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Nà Jiě Old Hot Pot

火锅 · ⭐ 4.8

No. 124 Baita Street

Dishes

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  Three-Second Seaweed

  Three-Second Seaweed is a cold dish made primarily with seaweed, carrot, and cucumber. The seaweed is blanched and quickly cooled, then mixed with seasonings. It has a fresh and slightly salty taste.
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  Inner Mongolia Beef Slices

  A dish featuring tender beef slices from Inner Mongolia, stir-fried with vegetables and a secret sauce, known for its rich flavor and quick preparation.
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  Shredded Duck Blood Stir-fry

  A dish made by stir-frying shredded duck blood with vegetables like wood ear mushrooms and carrots, resulting in a tender and flavorful texture.
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  Handmade Egg Noodles

  Handmade egg noodles made from fresh eggs and flour, with a chewy texture, often served in broth or stir-fried with sauce.
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  Mom's Tender Pork Slices

  A classic Sichuan dish featuring tender pork slices stir-fried with vegetables, known for its soft texture and savory flavor.
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  Shrimp and Pork Slab Platter

  A dish featuring shrimp paste and pork filling, steamed to perfection for a delicate, flavorful experience.
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  Chongqing Tangyuan

  A traditional sweet dessert made from glutinous rice flour, filled with sesame or red bean paste, and served in a syrup of brown sugar.
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  Chongqing Crispy Pork Strips

  Chongqing crispy pork slices are a traditional delicacy made primarily from pork belly, marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, marinated with cooking wine, soy sauce, and other seasonings to infuse flavor, then coated in starch or flour before being fried in hot oil until crispy on the outside and tender on the inside.
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  Wild Vegetable Glutinous Rice Dumplings

  Wild vegetable glutinous rice cakes are a traditional snack made primarily from fresh wild vegetables and glutinous rice. The preparation involves steaming the glutinous rice until cooked, then mashing it into a paste, mixing it with finely chopped wild vegetables, and shaping it into small round cakes. Finally, the wild vegetable glutinous rice cakes are pan-fried until golden brown on both sides.
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  High Soup Yin-Yang Hot Pot

  A hot pot featuring two broth bases—clear soup and spicy麻辣—served with assorted meats and vegetables for a flavorful, shared dining experience.
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  High-Calcium Lamb

  High-Calcium Lamb is a dish primarily made with fresh lamb. It typically uses bone-in lamb pieces, cooked with calcium-rich ingredients such as tofu, black fungus, or leafy greens. The cooking method is usually stewing or braising, resulting in tender lamb and a broth infused with calcium. The dish emphasizes natural flavors, with a rich broth and tender, non-gamey lamb.

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