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Pa Pa Ya Chongqing Hot Pot

火锅 · ⭐ 4.7

No. 6A, Hongjun Ying South Road, Laiguangying Area (opposite Ruipu Building, 600 meters from Exit B1 of Beiyuan Road North Station, Line 5 of Beijing Subway)

Dishes

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  Non-spicy Beef

  Non-spicy beef dish made with beef as the main ingredient, typically using beef shank or brisket, simmered with scallions, ginger, star anise, and other spices until tender and flavorful. No chili or spicy seasonings are added to highlight the natural taste of the beef.
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  8-Second Potato Shreds

  Eight-second shredded potatoes is a dish primarily made with fresh potatoes. After washing, the potatoes are sliced into thin strips and quickly stir-fried in hot oil for about eight seconds, preserving the original flavor and crisp-tender texture of the potato.
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  Layered Tripe

  Qian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
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  Flower-cut Tripe Salad

  A Sichuan-style cold dish made with pork stomach sliced into flowers and dressed with spicy oil, garlic, and chili powder for a crisp, numbingly flavorful bite.
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  Freshly Sliced Lamb Rolls

  Fresh lamb slices are thinly cut from fresh meat, commonly used in hot pot or barbecue. Frozen and sliced for tenderness and quick cooking.
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  Spicy Oil Base

  The spicy oil base is made by stir-frying plant oil with chili, Sichuan pepper, doubanjiang, ginger, garlic, and green onions. Key ingredients include dried chilies, Sichuan pepper, doubanjiang, and various seasonings. The spices are slowly fried in oil to fully blend the flavors into a rich, aromatic red oil broth.
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  Fresh Sliced Beef Rolls

  Fresh beef slices are rolled into cylinders, typically served with vegetables like lettuce and carrots, and can be cooked directly or used in hot pot. Roll the beef slices flat, add seasonings, roll up, secure with bamboo skewers, and cook until done.
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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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  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.
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  Golden Fried Rice with Eggs

  Golden fried rice made with rice and eggs, enhanced with scallions and carrot cubes, stir-fried in a hot pan using cold oil to separate the eggs before mixing with leftover rice for distinct grains and a golden hue.
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  Black Tiger Shrimp Dumplings

  Black tiger shrimp balls are made from fresh black tiger shrimp, which are deveined and washed before being minced into a shrimp paste. A suitable amount of starch and egg white is added and mixed until smooth. During cooking, the shrimp paste is squeezed into boiling water to set its shape, then cooked through and removed. It is served with clear soup or seasonings, offering a鲜嫩口感 and rich shrimp flavor.

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