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Mo Jie Old Chongqing Hot Pot · By the Street Night Market (青年路店)

火锅 · ⭐ 4.7

No. 2, Qingnian Road West Li, Building 9, 1st Floor (next to Gome First City Jingkeshe Supermarket)

Dishes

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  Fresh Live Earth Eel

  Made with fresh local eel, cleaned and gutted, typically cooked by steaming, braising, or stir-frying. Seasoned with ginger, scallions, garlic, and optionally doubanjiang or soy sauce to keep the flesh tender.
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  Freshly Squeezed Bayberry Juice

  Freshly squeezed bayberry juice made from fresh bayberries, cleaned and pitted before being directly juiced without any additives or seasonings, preserving the natural flavor and nutrients.
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  Grassland Beef

  Grassland beef is a dish featuring fresh beef slices, typically cooked with onions, green peppers, and garlic. The beef is marinated in soy sauce, cooking wine, and starch before stir-frying with vegetables to keep it tender and the veggies crisp.
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  Fresh Mongolian Tripe

  Fresh Mongolian tripe is a dish primarily made with fresh beef tripe, which is cleaned and then cooked by blanching or quick stir-frying to maintain its crisp and tender texture. It is typically seasoned with葱姜蒜 (scallions, ginger, garlic) and chili for aroma, and some recipes may include fermented broad bean paste or Sichuan peppercorns for added flavor.
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  Tofu pudding

  Tofu pudding is a soft bean product made from soybeans, processed by soaking, grinding, filtering, boiling, and adding a coagulant like gypsum or brine. It has a white or slightly yellow color, delicate texture, and a refreshing taste.
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  Chongqing Traditional Spicy Beef Tallow Base

  Chongqing traditional beef tallow broth is made by stir-frying beef tallow with doubanjiang, chili, Sichuan pepper, ginger, garlic, scallion, star anise, and cassia bark. Main ingredients include beef tallow, dried chilies, Sichuan pepper, doubanjiang, and various seasonings, slowly simmered to blend flavors into a rich, numbingly spicy taste.
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  Cilantro Beef

  Cilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
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  Fresh Wagyu Tenderloin

  Fresh wagyu beef from the back muscle, sliced and quickly blanched or涮ed, offers tender texture and smooth taste, preserving the original flavor of beef.
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  Fresh Duck Intestines

  Fresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
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  Fresh Yellow Gullet

  Fresh yellow throat is a dish primarily made with pig or beef yellow throat as the main ingredient. After washing, the yellow throat is sliced and quickly blanched in boiling water until just cooked through, then stir-fried with seasonings such as scallions, ginger, garlic, and chili. It has a crisp and tender texture with a resilient bite.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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