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Chongqing Kid · Spicy Pot · Hot Pot Noodles

小吃快餐 · ⭐

140 meters northeast of the intersection of Jingchang Road and Weijiu Road

Dishes

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  Spicy Roast Duck

  Mao Kao Ya is a dish featuring roast duck as the main ingredient, paired with various vegetables and spices. The duck is carefully roasted to achieve tender meat and crispy skin. It is then sliced and cooked together with vegetables in a specially prepared spicy sauce, absorbing the rich, spicy flavor of the broth. Finally, it is garnished with chopped green onions and sesame seeds for added aroma and visual appeal.
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  Large-leaf Beef Tripe

  Big leaf tripe is a dish made primarily from beef stomach. Fresh big leaf tripe is selected, cleaned, sliced, and quickly blanched in boiling water or stir-fried with oil to maintain its crisp and tender texture. It is commonly cooked with seasonings such as chili peppers, Sichuan peppercorns, garlic slices, and ginger slices.
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  Tender Beef Slices

  Tender beef slices are made by slicing beef, marinating with starch, egg white, and a touch of seasoning, then quickly stir-fried or blanched to retain tenderness. Can be cooked with vegetables like bell peppers and onions.
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  Crispy Lotus Root Slices

  Crispy lotus root slices are a cold dish made primarily from lotus roots. Peel and slice fresh lotus root thinly, blanch or eat raw, then mix with garlic, vinegar, sugar, salt, and a little chili oil. Crisp texture and white color.
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  Stir-Fried Baby Bok Choy

  A healthy vegetarian dish made by stir-frying fresh baby bok choy with garlic, offering a light and refreshing taste.
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  Crispy Mini Sausage

  Crispy mini sausage made from pork, coated in starch and deep-fried until golden and crunchy on the outside, tender and juicy inside.
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  Crispy Bamboo Shoot Strips

  A refreshing cold dish made from finely sliced bamboo shoots, lightly blanched and tossed with garlic, chili, and seasonings for a crisp, savory flavor.
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  Tofu-like Konjac Tripe

  Tofu-based vegetarian tripe made from konjac, sliced and blanched, then stir-fried with scallions, ginger, garlic, chili, and doubanjiang. Crisp, elastic texture like real tripe but completely plant-based.

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