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Chongqing Old Stove Hot Pot (Nongda Branch)

火锅 · ⭐ 3.4

Shop D-4, Building D, Suan Village Comprehensive Commercial Plaza, Provincial Highway 7204

Dishes

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  Well Water Bean Sprouts

  A dish made with fresh bean sprouts soaked in well water and lightly stir-fried, offering a crisp texture and mild flavor.
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  Sliced Pork Kidney with Big Knife

  Big 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.
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  Hot Pot Cabbage

  Hot pot贡菜 is a hot pot side dish featuring贡菜 as the main ingredient. After soaking, the贡菜 becomes crisp and is cooked in the hot pot with other ingredients.
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  Spicy and Crisp Beef

  A spicy and refreshing dish made with beef tenderloin marinated in chili, Sichuan pepper, garlic, and ginger, then chilled and served cold for a crisp texture.
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  Crispy Fried Pork Strips

  Crispy pork strips is a traditional dish made primarily from pork. The pork is cut into bite-sized pieces, marinated, then coated with starch and seasonings before being deep-fried in hot oil until golden and crispy. The finished dish has an appealing color and a satisfying texture—crispy on the outside and tender on the inside.
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  Premium Bull Tripe

  Premium beef tripe is selected from the cow's stomach, cleaned, sliced, and briefly blanched in boiling water to retain its crisp texture. Served with garlic paste, cilantro, and chili oil as dipping sauce.
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  Fermented Tofu Skin

  Fried tofu skin is a soy product made by boiling soy milk and collecting the film that forms on the surface. After drying, it's rolled into a bamboo-like shape, hard in texture, and needs soaking before use. Commonly used in stews or stir-fries with meat or vegetables.
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  Duck Blood

  Duck 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.

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