Han Niang Niang Chongqing Hot Pot (Luohu Black Gold Store)
火锅 · ⭐ 4.6
No. 1017 Dongmen South Road, Jianan Community, Nanhu Subdistrict, Xiangxi Wenzhen Commercial Building, Unit 102
Dishes
Ice Heart Glutinous Rice BallsA sweet dessert made of glutinous rice balls with a soft, icy center, often coated in sugar or honey for a delicate flavor.
Xiao Jun GanXiao Jun Gan is a traditional dish made primarily from chicken gizzards or duck gizzards, carefully marinated and threaded onto bamboo skewers. It is cooked by grilling or frying until the outside turns golden and crispy while the inside remains tender and juicy. Finally, it can be sprinkled with seasonings to enhance its aroma.
Hand-Beaten Century Egg and Pork MeatballsMade from fresh pork and century egg, hand-pounded into tender, elastic meatballs. The exterior is slightly crispy while the inside remains juicy and flavorful, with a distinctive aroma and savory taste from the century egg.
Hand-Beaten Cilantro Beef MeatballsFresh beef is hand-pounded into paste and mixed with chopped cilantro to form tender, flavorful meatballs.
Nine-Grid Hot PotA spicy Sichuan-style hot pot served in a nine-grid pot, offering multiple flavors like麻辣 (spicy), mushroom soup, and tomato broth, with assorted meats and vegetables cooked together.
Pork Neck MeatPork neck meat is made from the pork neck area, marinated and then grilled or pan-fried until golden brown. It has a fresh and tender taste with firm texture.- Freshly Picked Button Mushroom Shrimp DumplingsFreshly picked button mushrooms mixed with shrimp paste, shaped into dumplings and steamed to preserve natural flavor and texture.
Crispy Fried PorkCrispy 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.- Pineapple Shrimp BallsA fusion dish featuring fresh shrimp balls paired with sweet pineapple chunks, steamed or lightly stir-fried for a tender, fruity flavor.
Chongqing Crispy Air-Freighted TripeFresh Chongqing tripe air-shipped for rapid delivery, maintaining crisp texture. Blanched and chilled, then tossed with sesame oil, minced garlic, chili oil, and other seasonings to highlight its natural crunch.
Snowflake Wagyu BeefSnowflake beef is made from high-quality beef, carefully sliced to maintain a tender and juicy texture. When cooked with a specially prepared sauce and simply pan-seared, it offers a delicate texture and rich flavor.
Horsehead Shrimp SlurryA dish made from fresh shrimp and water chestnuts, blended into a smooth paste and steamed to create a tender, crisp texture.
Fresh-cut Wagyu StripFreshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.
Cod RoseCod rose flower is made from cod meat, marinated, sliced thin, rolled into a rose shape, then steamed or pan-fried. The dish is beautifully shaped with delicate, tender fish meat.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.
Spicy Frog Legs Hot PotSpicy frog leg pot is made with fresh frog legs as the main ingredient, combined with various spices and chili peppers. First, the frog legs are cleaned thoroughly, then stir-fried with a specially prepared spicy and numbing seasoning. Finally, they are simmered in rich broth to fully absorb the essence of the spicy and numbing sauce.