Tang Aihua Principal's Chongqing Old Hot Pot
火锅 · ⭐ 4.4
No. 16, Shannan Road, Hunhewan Subdistrict (approximately 120 meters northeast of the intersection of Shannan Road and Hebei Street)
Dishes
Northeast Black FungusNortheast Black Wood Ear is a traditional Northeast Chinese dish primarily made with black fungus. The preparation is simple: dried wood ear mushrooms are soaked and then stir-fried with scallions, ginger, garlic, and other seasonings, preserving the natural crisp texture of the mushrooms while providing rich nutrition.
Filled Fish DumplingsBaoxin Fish Tofu is a dish made primarily from fish paste and tofu. The fish paste is stuffed into tofu cubes and then steamed or pan-fried. The outer tofu is soft while the inner fish filling is fragrant, offering a rich texture.
Tendon MeatAnglo 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.
Nut Crusted Pork SnackA crispy pork snack made by frying marinated pork coated in batter, then mixed with toasted nuts for a crunchy texture and savory flavor.
Hand-Beaten Fresh Shrimp DumplingsHand-pounded fresh shrimp paste is a dish made primarily from fresh shrimp meat. The shrimp meat is carefully processed to remove shells and veins, then hand-beaten into a smooth paste, preserving the tender texture of the shrimp. During preparation, the shrimp paste is shaped into a slippery form and cooked with clear soup or hot pot base. The shrimp is tender, melts in your mouth, and fills the air with fresh, aromatic flavors.
Four Mixed Cold DishesA Chinese cold dish featuring four different vegetables, such as cucumber, carrot, bean sprouts, and wood ear fungus, tossed in a dressing of soy sauce, vinegar, garlic, and sesame oil for a refreshing taste.
Xinmin Blood SausageXinmin blood sausage is a traditional Northeast Chinese dish made by filling intestines with pig blood, pork, and spices, then steamed to create a smooth, flavorful delicacy.
Premium Crispy TripePremium crispy beef tripe, made from fresh beef tripe that is carefully processed and marinated with a special seasoning. Cooked at high heat quickly to maintain its crisp and tender texture while fully absorbing the flavorful aroma of the marinade, resulting in a unique taste.- Fresh Duck Blood SaladA spicy and refreshing dish made from duck blood, seasoned with chili, garlic, and cilantro, commonly served as a cold appetizer in Sichuan cuisine.
Layered Beef TripeWhite layered tripe is a dish made primarily from fresh beef tripe. During preparation, the tripe is carefully processed, boiled until tender, then sliced thinly to reveal distinct white layers. It is seasoned with simple condiments to preserve its natural flavor.
Grassland LambGrassland lamb is a dish primarily made with fresh lamb meat, typically using lamb from grassland regions such as Inner Mongolia. After marinating, it is either grilled or stewed. During preparation, additional ingredients like onions, carrots, and potatoes may be added to enhance the flavor.
Grass-Fed Prime BeefPremium beef raised on grass, slow-cooked and grilled to perfection for a tender, juicy bite.
High-Calcium LambHigh-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.- Black Tripe StripsA cold dish made from sliced pig's stomach, seasoned with chili oil and herbs for a spicy, refreshing taste.