Master Lu Chongqing Hot Pot (Letai Branch)
火锅 · ⭐ 4.7
Letai Center, Zhongshan East Road
Dishes
Cold Pot Duck BloodCold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
Hand-Cut Beef TripeA dish made with fresh beef tripe, hand-cut and cooked by boiling, braising, or stir-frying, offering a crisp and tender texture.
Butter Tomato Hot PotThe牛油番茄鸳鸯锅 features a dual broth system with beef tallow and tomato bases separated in the same pot. The beef tallow broth is made by simmering beef tallow, broad bean paste, chili peppers, Sichuan peppercorns, and other ingredients, while the tomato broth is prepared by stewing fresh tomatoes, onions, garlic, and more. Ingredients include sliced beef, tripe, beef intestine, vegetables, and others—choose according to your preference for boiling.
Braised Beef Brisket and TendonA Chinese dish made with beef brisket and tendon, slow-cooked in a savory sauce until tender and flavorful.
Spicy Braised Pork RibsSpicy braised pork ribs made with tender pork ribs simmered in a rich, aromatic chili sauce.
Spicy Braised Chicken FeetSpicy braised chicken feet are primarily made with chicken feet, which are first blanched and then slowly simmered in a specially prepared spicy braising sauce until tender and fully flavored. The braising sauce typically includes spices such as star anise, cassia bark, bay leaves, chili peppers, and Sichuan peppercorns, along with seasonings like soy sauce, sugar, and cooking wine.
Spicy Braised Quail EggsA savory snack made by simmering quail eggs in a spicy broth with aromatic spices, resulting in a rich and flavorful bite.
Mini Seven Signature Hot Boiled DishesA selection of seven mini hot-boiled dishes featuring chicken wings, tofu skin, quail eggs, and more, simmered in a secret-spice broth for rich flavor.
Tender Beef with EggEgg嫩 Beef is a dish primarily made with beef and eggs. The beef is sliced into thin strips, marinated with seasonings, then mixed with beaten egg liquid and cooked by stir-frying or steaming. The finished dish has a tender texture, with the aroma of eggs perfectly blended with the savory meat flavor.