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Lao Guagua Chongqing Hot Pot

火锅 · ⭐ 3.7

140 meters northwest of the intersection of Xingfu Road and Tianjiahu Road

Dishes

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  8-Second Potato Shreds

  Eight-second shredded potatoes is a dish primarily made with fresh potatoes. After washing, the potatoes are sliced into thin strips and quickly stir-fried in hot oil for about eight seconds, preserving the original flavor and crisp-tender texture of the potato.
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  Braised Tofu in Spiced Sauce

  Braised tofu is a traditional dish whose main ingredient is tofu. The preparation involves cutting the tofu into pieces and soaking it in a brine made from various spices and seasonings. After a period of marinating, the tofu fully absorbs the flavor of the brine.
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  Sliced Beef with Green and Red Peppers

  Double Pepper Beef is a dish made primarily with beef, paired with green and red peppers. The beef is sliced and marinated with seasonings, then stir-fried together with sliced green and red peppers to retain the freshness and texture of the ingredients.
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  Sichuan Wide Rice Noodles

  Sichuan wide rice noodles are made from sweet potato or potato starch noodles, typically mixed with chili oil, Sichuan peppercorns, garlic, green onions, soy sauce, and vinegar. Sometimes served with bean sprouts, cucumber strips, and peanuts, or cooked in broth.
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  Premium Beef Tenderloin

  Shangpin Beef is a dish featuring premium beef slices, typically stir-fried with onions, green peppers, and garlic, then simmered in a seasoned sauce. The beef is tender and absorbs the rich flavors.
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  Bameng Lamb

  Bameng lamb is made from fresh lamb cooked with special spices, resulting in tender meat and rich flavor.
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  Lao Guagua Red Oil Pot

  Lao Guagua Red Oil Pot is a Sichuan dish made with fresh fish, vegetables, and seasonings, stir-fried with red oil. It is characterized by its spicy and rich flavor.
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  Li Chuanfang's Black Bean Curd

  Li Chuanfang's black bean curd is a soy product made primarily from black beans, processed by soaking, grinding, filtering, boiling, and adding a coagulant. It has a white or slightly yellow color, smooth texture, and refreshing taste, commonly served as a cold dish or side菜.
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  Chao Shan Beef Meatballs

  Chao Shan beef balls are made primarily from fresh yellow beef, hand-pounded to create firm and elastic meatballs. They are typically cooked in clear soup or bone broth until boiled.
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  Snowflake Upper Brain

  Snowflake Upper Brain is a dish made primarily from beef upper brain meat, marinated with a secret sauce and spices, then quickly stir-fried at high temperature. The beef upper brain meat has a snowflake-like texture, with tender and juicy flesh. After careful cooking, it presents an appealing color and aroma.
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  Flavorful Mushroom Soup Pot

  Flavorful mushroom soup pot made with fresh mushrooms like shiitake, enoki, and king oyster, paired with chicken or pork slices, simmered in water or broth. Minimal seasoning highlights the natural umami of mushrooms and rich broth.
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  Fresh Cut Beef

  Fresh-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.

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