Jian Nanshan Chongqing Hot Pot (Bazhuang Jinzuo Store)
火锅 · ⭐ 4.5
No. 288 Changjiang East Road
Dishes
Extra Tender BeefTender beef slices marinated and stir-fried quickly with vegetables for a juicy, flavorful dish.
Chuan Wa Zi Fried PorkA classic Sichuan dish made by frying pork slices coated in starch until crispy, then stir-fried with chili bean paste and aromatics for a savory, spicy flavor.
Crispy Layered TripeCrispy Layered Tripe is a dish primarily made from beef omasum (the third stomach of a cow). Fresh omasum is thoroughly cleaned and processed, then cooked using methods like blanching in a light brine or plain boiling to retain its crisp and springy texture. It is typically sliced into thin strips or pieces and arranged in overlapping layers on the plate. It is commonly served with a cold dressing made from minced garlic, cilantro, chili oil, soy sauce, and vinegar, or used as an ingredient in hot pot. The finished dish has a pale yellow or milky white color with a tender, crunchy, and chewy texture.
Premium Bull TripePremium beef tripe is selected from the cow's stomach, cleaned, sliced, and briefly blanched in boiling water to retain its crisp texture. Served with garlic paste, cilantro, and chili oil as dipping sauce.
Classic Spicy Hot Pot + Tomato Yinyang PotClassic Spicy Hot Pot + Tomato Yinyang Pot is a hot pot combination featuring two distinct soup bases in one pot, separated by a divider. The spicy broth is made primarily with beef tallow, dried chili peppers, Sichuan peppercorns, broad bean paste, various spices (such as star anise, cinnamon, and cardamom), and bone broth, resulting in a red oil broth with a numbing, spicy, and savory flavor. The tomato broth is based on fresh tomatoes, tomato paste, bone broth or water, simmered with a small amount of onion and ginger slices, yielding a reddish soup with a sweet and sour taste. Diners can cook ingredients like meat slices (beef, lamb), seafood, tofu, vegetables, mushrooms, and meatballs in either side according to preference.
Braised Chicken Feet with Tiger SkinHǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.
Shrimp Paste Slab青虾滑 is a dish made primarily from fresh prawns. The peeled shrimp are minced and mixed with starch, egg white, and seasonings to create a tender shrimp paste, typically steamed or boiled to preserve the delicate 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.
Spicy Tripe SlicesSpicy and numbing small intestines is a dish primarily made with pig or beef tripe. After cleaning and slicing, the tripe is marinated with rice wine and ginger slices, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang (fermented broad bean paste).
Golden Six LiGolden Six Li is a dish made with pork belly. The meat is cut into pieces, blanched to remove odor, then slowly stewed with soy sauce, sugar, and cooking wine until tender. Finally, the sauce is reduced to create a golden crust on the meat. The finished dish has a golden color and is rich but not greasy.