Chongqing Yu Jing Xiang Old Hot Pot (Harbin Ding'an Street Branch)
火锅 · ⭐ 4.4
Single-story building inside Courtyard No. 43 Anding Street
Dishes
4-pound Red Soup PotA 4-pound red soup pot made with a rich broth of beef and pork bones, simmered with beef, pork, and beef brisket. The broth is red and vibrant, delivering a bold, spicy, and savory flavor.
Dry Gongcai Without SoakingA dish made from dried Gongcai that is not soaked, simply rinsed and stir-fried with garlic and chili for a fresh, savory flavor.
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Hot Pot SeasoningHot pot seasoning is a compound condiment made from various spices, seasonings, and辅料, primarily including Sichuan pepper, chili, star anise, cassia bark, ginger, scallions, garlic, and doubanjiang, processed by stir-frying, grinding, or boiling to enhance hot pot broth flavor.
Red Soup BaseA spicy red soup base made with beef tallow, doubanjiang, chili, and aromatic spices, ideal for hot pot dishes.
Old Meat SliceA classic Chinese home-style dish made with pork tenderloin slices, deep-fried and stir-fried with vegetables like bell peppers and onions for a crispy exterior and tender interior.
Chongqing Lettuce StripsA Sichuan-style vegetable dish made by stir-frying sliced fresh lettuce with chili and garlic, known for its crisp texture and spicy flavor.
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.