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Yu Tian Chao Chongqing Old Hot Pot (Wanda Branch, North First Road)

火锅 · ⭐ 4.6

Unit 3076B, 3rd Floor, Wanda Plaza, North One Road

Dishes

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  Premium Beef Tenderloin

  Beef slices stir-fried with vegetables, typically seasoned with sauces such as soy sauce, cooking wine, ginger, and garlic, quickly cooked until tender while maintaining a soft texture.
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  Spicy Chili Four-Style Dish

  A Chinese dish featuring spicy chili combined with chicken, beef, shrimp, and vegetables, stir-fried and steamed for a rich, layered flavor.
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  Sichuan Spicy Beef

  A Sichuan-style dish made with beef stir-fried in a spicy and numbing sauce using dried chilies and Sichuan peppercorns, delivering bold, aromatic flavors.
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  Fresh Beef Tripe from the Slaughterhouse

  Fresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
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  Hand-Cut Beef Upper Back

  Hand-cut beef upper neck features tender meat with even fat distribution. Sliced by hand to preserve natural texture, ideal for hot pot or grilling, offering a juicy and tender experience.
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Fresh Tripe

  Fresh tripe made from pig or beef stomach, blanched and seasoned with chili and Sichuan pepper for a spicy, crunchy texture.
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  Brown Sugar Ice Jelly

  Red sugar ice jelly is a dessert made primarily from ice jelly and brown sugar. The preparation is simple: place the ice jelly in a bowl, pour the boiled brown sugar syrup over it, and mix well. The ice jelly has a smooth texture, and when combined with the sweetness of brown sugar, it provides a refreshing and cooling effect.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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  Fresh Duck Blood

  Fresh 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.
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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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