Chongqing Seventeenth Gate Fresh Vegetable Hot Pot (Longquan Yi Branch)
火锅 · ⭐ 3.6
No. 135–139 Changbai Road
Dishes
Dongshuimen Premium TripeFresh beef tripe marinated in secret spices and quickly blanched, served with a special garlic oil dipping sauce for a unique flavor.
Premium Layered TripePremium layered tripe made from carefully sliced beef tripe, slow-cooked in a secret spice broth and stir-fried with chili and Sichuan pepper for a bold, numbingly spicy flavor.
Premium Freshly Sliced BeefFreshly sliced premium beef, tender and flavorful, lightly seasoned and quickly cooked to preserve its natural taste.
Premium Raw Duck IntestineFresh duck intestines hand-cleaned and served chilled with a spicy sauce, a signature Sichuan cold dish known for its crisp texture and bold flavor.
Freshly Sliced KidneyA dish made from freshly sliced pork or beef kidneys, quickly blanched or stir-fried for a tender and crisp texture, seasoned with aromatics like ginger, garlic, and scallions.
Freshly Sliced Ling Cod FilletsFreshly sliced ling cod fillets are quickly blanched or lightly pan-seared to preserve their tender texture, served with simple seasoning or accompaniments.
Spicy Soup BaseSpicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Fresh Goose Liver SlicesA Sichuan dish made with fresh goose liver slices stir-fried quickly, known for its tender texture and spicy aroma.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.