Gao Ji Chongqing Old Hot Pot
火锅 · ⭐ 4.7
150 meters north of the intersection of Huaihai Street and Xinian Street
Dishes
Glacier Goose IntestinesGlacier goose intestine is a dish featuring fresh goose intestines, quickly blanched or stir-fried to retain crispness. Typically cooked with garlic, chili, and scallions to highlight the tenderness of the intestine and the aroma of seasonings.
Chilled Crisp TripeA classic Sichuan cold dish made with fresh beef tripe quickly blanched and chilled for a crisp texture, then tossed with garlic, cilantro, chili oil, and seasonings.
Signature Big Knife Kidney SlicesA Sichuan dish featuring sliced pork kidneys, thinly cut and stir-fried with chili and Sichuan peppercorns for a spicy, numbing flavor.
Signature Fresh Frog LegsFresh frog legs, skillfully prepared and stir-fried with garlic, chili, and fermented bean paste, offering a tender and spicy flavor.
Spicy Soup BaseSpicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
Chongqing-style Sliding MeatA Sichuan dish featuring tender pork slices stir-fried with vegetables and spicy seasonings, known for its bold, numbing heat and rich flavor.
Crispy Beef Tripe with Spicy SauceA spicy Sichuan dish featuring quick-cooked beef tripe tossed in a flavorful chili oil and spice blend, known for its crisp texture and bold taste.
Gao's Fresh TripeFresh beef tripe marinated and quickly blanched, served with spicy chili oil for a crisp, numbing flavor.
Fresh-cut Wagyu StripFreshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
Duck BloodDuck 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.