Li Sanmei Chongqing Style All-you-can-eat Hotpot
自助餐 · ⭐ 3.8
Xinyu Shengshi Square, No. 1888, Xizhan Street, Honggutan District
Dishes
Inner Mongolia Beef RollFresh beef tenderloin slices rolled with onions and peppers, marinated in soy sauce and cooked by grilling or pan-frying for a tender and flavorful dish.
内蒙古羊肉卷内蒙古羊肉卷主要由新鲜羊腿肉或羊肩肉切片制成，肉质细腻，厚度均匀。制作时将羊肉切成薄片后直接食用或用于火锅、烧烤等烹饪方式，保留羊肉原汁原味。
Authentic Chongqing Beef Tallow Hot Pot BaseAuthentic Chongqing beef tallow hot pot base is made with beef tallow, chili, Sichuan pepper, and spices, offering a rich, numbingly spicy flavor that defines traditional Sichuan hot pot.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Sea Salt LycheeSea salt lychee is a dessert featuring fresh lychees seasoned with sea salt. After pitting, the lychee flesh is mixed with a small amount of sea salt and either lightly cured at low temperature or simply blended, allowing the fruit to absorb the salty flavor for a unique taste combination.
Rocket SquidRocket Squid is made from fresh squid, seasoned with a specially crafted spicy sauce and carefully cooked. Its distinctive feature is the squid cut into floral patterns, which, after cooking, resembles a rocket, hence its name.
Chongqing Spicy Stir-Fried Double-Flavor Hot PotA spicy hot pot with a dual flavor base—spicy Sichuan-style and clear broth—made from stir-fried chili, Sichuan peppercorns, and beef oil, served with various meats and vegetables.
Fresh Pig BrainFresh pig brain is made from fresh pig brains, carefully processed to retain its tender texture. During cooking, appropriate seasonings are added to allow the pig brain to fully absorb the flavors, resulting in a unique taste.