices

  Spicy and numbing small intestines is a dish primarily made with pig or beef tripe. After cleaning and slicing, the tripe is marinated with rice wine and ginger slices, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang (fermented broad bean paste).

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