Hongya Cave Chongqing Hotpot (Hou Rui Branch)
火锅 · ⭐ 4.6
No. 1315, Xinrui Road, Hourui Community, Yigongyu Building, Room 101
Dishes
Angus Premium BeefPremium Angus beef slices marinated in secret sauce and grilled over charcoal, tender and flavorful.
Angus Snowflake Wagyu BeefAngus snowflake beef uses premium Angus beef with tender texture and uniform fat distribution resembling snowflakes. Typically served as thin slices, cooked quickly by grilling or boiling to preserve its juicy tenderness.
Fresh Beef Tripe from the SlaughterhouseFresh 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.
Hand-Cut Fresh BeefHand-cut fresh beef is a dish made from premium beef that is carefully sliced by hand. The beef slices are evenly thin, with clear muscle fibers, preserving the meat's tenderness and texture. Typically paired with specially crafted seasonings or simple cooking methods, it allows you to savor the authentic flavor of the beef.
Hongya Cave Beef Tallow Red PotA classic Sichuan hot pot featuring a rich red broth made from beef tallow and spices, served with fresh ingredients like tripe, duck gizzard, and intestine.
Graphite Black TofuA creative vegetarian dish made from black bean tofu, colored with graphite powder for a unique appearance and delicate texture.
Secret-Recipe Crispy PorkA traditional Chinese dish made with pork belly, marinated and deep-fried to achieve a crispy exterior and tender interior.
Fresh Air-Transported Crisp TripeFresh air-transported tripe, quickly blanched to retain crispness, served with a spicy chili sauce for bold flavor.
Fresh Pig's TripeA dish made from fresh pig's tripe, quickly blanched or stir-fried for a crisp texture, often seasoned with chili and garlic.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.