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Yu Jia Maodai Chongqing Hot Pot (Leiliu Branch)

火锅 · ⭐ 3.6

No. 188, Jianshe West Road

Dishes

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  Sichuan Handmade Tofu Skin

  Sichuan handmade tofu skin is made from yellow beans, processed through soaking, grinding, boiling, coagulation, pressing, and then marinated or stir-fried. It has a firm texture, savory aroma, and a distinct bean scent with a rich sauce flavor, commonly served as a snack in Sichuan cuisine.
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  Crispy Pork Slices

  A traditional Chinese dish made with pork belly, marinated and deep-fried until crispy, offering a savory and satisfying texture.
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  Fresh Beef Tripe from the Butcher

  A classic Sichuan dish made with fresh beef tripe, quickly blanched and tossed in a spicy dipping sauce for a crisp, flavorful bite.
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  Palm-sized Pork Liver

  A Chinese dish made with pork liver cut into palm-sized pieces, stir-fried quickly after marinating for a tender and savory taste.
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  Handcrafted Tender Meat Slices

  Hand-cut tender pork slices made from pork tenderloin, marinated with starch and egg white, then quickly stir-fried or blanched. Main ingredients include pork, scallions, ginger, garlic, and seasonings.
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  Imperial Goose Intestine

  A Sichuan dish made with fresh goose intestines stir-fried with garlic, chili, and Sichuan peppercorns, offering a crisp texture and spicy flavor.
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  American Ribeye Steak

  American beef is a dish primarily made with beef, using imported American beef slices, typically marinated and then pan-fried, stir-fried, or boiled. Common seasonings include scallions, ginger, and garlic, with some recipes adding vegetables like onions and green peppers.
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  Chongqing Tofu Skin Roll

  A specialty snack made by wrapping meat in fried tofu skin, known for its crispy exterior and savory filling, often served with chili oil and garlic paste.

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