Mi Chongshan Lao Hot Pot (Liudao Kou Branch)
火锅 · ⭐ 4.8
No. 105, 1st Floor, Building 1, Yard No. 9 Yi, Xueyuan Road
Dishes
TenderTender refers to a cooking state where ingredients are heated briefly to maintain a soft and delicate texture. It is commonly found in dishes made from meat, seafood, or vegetables, such as tender tofu, tender chicken slices, or tender beef. These dishes are typically prepared using quick stir-frying, steaming, or blanching methods to preserve the ingredients' moisture and tender consistency.
嫩 牛 肉嫩牛肉是一道经典的中式菜肴，主要选用优质牛里脊肉或牛柳，切成薄片或细条。通常用生抽、料酒、淀粉和蛋清腌制以锁住水分，再快速滑炒或爆炒而成。成菜肉质鲜嫩多汁，口感滑爽，带有浓郁的酱香和咸鲜味，常搭配青红椒、洋葱或芹菜等蔬菜，色泽诱人，香气扑鼻。
Crispy Pork Slices from Mountain CityShancheng酥肉 is made primarily from pork belly, which is marinated and then fried until golden and crispy. The preparation process includes slicing the pork belly, marinating it with a special seasoning, and finally frying it in hot oil until crispy.
Dried GongcaiDry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
Handmade Luncheon MeatHandmade luncheon meat is primarily made from pork, starch, eggs, and seasonings. The ingredients are mixed and stuffed into sausage casings, then steamed or heated to set the shape. The finished product is cylindrical, with a fine texture and soft, tender taste.
Oil DipSichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
BeefA dish primarily made with beef, cut into pieces or slices and prepared using methods such as stir-frying, stewing, boiling, or grilling. Common preparations include braised beef, clear-stewed beef, cumin beef, and beef stir-fried with green peppers.
Air-Freighted Crispy TripeAir-freighted crispy beef tripe is a dish primarily made with fresh beef tripe. It uses high-quality tripe that has been quickly frozen and transported, then soaked in clean water before being sliced. The slices are briefly blanched in boiling water until they curl and change color, preserving their crisp texture. It is typically mixed with garlic slices, cilantro, chili oil, and other seasonings, or served as a hot pot ingredient.
MeatA dish primarily made with pork, beef, or mutton, cut into pieces and marinated before being cooked through stir-frying, stewing, boiling, or roasting. Common cooking methods include braising in brown sauce, clear stewing, braising in sauce, and dry pot cooking, seasoned with ingredients such as scallions, ginger, garlic, soy sauce, and cooking wine.
Egg-fried glutinous rice cakeEgg-fried glutinous rice cake is a traditional delicacy made primarily from glutinous rice cakes and eggs. The preparation involves slicing the glutinous rice cakes, coating them in egg mixture, and frying until golden brown, resulting in a crispy exterior and soft interior.
BloodBlood products typically refer to animal blood, such as pig blood, duck blood, or chicken blood, which is cleaned and then cooked by boiling or stir-frying. A common method involves pouring the blood into a container and heating it until it凝固s, then cutting it into pieces for further cooking. It can be stewed or quickly stir-fried together with vegetables, seasonings, and sauce.
Chongqing Old Ice JellyChongqing old ice pudding is a cold sweet dessert made from ice plant seeds or ice plant grass. Main ingredients include ice pudding, brown sugar syrup, crushed peanuts, raisins, and hawthorn slices. To prepare it, the ice plant seeds are soaked and filtered to extract juice, which is then mixed with an appropriate amount of lime water to solidify into a gel-like consistency. After adding seasonings and toppings and mixing well, it is chilled before serving.
FreshMade with fresh ingredients, typically seafood, vegetables, or meat, prepared by steaming, blanching, or quick stir-frying to preserve the natural flavors of the ingredients.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.
DuckDuck meat is the main ingredient, marinated and then roasted or stewed. Common preparations include roast duck, braised duck, and duck soup. Seasonings such as scallions, ginger, and cooking wine may be added during preparation.
Yin-Yang Hot PotA double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.
Longyan WaterLongyan water is a beverage made primarily from longan flesh, cooked with清水 (clear water). To prepare it, wash the longan flesh, place it in a pot, add an appropriate amount of water, bring to a boil, then simmer over low heat for a while to allow the aroma and nutrients of the longan to infuse into the water. Finally, filter out the residue before drinking.