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Ma Sanpo Chongqing Old Hot Pot (Jiangbei New Area Weiganghui Store)

火锅 · ⭐ 4.0

Yanchuang Park · Shared Space, Jiangbei New Area

Dishes

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  Beef Upper Rib

  Onglade beef is a dish primarily made with high-quality beef from the top of the cow's neck. The 'onglade' cut is located at the rear of the cow's shoulder and neck, on both sides of the spine, featuring an even balance of fat and lean meat, resulting in tender and juicy texture. During preparation, the onglade beef is sliced thinly, marinated with specially prepared seasonings, and then quickly stir-fried or cooked in hot pot until fully done, delivering a fresh and tender taste.
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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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  Handcrafted Fresh-cut Wagyu Sirloin

  Hand-cut wagyu beef from the tenderloin, quickly cooked to preserve its tender texture. Main ingredient: fresh beef. Preparation includes slicing, marinating, and high-heat stir-frying or quick boiling.
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  Tulensu Duck Blood

  Tulensu duck blood is an innovative dish featuring fresh duck blood as the main ingredient, cooked with Tulensu milk. During preparation, duck blood is mixed with milk and steamed to allow them to blend thoroughly, resulting in a unique texture and flavor.
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  Sichuan Pepper Chicken Soup Hot Pot

  A spicy hot pot featuring chicken broth infused with Sichuan peppercorns, served in a dual-bowl setup with one side spicy and the other mild for balanced flavors.
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  Tender Duck Intestines

  Fresh duck intestine is a dish featuring duck intestine as the main ingredient, quickly blanched or stir-fried to maintain its crisp texture. Seasoned with garlic, chili, scallion, and ginger, and optionally enhanced with vegetables like green pepper or onion.

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