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Yijiangge · Chongqing Hotpot (Pingdi Store)

火锅 · ⭐ 3.8

Pingdi Community

Dishes

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  Big Knife Beef Liver

  A Chinese dish made with beef liver sliced thickly and stir-fried quickly with vegetables, known for its tender texture and rich flavor.
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  Handcrafted Delicate Shrimp Mousse

  Handcrafted delicate shrimp mousse made from fresh shrimp meat, finely chopped by hand after removing shells and veins, mixed with salt, starch, and egg white to form a smooth paste. Tender and elastic in texture with rich seafood flavor, suitable for boiling or steaming.
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  Fresh Hand-Beaten Beef Balls

  Fresh hand-beaten beef balls made from high-quality beef, with a firm and tender texture, ideal for hot pot, soups, or stir-fries.
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  Fangzhu Bamboo Shoots Yang-Yin Hot Pot

  Fangzhu bamboo shoots yang-yin hot pot is primarily made with fangzhu bamboo shoots, paired with various vegetables and meats, cooked in a dual-flavor broth (clear and spicy). The clear broth highlights the natural flavor of ingredients, while the spicy broth combines Sichuan pepper and chili for rich aroma. Ingredients are slowly simmered in the pot, preserving their original taste and offering a fresh, tender, and crisp texture.
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  Beef Tripe and Goose Intestine Platter

  A classic Sichuan cold dish featuring fresh beef tripe and goose intestine, quickly blanched and sliced, then tossed in a spicy chili sauce for a crisp, numbingly delicious bite.
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  Deep Mountain Bamboo Shoots

  Fresh mountain-grown bamboo shoots stir-fried with smoked meat and garlic, offering a crisp and fragrant taste.
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  Freshly Sliced Sirloin Beef

  Freshly sliced sirloin beef from the tenderloin, known for its delicate texture and rich flavor, ideal for hot pot or quick stir-frying.
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  Freshly Sliced Snowy Beef

  Freshly sliced beef tenderloin, blanched briefly to retain tenderness and flavor, served with a signature sauce or clear broth.
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  Fish Hot Pot with Pig Intestines

  Fatty intestine fish hot pot features fresh fish slices and pork intestines, paired with bean sprouts, rice noodles, and cabbage. The base is made from beef tallow, broad bean paste, chili, and Sichuan peppercorns, then boiled to serve.

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