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Congcong Old Hot Pot

火锅 · ⭐ 4.5

No. 121, Xinmin Street, Qixinggang Subdistrict

Dishes

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  Braised Quail Eggs

  Braised quail eggs are made by boiling quail eggs, removing the shells, and slowly simmering them in a seasoned broth. The broth is typically made from soy sauce, spices (such as star anise, cinnamon, Sichuan pepper, and ginger), and seasonings.
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  Salted Egg Yolk Shrimp Balls

  Shrimp balls made with fresh shrimp, filled with seasoned salted egg yolk, offering a creamy, savory center and a tender exterior.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Dried Flower Vegetable

  Dried cauliflower is a dehydrated vegetable made from fresh cauliflower. It's prepared by blanching and drying the florets to remove most moisture for storage. Rehydrate with warm water before stir-frying, stewing, or making soup.
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  Handmade Pig's Tripe

  A traditional Chinese dish made from hand-cleaned pig's tripe, simmered with spices for a rich, savory flavor.
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  Premium Fresh Tripe

  Premium fresh beef tripe is a dish made primarily with fresh beef tripe, which is cleaned and then quickly blanched or briefly boiled to maintain its crisp and tender texture. It is typically seasoned with chili peppers, Sichuan peppercorns, garlic slices, and green onion segments, and may also include additional ingredients such as cilantro or mung bean sprouts based on taste preferences.
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  Spicy Duck Intestines

  A Sichuan-style dish made with fresh duck intestines quickly stir-fried with garlic, chili, and Sichuan peppercorns for a spicy, crunchy texture.
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  Sizzling Beef Meatballs

  Sizzling beef meatballs are made from fresh beef mixed with scallions, ginger, soy sauce, and starch, then hand-rolled into balls and deep-fried until crispy outside and tender inside. They have a chewy texture and rich aroma, a common snack in Hong Kong-style teahouses.
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  Special Cold Pot Blood

  A Sichuan-style dish made with pig blood slowly cooked and served cold, featuring a spicy and numbing flavor from chili and Sichuan peppercorns.
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  Fine Sweet Potato Noodles

  A dish made with fine sweet potato noodles stir-fried with vegetables, meat, or seafood, known for its smooth and chewy texture.
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  Old Meat Slice

  A classic Chinese home-style dish made with pork tenderloin slices, deep-fried and stir-fried with vegetables like bell peppers and onions for a crispy exterior and tender interior.
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  Bawang Pig Liver

  Bàowáng pig liver is a dish featuring pig liver as the main ingredient, typically sliced and marinated with rice wine and soy sauce, then stir-fried with green peppers and onions. Cooking requires precise heat control to maintain a tender texture.
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  Fresh Tripe

  Fresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.
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  Spicy Beef

  Spicy 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.

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