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Cheng Hongji Old Hot Pot (Songshan Road Branch)

火锅 · ⭐ 4.8

No. 99-13 Songshan Road

Dishes

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  Inner Mongolia Steamed Lamb Ribs Roll

  Fresh lamb ribs are wrapped in a special batter and steamed to create a soft, tender dish with a subtle wheat aroma and natural lamb fragrance.
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  Tendon Meat

  Anglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
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  Chenghongji White Thousand Layers

  Chenghongji White Thousand Layers is a specialty dish made by layering pork, tofu skin, and vegetables, then steamed to create a rich, layered flavor.
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  Chenghongji Pig Intestine

  A Sichuan-style dish made with pork intestines, slow-cooked with chili, Sichuan pepper, and fermented bean paste for a rich, spicy flavor.
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  Chenghongji Fresh Duck Intestine

  A Sichuan-style dish made with fresh duck intestines quickly blanched and tossed in a spicy sauce, offering a crisp texture and bold numbing-spicy flavor.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Corn

  Corn is a common ingredient that can be cooked in various ways, such as boiling, grilling, or stir-frying. When boiled, keeping the husks intact imparts a subtle fragrance to the corn. Grilled corn develops a slightly charred surface, offering a unique smoky flavor. Stir-fried corn is often paired with pine nuts and carrots, creating a colorful dish with rich textures and flavors.
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  Beef Chest

  Chuck refers to the breast area of pork or beef, typically blanched and then stewed or braised with soy sauce, cooking wine, ginger slices, and other seasonings until tender and flavorful. It can be cooked with vegetables or served as a standalone dish.
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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 Cut Beef

  Fresh-cut beef is a dish made primarily from fresh beef, finely sliced to preserve its natural flavor. The preparation is simple, relying mainly on the inherent freshness of the beef, which is quickly stir-fried or grilled with just the right amount of seasoning to highlight its tender and juicy texture.

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