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Xifu Old Hot Pot (Jingkang Branch)

火锅 · ⭐ 4.3

No. 111, Jingkang Road

Dishes

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  Egg Fried Rice with 8 Eggs

  A classic home-style dish made by stir-frying 8 eggs with rice, seasoned with salt and scallions for a rich, fluffy texture.
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  Homestyle Small Potatoes

  A simple and flavorful dish made with small potatoes, stir-fried with vegetables like green peppers and garlic for a rustic taste.
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  Farmhouse Sliding Meat

  A home-style dish made with pork and vegetables, stir-fried until tender and coated in a light sauce.
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  Cold Pot Duck Blood

  Cold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
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  Authentic Chongqing Hot Pot

  Authentic Chongqing hot pot features a spicy broth made from beef tallow and aromatic spices, served with fresh ingredients like tripe, duck gizzard, and intestine for a bold, numbing flavor.
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  Handcrafted Tender Meat Slices

  Hand-cut tender pork slices made from pork tenderloin, marinated with starch and egg white, then quickly stir-fried or blanched. Main ingredients include pork, scallions, ginger, garlic, and seasonings.
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  手打鲜肉丸

  手打鲜肉丸是一道以新鲜猪肉为主要食材，通过手工捶打使肉质细腻，加入适量淀粉、葱姜水、盐和调味料搅拌均匀后制成丸子，再经煮熟或油炸而成的菜肴。
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  Hand-Pressed Black Tiger Shrimp Balls

  Handcrafted black tiger shrimp balls are made from fresh black tiger shrimp. The shrimp are manually peeled and their meat finely chopped, then mixed with an appropriate amount of starch and egg white. Through repeated stirring and pounding, the shrimp meat becomes smooth and tender. For cooking, the shrimp mixture is shaped into small balls and blanched in hot water until cooked through, ready to be enjoyed with various soup bases or seasonings.
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  Sand Onion and Beef Stir-fry

  A Chinese dish featuring fresh sand onion and tender beef, stir-fried quickly for a savory and aromatic flavor.
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  Freshly Cut Tongnan Native Eel

  Freshly cut Tongnan native eel, stir-fried with spicy sauce and served in a rich, savory broth.
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  Blood Bowl Dish

  A spicy Sichuan dish made with pig's blood, seasoned with chili, garlic, and scallions.
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  Pork腰片

  Tripe is sliced thin from pig or lamb kidneys, marinated with wine, ginger, then quickly blanched or briefly fried, and stir-fried with葱姜蒜、辣椒 for a flavorful dish.
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  Spontaneous Old Squid

  A dish made with fresh squid, marinated and deep-fried until crispy, offering a savory and chewy texture.
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  Rongchang Goose Intestine

  A Sichuan dish made with local goose intestines, stir-fried with chili and Sichuan pepper for a spicy and crunchy texture.
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  Fresh Beef Tripe

  Fresh beef tripe quickly blanched and tossed with spicy chili oil and seasonings, offering a crisp texture and bold numbing-spicy flavor.
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  Fresh Pork Tripe

  A Sichuan dish made with fresh pork tripe, quickly blanched or stir-fried for a crisp texture and spicy flavor.

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