Yu Xiang Yuan · Chongqing Hot Pot
火锅 · ⭐ 3.4
Qinhan Avenue
Dishes
功夫虾滑A dish made from fresh shrimp meat pounded into a smooth paste, then cooked in broth or stir-fried with vegetables for a delicate, flavorful experience.
Fresh Beef TripeSlaughter fresh tripe is a dish made primarily from fresh beef tripe, quickly blanched or boiled to maintain its crisp tenderness. It's typically seasoned with chili, Sichuan pepper, garlic slices, and green onions, and optionally enhanced with doubanjiang or beef tallow base.
Premium Pork IntestinePremium pig's esophagus is a dish made from the pig's esophageal tissue, which is cleaned and sliced. It is typically cooked by blanching or stir-frying to maintain its crisp and tender texture. It can be enhanced with seasonings such as chili peppers, garlic slices, and ginger threads for added flavor.
Freshly Sliced Wagyu SirloinBeef brisket is a dish made primarily with fresh beef. During preparation, high-quality beef brisket is selected and sliced into thin pieces on-site to ensure tender meat. It is typically cooked simply with a specially prepared seasoning to highlight the natural flavor of the beef.
Bamboo Basket Layered TripeA Sichuan dish made by steaming layered beef tripe in a bamboo basket, served with spicy sauce or garlic oil for a bold, numbing flavor.
Premium Beef TenderloinPremium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
Mushroom Soup Yum-Yum PotA dual-flavor hot pot, the Mushroom Soup Yang-Yang Pot features a rich mushroom broth on one side, made by slow-cooking a variety of rare mushrooms to create a deeply flavorful and aromatic soup. On the other side, diners can choose between spicy or clear broth to suit their taste preferences. The pot is filled with an abundant selection of ingredients including various meats, seafood, and vegetables—making it an ideal choice for group dining.
Grass-fed Beef Upper BackGrass-fed beef ribeye is made from the premium upper back portion of grass-fed beef, carefully sliced to maintain its tender texture. It is typically cooked by simple methods such as pan-searing, grilling, or boiling in a hot pot to highlight the rich, savory flavor of the beef itself.
Sour Cabbage Yang-Yang PotSuancai yangyang pot is a hot pot dish featuring sour cabbage as the main ingredient, divided into two sides: one spicy麻汤底 and the other clear or mushroom broth. Main ingredients include sour cabbage, beef slices, tripe, duck blood, bean sprouts, and tofu.
Golden PomfretA popular sea fish with delicate and fresh flesh, commonly steamed or braised with ginger, scallions, and garlic to preserve its natural flavor.
Fresh Cut BeefFresh-cut beef is a dish made primarily from fresh beef, finely sliced to preserve its natural flavor. The preparation is simple, relying mainly on the inherent freshness of the beef, which is quickly stir-fried or grilled with just the right amount of seasoning to highlight its tender and juicy texture.
Fresh Brain TissueFresh brain dish is a culinary specialty primarily made with pig or cow brain. After cleaning and processing, it is cooked in water or broth and seasoned with ingredients such as scallions, ginger, garlic, and cooking wine, resulting in a delicate and tender texture.