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Jiu Ji · Chongqing Wuyu Flower Hot Pot

自助餐 · ⭐ 4.5

Nos. 113–115 Xingye Street, Youyi Road

Dishes

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  Wu Fish Soup

  A nourishing soup made from fresh black fish, simmered with ginger and scallions to create a creamy, savory broth.
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  Wu Fish Flowers

  A dish made from black fish (wuchang fish) sliced into flower patterns, quickly blanched or stir-fried for a tender texture, often served with ginger and scallions.
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  Chilled Watermelon

  Cold watermelon is a chilled dish made primarily from watermelon. Cut fresh watermelon into pieces or balls, then chill in the refrigerator before serving. Simple to prepare without heating, relying on low temperature to enhance flavor.
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  Double Skin Milk Custard

  A classic Cantonese dessert made with eggs and fresh milk, steamed twice to form two layers of skin, resulting in a silky smooth and sweet texture.
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  Signature Spicy and Aromatic Hot Pot Base

  A rich, spicy broth made with beef tallow, fermented broad bean paste, Sichuan peppercorns, chili, and herbs, ideal for hot pot cooking.
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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  Brown Sugar Glutinous Rice Cake

  Red 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.
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  Classic Sour Cabbage Hot Pot Base

  A traditional hot pot base made with sour cabbage, pork belly, tofu, and noodles, simmered slowly for rich flavor.
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  Frog Legs

  Eel frog is a dish featuring bullfrog as the main ingredient, typically sliced after skinning and stir-fried with chili, Sichuan pepper, doubanjiang, garlic, ginger, and green onion for aroma, then stewed until flavorful. Some versions include bean sprouts or lettuce as accompaniments.
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  Old Ice Pop Plum Soup

  A traditional Chinese cold drink made from plums, hawthorn, and licorice, boiled and chilled for a refreshing, tangy taste perfect for summer.
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  Sweet Rice Balls in Fermented Rice Wine

  A traditional Chinese dessert made with glutinous rice balls served in fermented rice wine and ice, offering a sweet, soft, and refreshing taste.
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  Fish and Frog All-You-Can-Eat Buffet

  A buffet featuring fresh fish and frogs, seasoned with spicy Sichuan flavors, served in unlimited portions.

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