Jiu Li Xiang Chongqing Old Hot Pot (Anji Qingpingguo Branch)
火锅 · ⭐ 4.1
No. 47 Anji Avenue (310 meters on foot from Exit D of Sulu Metro Station)
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Dishes
Braised Duck BloodA dish made by slow-cooking duck blood with spices and seasonings, resulting in a tender and fragrant texture, often served as a cold appetizer or side dish.
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.
Local Duck IntestinesFresh local duck intestines are cleaned, blanched, and stir-fried with chili, ginger, and garlic for a spicy, aromatic dish.
Clear Oil TripeA classic Sichuan dish made with fresh beef tripe stir-fried in clear oil, offering a crisp texture and spicy flavor.
Tomato Spicy Yang-Yang Hot PotTomato spicy鸳鸯 pot features two broth types: sweet-sour tomato and Sichuan-style spicy. Main ingredients include tomatoes, beef tallow, doubanjiang, Sichuan peppercorns, and chili, paired with beef, tripe, and vegetables, cooked separately in each pot.
Mushroom Spicy鸳鸯 PotA spicy and savory hot pot featuring two broth types: one is a mushroom soup made from dried mushrooms like shiitake and boletus, the other is a numbing-spicy broth with Sichuan peppercorns, chili, and doubanjiang. Serve with beef, tripe, vegetables, and tofu for separate cooking zones.
Bone Soup Spicy Double-Flavor Hot PotA hot pot featuring a bone broth base and a spicy red oil base, served with meats and vegetables for a bold, shared dining experience.