Courtyard Li · Chongqing Hot Pot (Outer Street of Fangyuan Hui Store)
火锅 · ⭐ 4.0
No. 108 Mozhu Road
Dishes
Cold Pot Fresh Duck BloodCold pot fresh duck blood is a unique dish whose main ingredient is fresh duck blood. The preparation involves gently blanching the duck blood and then soaking it in a specially prepared cold sauce to maintain its tender texture. The cold sauce is made by mixing garlic paste, ginger, soy sauce, vinegar, and other seasonings, adding rich layers of flavor to the duck blood.
Angus Snowflake Wagyu BeefAngus snowflake beef uses premium Angus beef with tender texture and uniform fat distribution resembling snowflakes. Typically served as thin slices, cooked quickly by grilling or boiling to preserve its juicy tenderness.
Handmade Shrimp PasteFresh shrimp meat is hand-pounded into a smooth paste, seasoned lightly and used in soups or hot pot for a delicate, fresh taste.
Beaten PineappleA refreshing cold dish made by pounding fresh pineapple to enhance its texture and flavor, typically served with a tangy and slightly spicy dressing.
Premium Crispy TripePremium crispy beef tripe, made from fresh beef tripe that is carefully processed and marinated with a special seasoning. Cooked at high heat quickly to maintain its crisp and tender texture while fully absorbing the flavorful aroma of the marinade, resulting in a unique taste.
Air-Freighted Squid BlossomsFresh squid flown in by air is sliced into blossom shapes and stir-fried quickly with garlic and bell peppers, resulting in a crisp and tender dish.
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.
Strawberry Thick Milk IceStrawberry Thick Milk Ice is a dessert made mainly with fresh strawberries and milk. The strawberries are sliced and mixed with milk, then frozen into ice cubes. It has a refreshing taste with rich dairy and fruit aroma.
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
Chongqing Crisp TripeA classic Sichuan dish featuring fresh beef tripe quickly blanched to retain its crisp texture, served with a spicy and numbing chili oil sauce.
Chongqing Spicy BeefChongqing spicy beef is a dish primarily made with beef shank, seasoned with dried chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other spices. The beef is sliced or cubed, blanched to remove any odor, then stir-fried with sautéed chili peppers and Sichuan peppercorns. It is further cooked with soy sauce, cooking wine, and doubanjiang (fermented broad bean paste) to infuse flavor, and finally reduced to a glossy glaze.
Chongqing Black TofuA traditional Sichuan dish made from black bean tofu stir-fried with chili and Sichuan pepper, offering a rich, spicy, and aromatic flavor.
High-Calcium LambHigh-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.