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Yu Hot Pot · Authentic Chongqing Old Hot Pot (Mingguang Road Store)

火锅 · ⭐ 4.5

Huishang Community No. 2 Gate, Mingguang Road

Dishes

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  Sliced Beef with Green and Red Peppers

  Double Pepper Beef is a dish made primarily with beef, paired with green and red peppers. The beef is sliced and marinated with seasonings, then stir-fried together with sliced green and red peppers to retain the freshness and texture of the ingredients.
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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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  Dried Gongcai

  Dry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
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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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  Braised Chicken Feet

  Braised chicken feet is a dish primarily made with chicken feet, which are first blanched and then slowly stewed or steamed with seasonings until tender and flavorful. Common spices such as star anise, cassia bark, and bay leaves are used for seasoning, and some recipes include soy sauce and rock sugar to enhance color and taste.
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  Beef Roll

  Beef roll is a dish made primarily from thinly sliced fatty beef. During preparation, the beef slices are rolled into cylindrical shapes and typically cooked together with vegetables or noodles. The cooking methods vary—such as boiling, steaming, grilling, or stir-frying—which results in different textures and flavors.
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  Homemade Braised Beef

  Homemade braised beef using beef shank, slowly cooked in a rich sauce until tender and flavorful.
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  Homemade Braised Intestines

  A traditional Chinese dish made by slow-cooking pig intestines with spices and seasonings, resulting in a rich, savory flavor and tender texture.
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  Sour Soup Yinyang Pot

  Yangzi River hot pot features two broths: one sour broth made from tomatoes, white vinegar, and pickled chili, and the other clear or spicy broth. It includes beef, lamb, seafood, tofu, and vegetables, cooked and enjoyed together.
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  Chongqing Spicy Beef Tallow Hot Pot

  Chongqing spicy beef broth uses beef tallow as the base, stir-fried with fermented broad bean paste, chili, Sichuan pepper, ginger, garlic, and green onion, then boiled with stock or water for dipping beef, tripe, and beef gullet, delivering a rich numbing-spicy flavor.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
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  Spicy Beef

  Spicy 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.

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