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Hot Times (Chongqing Hot Pot Store)

火锅 · ⭐ 4.2

Ground-Floor Commercial Unit No. 5, Shangjing Runyuan, Zhouliang Subdistrict

Dishes

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  Sliced Pork Kidney with Big Knife

  Big Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
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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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  巴渝嫩牛肉

  巴渝嫩牛肉是一道以新鲜牛肉为主料，配以葱、姜、蒜等辅料制成的菜肴。牛肉切片后用调料腌制，再经快速翻炒或滑油处理，保持肉质嫩滑。常见做法包括干煸、爆炒或与蔬菜搭配烹饪。
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  Hand-Cut Wagyu Sirloin Beef

  Hand-cut Onglue beef is made from the tenderloin cut taken from the cow's back. After being hand-sliced, it is quickly cooked to preserve its tender texture and original flavor.
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  滚烫至尊雪花

  滚烫至尊雪花是一道以新鲜雪花牛肉为主料，搭配洋葱、青椒等蔬菜制成的热炒菜品。牛肉切片后用调料腌制，与配菜一同快速翻炒，保持肉质嫩滑和食材鲜香。
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  Australian Wagyu Beef

  Australian wagyu beef uses premium imported beef tenderloin, with fine texture and even fat distribution like snowflakes. Typically sliced and quickly pan-seared or涮煮 to preserve its natural flavor.
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  火锅小酥肉

  火锅小酥肉是一道以猪肉为主要食材的菜品，将猪里脊肉切条后裹上淀粉和鸡蛋液，放入油锅中炸至金黄酥脆。食用时可直接作为小吃，也可加入火锅中煮食，使肉质更加鲜嫩，吸收汤底风味。
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  重庆巴掌毛肚

  重庆巴掌毛肚是一道以牛百叶为主要食材的川味菜品，选用新鲜牛百叶切片后，经快速焯水处理，搭配辣椒、花椒、蒜片、姜片等调料炒制而成，口感脆嫩爽口。
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  High-Calcium Lamb

  High-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.
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  Black fish slices

  Black fish slices are a dish made primarily from black fish. After removing the bones and slicing, the fish is marinated with wine, salt, and other seasonings, then quickly cooked by sliding in oil or boiling. The finished slices are tender and delicate, often served with vegetables or sauces.

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