Shu Xiang Ju Chongqing Hot Pot
火锅 · ⭐ 4.1
No. 79 Xiangyang Road, Floors 1–2, Gate 10 (100 meters west of the North Gate of Heban Phase I)
Dishes
Nine-foot Duck IntestinesJiushao duck intestine is a dish featuring duck intestine as the main ingredient, quickly blanched in boiling water, then mixed with garlic, chili, and Sichuan pepper for a crisp, tender, and elastic texture.
Braised Old TofuBraised old tofu is a dish made by blanching old tofu and simmering it slowly in a special seasoned broth. Main ingredients include old tofu, soy sauce, star anise, cinnamon bark, and bay leaves. The tofu is cut into pieces and cooked with seasonings until fully flavored.
Prime Cut Grain-Fed S-Rated RibeyePremium grain-fed beef, original cut from the ribeye area, slow-cooked or pan-seared to retain tenderness and juiciness. Features clear marbling and rich flavor with no added seasonings.
Australian Wagyu BeefAustralian wagyu beef is made from high-quality Australian beef, carefully prepared to retain its tender texture. With simple seasonings, it delivers the authentic, rich aroma of meat.
Freshly Killed Side FishA Sichuan dish featuring freshly caught side fish, cooked with bean sprouts, vermicelli, chili, and Sichuan peppercorns. The fish is tender, and the broth is spicy and numbing.
Beef RibBeef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
Self-Service Shrimp PasteA dish made from fresh shrimp meat blended into a smooth paste, known for its tender and bouncy texture, commonly served in hot pot or stir-fried dishes.
Sichuan Taro NoodlesSweet potato starch noodles are a type of vermicelli made from sweet potato starch. Soak and cook before eating. Commonly stir-fried with vegetables, meat, or seasonings, or used as an ingredient in soups. Soak soft, blanch, then stir-fry or simmer with other ingredients.
Sichuan-style Tender BeefTender beef slices stir-fried with spicy Sichuan flavors, featuring garlic, ginger, and chili for a bold, aromatic dish.
Gongcai Crab Stick SaladA refreshing salad made with crisp gongcai and tender crab stick, dressed with garlic and sesame oil.
Chongqing Crispy Pork StripsChongqing crispy pork slices are a traditional delicacy made primarily from pork belly, marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, marinated with cooking wine, soy sauce, and other seasonings to infuse flavor, then coated in starch or flour before being fried in hot oil until crispy on the outside and tender on the inside.
Chongqing Water Buffalo TripeA classic Sichuan dish made with fresh water buffalo tripe, stir-fried with chili, Sichuan pepper, garlic, and other seasonings for a spicy, crunchy texture.
Bald King Crispy TripeA spicy Sichuan dish made with crispy tripe stir-fried with chili and Sichuan peppercorns, known for its bold flavor and crunchy texture.
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.
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鸳鸯 PotSpicy鸳鸯锅 is a divided hot pot with one side spicy using beef tallow, chili, and Sichuan peppercorns, and the other side clear or mushroom broth from chicken and pork bones. Main ingredients include beef, lamb, tripe, beef intestine, vegetables, and tofu.