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Chongqing Hot Pot (Poly Store)

火锅 · ⭐ 4.8

No. 226 Landong Road

Dishes

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  Large Black Fungus Stir-fry

  A dish made by stir-frying large black fungus with garlic and chili, resulting in a crisp and savory flavor.
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  Boneless Duck Feet

  Boneless duck feet is an exquisite Chinese dish, primarily made from duck feet. After careful preparation, the bones are completely removed, leaving behind tender and flavorful meat. During cooking, various spices and seasonings are typically used, with the duck feet simmered or braised to absorb the rich broth, resulting in a deep, satisfying flavor that lingers pleasantly.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Pig Brain Flowers

  Pig brain flower is a dish primarily made with fresh pig brain as the main ingredient. During preparation, the pig brain is first cleaned to remove the blood membrane, then gently blanched in boiling water until it reaches a semi-cooked state. Next, it is simmered with spices and seasonings such as scallions, ginger, garlic, chili peppers, and Sichuan peppercorns, allowing the pig brain to fully absorb the broth until thoroughly cooked, resulting in a soft and delicate texture.
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  Lao Yan Wujiang Fish Hot Pot

  A spicy and flavorful hot pot featuring fresh Wujiang fish, vegetables, and tofu, simmered in a signature Sichuan-style chili broth.
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  Lao Yan Liangshan Chicken Pot

  A hearty dish featuring Liangshan chicken stewed with potatoes and vermicelli, known for its rich flavor and tender meat.
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  Snakehead Fish

  Before cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
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  Homemade Plum Wine

  Craft-made plum wine is primarily made from green plums and baijiu (Chinese liquor). It is produced by mixing washed green plums with rock sugar and high-proof baijiu in proportion, then sealing and soaking the mixture. During preparation, layers of plums and rock sugar are placed into a glass container, followed by pouring in high-proof baijiu. The mixture is left undisturbed for several weeks to months, allowing the plum flavor to fully infuse into the liquor.
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  Pork Trotter Hot Pot

  A hearty hot pot featuring pork trotters simmered with beans and vegetables, creating a rich, collagen-rich broth.
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  That Generation Pot-in-Pot

  A fusion stew featuring beef, potatoes, carrots, and tofu, slow-cooked in a rich sauce for deep flavor and tender texture.

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