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Chongqing Red Hot Pot (Chenggong Branch)

火锅 · ⭐ 3.8

No. 4166-4168, Xingcheng Road

Dishes

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  Cold Pot Duck Blood

  Cold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
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  Original Tender Beef

  Original tender beef slices are marinated with a bit of salt, soy sauce, and starch, then quickly stir-fried or blanched at high heat to retain tenderness. Main ingredient is beef, with seasonings like葱姜蒜.
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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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  Dehe Lunch Meat

  Dehe Lunch Meat is a seasoned pork product made through curing, mixing, stuffing, and steaming, offering a smooth texture and rich flavor, suitable for direct consumption or cooking.
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  Panda Bamboo Shoot

  Bamboo shoot dish features bamboo shoots as the main ingredient, blanched and stir-fried with wood ear mushrooms and carrots. Seasoned with soy sauce, salt, and sugar to maintain a crisp texture.
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  Red Hot Hot Pot - All Red Broth

  A spicy Sichuan hot pot made with red chili oil, Sichuan peppercorns, and fresh ingredients like beef, tripe, and duck blood, delivering a bold, numbingly hot flavor.
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  Braised Beef

  Braised beef is a dish primarily made with beef, prepared through slow stewing to achieve tender meat and rich broth. The recipe uses high-quality beef combined with various spices and seasonings, then slowly stewed for an extended period to allow the beef to fully absorb the flavorful broth, resulting in a deep and satisfying taste.
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  Mint Beef

  Mint beef is a dish primarily made with fresh mint leaves and tender beef. To prepare it, first slice the tender beef and marinate it, then wash the mint leaves. Next, heat a wok with oil, sauté minced garlic, add the beef slices, and quickly stir-fry until they change color. Finally, add the mint leaves, season with适量 salt and soy sauce, and stir-fry briefly until well combined.
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  Bawang Tripe

  Bàwáng yāohuā is a dish featuring pig kidneys as the main ingredient, typically paired with wood ear mushrooms, green peppers, and red peppers. The kidneys are scored and blanched before being stir-fried with vegetables and seasonings.
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  Bawang Spicy Tripe

  A spicy Sichuan dish made with pork or beef tripe, stir-fried with chili, Sichuan pepper, garlic, and ginger for a numbingly hot flavor.
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  Black Tripe

  Black tripe is made from fresh beef tripe, carefully processed and stir-fried with a specially prepared chili sauce and spices. The preparation method preserves the tender texture of the tripe while allowing the seasonings to fully penetrate, resulting in a dish that is both delicious and rich in flavor.

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