Boiler Firepot (Military Museum Branch)
火锅 · ⭐ 4.6
No. 14 Beifengwo Road (100 meters north of Hanting Hotel, beside Yangfangdian Police Station)
Dishes
Nine-grid Old Hot PotNine-grid old hot pot is an innovative take on traditional Chongqing hot pot, using a nine-grid divided pot where each section can be seasoned separately. Main ingredients include beef, tripe, duck blood, bean sprouts, potatoes, and luncheon meat, with base seasoning made from beef tallow, broad bean paste, Sichuan peppercorns, and chili.
Seasoning MixXiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
Butcher's Yellow TripeOffal yellow throat is a dish made primarily from pig or beef yellow throat, cleaned and stir-fried with chili, Sichuan pepper, garlic, and ginger. It has a crisp, tender texture with elasticity.
Hand-Cut LambHand-cut lamb is a dish primarily made with fresh lamb meat. The lamb is sliced by hand into thin pieces and can be cooked with various seasonings and vegetables, commonly served in hot pot or barbecue. The meat is tender and offers a rich flavor.
Handmade Duck BloodHandmade duck blood is a dish featuring duck blood as the main ingredient, preserving its delicate texture through手工制作工艺. It's typically stir-fried with葱姜蒜 and chili or simmered in broth for a smooth, tender bite.
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.
Mushroom Soup Yum-Yum PotA dual-flavor hot pot, the Mushroom Soup Yang-Yang Pot features a rich mushroom broth on one side, made by slow-cooking a variety of rare mushrooms to create a deeply flavorful and aromatic soup. On the other side, diners can choose between spicy or clear broth to suit their taste preferences. The pot is filled with an abundant selection of ingredients including various meats, seafood, and vegetables—making it an ideal choice for group dining.
Shrimp pasteShrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
Chongqing ShaofenChongqing Shaofen is a dish made with rice noodles, typically served with beef, bean sprouts, and cilantro, cooked in a special spicy and numbing broth. The rice noodles are blanched, placed in a bowl, topped with sliced beef and broth, then garnished with green onions and chili oil.
Premium Beef TripeGolden Grade Tripe is a dish featuring beef tripe as the main ingredient, quickly blanched in boiling water or涮 in hot pot. Served with garlic slices, cilantro, and chili oil, it offers a crisp and tender texture.
Duck Intestine KingDuck Intestine King is a dish featuring duck intestines as the main ingredient. Fresh duck intestines are cleaned, briefly blanched in boiling water, then stir-fried with chili, garlic, ginger, and other seasonings. Some recipes add doubanjiang or Sichuan peppercorns for extra flavor while keeping the duck intestines crisp and tender.