Fondue Chongqing

Classic Sichuan-style hot pot broth, made with beef tallow stir-fried with chili peppers, Sichuan peppercorns, and various spices. Bright red color, rich and mellow taste, with a strong numbing and spicy flavor. Suitable for cooking meat and offal, holds sauce flavors very well.

Non-spicy plain broth, usually made from bones or chicken, with added nourishing ingredients like red dates and goji berries. Delicious and light flavor, suitable for those who dislike spicy food or want to taste the original flavor of the ingredients.

A hot pot with two flavors: spicy red broth on one side and plain broth on the other. Satisfies different taste preferences, allowing you to enjoy both the stimulating spiciness and the light, fresh soup.

Broth made from fresh tomatoes, sweet and appetizing. Red in color, rich in lycopene. Suitable for cooking vegetables and seafood, unique flavor.

Double flavor hot pot combination, including spicy beef tallow broth and sweet and sour tomato broth. Two distinctly different flavors presented in the same pot, enriching the dining experience.

Broth made from various mushrooms, with a rich mushroom aroma and delicious soup. Rich in nutrients, with a mild and mellow taste, very suitable for pairing with various mushrooms and vegetables.

Yuan Yang pot combination of spicy red broth and mushroom clear broth. One side is stimulatingly spicy, the other is deliciously mushroomy, suitable for gatherings with diverse tastes.

Single-serving spicy hot pot base, suitable for individual enjoyment. Maintains the spicy, fragrant characteristics, moderate portion size.

Single-serving plain hot pot base. Clear broth, delicious flavor, suitable for individuals who prefer light tastes.

Self-serve condiment bar, including sesame paste, minced garlic, chopped scallions, cilantro, soy sauce, and various other seasonings. Diners can mix their own dipping sauce according to personal preference to pair with hot pot ingredients.

Thinly sliced fatty beef, with a beautiful marbling of red and white. Cooks in seconds, with a tender and juicy texture and rich beef flavor.

High-quality beef, with clear marbling like a marble pattern. Tender meat, melts in your mouth, with a rich fatty aroma.

Pork tendon, rich in collagen. Soft, Q-bouncy, and chewy when cooked, absorbs the umami of the broth.

Sliced beef tongue and beef heart. Beef tongue is crisp and tender, beef heart is firm and chewy. Quickly cooked in boiling broth, unique flavor.

Beef slices marinated in chili and spices. Tender meat, retains spicy flavor even when cooked in plain broth, smooth texture.

Handmade beef balls mixed with chopped cilantro. Springy texture, rich in juice, the fresh aroma of cilantro perfectly blends with the umami of beef.

Thinly sliced lamb, delicate meat. Tender and not gamey after cooking, with the unique aroma of lamb, a classic hot pot ingredient.

Freshly sliced lamb, not frozen rolls. Retains the natural texture and fresh flavor of lamb, becomes firmer after cooking.

Nourishing ingredient, cut into sections after processing. Soft, chewy, and gelatinous when cooked, similar to tendon, often considered to have medicinal benefits.

A part of beef tripe, named for its layered structure. Crisp and refreshing texture, holds sauce very well, a very popular ingredient in hot pot.

Selected lean beef, specially processed to maintain its tenderness. It does not become tough when cooked for a long time, has a smooth and tender texture, and a rich meaty flavor.

Small whole squid, white meat. Q-bouncy and crisp when cooked, full of umami, very satisfying one bite at a time.

Sliced belt fish, delicate and delicious meat. Soft and tender when cooked in hot pot, rich in oceanic umami.

Boneless fish slices, tender and smooth. Cooked until white with a light simmer, delicate texture, suitable for all ages.

Squid slices cut with a knife pattern, which curl up into flower shapes when cooked. Crisp and chewy texture, holds sauce very well.

Whole fresh shrimp, firm and elastic when cooked. Sweet flavor, an essential seafood ingredient in hot pot.

Meatballs made from fish paste, with a smooth and elastic texture. They float on the soup surface after cooking, and are delicious.

High-quality black tripe, with large and thick leaves. Cooked using the 'seven up, eight down' method, extremely crisp and tender texture, a signature dish of Sichuan hot pot.

Classic hot pot tripe, with large surface pores. Cooked quickly ('seven up, eight down'), with an extremely crisp texture, absorbs a lot of spicy broth.

Cleaned beef head skin, rich in collagen. Soft and chewy texture, becomes more flavorful the longer it's cooked, unique taste.

Pork's major artery, white in color. Very crisp and chewy texture, does not become tough when cooked for a long time, a unique texture in hot pot.

Lamb balls mixed with chopped cilantro. Removes the gamey flavor of lamb and adds a fresh aroma. Tender and juicy texture, unique flavor.

Large scallop meat, thick and tender. Extremely sweet when cooked, silky texture, a high-end seafood ingredient.

Premium Wagyu slices, with beautiful marbling like frost. Extremely tender texture, rich in fatty aroma, melts in your mouth, a luxurious hot pot experience.

Beef brisket with a distinct layer of fat. Fatty but not greasy, lean parts are tender, rich in fatty aroma when cooked, rich in texture.

Marinated pork coated in batter and deep-fried. Crispy on the outside and tender on the inside, with a numbing spiciness from Sichuan peppercorns. Can be eaten as a snack or used in hot pot for a unique flavor.

Beef's major artery, thicker than pork aorta. Crisp and chewy texture, a must-order for hot pot lovers.

Fresh goose intestine, wide and thick. Cooked using the 'seven up, eight down' method, crisp, tender, and smooth texture, very delicious.

Shrimp or fish paste mixed with fish roe. Smooth and Q-bouncy texture, fish roe bursts in the mouth for a unique textural experience, full of umami.

Whole lobster, plump and firm meat. Sweet flavor when cooked in hot pot, a luxurious culinary experience.

Tender frog legs, texture like tender chicken but smoother. Cooked in spicy broth, flavorful and delicious.

Solidified pork blood, tender and smooth like tofu. Becomes more flavorful and firmer with longer cooking.

Fresh pork brain, with a creamy and delicate texture. Slow-cooked in spicy broth, it absorbs the soup and becomes soft, rich, and flavorful, a favorite for those who enjoy intense flavors.

Thinly sliced pork kidney, often cut with a knife pattern. Crisp and tender texture, no unpleasant odor. Should not be cooked for too long to maintain its tenderness.

Pork belly with alternating layers of fat and lean meat, with three distinct layers. Rich in fat and flavorful when cooked, tender texture, not dry.

Classic canned luncheon meat, sliced. Soft and tender when heated, unique meaty flavor with a savory taste, a common hot pot accompaniment.

Small quail eggs, Q-bouncy whites and soft yolks when cooked. One bite at a time, rich in nutrients, suitable for cooking in hot pot.

Whole pork brain. Texture is as delicate as soft tofu, melts in your mouth. Slow-cooked in spicy broth, rich in flavor.

Cleaned pork large intestines, pre-braised. Soft and chewy when cooked in hot pot, rich in fat, becomes more fragrant with chewing.

Marinated pork ribs with a spicy flavor. Firm texture when cooked, very flavorful to gnaw on the bone, suitable for slow cooking.

Thickly sliced pork, firm texture. Does not fall apart even when cooked for a long time, firm texture, rich meaty flavor.

Chicken gizzard cut with a knife pattern. Crisp and tender when cooked, very chewy, a great snack and hot pot ingredient.

Classic braised beef noodles or vermicelli. Beef is stewed until tender and flavorful, rich and slightly spicy broth, chewy noodles or smooth vermicelli, an excellent choice for a staple.

Light and delicious stewed chicken noodles or vermicelli. Golden chicken broth, tender chicken, suitable for those who don't like spicy food.

Chongqing-style pea and minced meat noodles. Soft peas paired with fragrant minced meat sauce, rich and savory with every bite, rich in texture.

Homestyle shredded pork with pickled mustard greens noodles. The crisp pickled mustard greens paired with tender shredded pork, and a delicious and appetizing broth.

Sweet and sour tomato and egg noodles. Rich broth, tender eggs, full of tomato flavor, suitable for all ages.

Authentic Chongqing spicy plain noodles. Rich seasonings, numbing, spicy, and fragrant, chewy noodles, a favorite breakfast and staple for Chongqing locals.

Chinese fried rice, with distinct grains of rice and full of wok hei. Optional choices include delicious seafood flavor or classic Yangzhou flavor (with char siu, shrimp, etc.).

Steamed white rice, soft and sweet. A perfect accompaniment to hot pot and dishes.

Black fungus, with a crisp and tender texture. Rich in dietary fiber, it is refreshing and cuts through richness when cooked in hot pot.

Sliced yam. Soft and starchy when cooked, with a slight sweetness, rich in nutrients.

Fresh Chinese cabbage. Sweet when cooked in plain broth, absorbs flavor in spicy broth, a basic hot pot vegetable.

Green leafy vegetable with hollow stems. Crisp and tender texture, suitable for quick cooking in hot pot to retain its bright green color and crispness.

Sliced winter bamboo shoots, dense texture. Crisp and delicious, with a bamboo fragrance, very refreshing and cuts through richness.

Soybean or mung bean sprouts. Crisp and juicy texture, adds layers of texture to the hot pot.

Fresh shiitake mushrooms with thick flesh. Tender and delicious when cooked, with a rich mushroom aroma, an excellent accompaniment for hot pot.

Sliced winter melon. Becomes semi-transparent when cooked, soft and juicy texture, very refreshing.

Sliced stem of celtuce. Crisp texture, with a unique fragrance. Remains somewhat crisp after cooking.

Net-like fungus, with a loose texture. Absorbs soup very easily, with a crisp, tender, and smooth texture, very delicious.

Green okra. Becomes soft and tender when cooked, with a mucilaginous interior, unique flavor, and rich in nutrients.

Pressed tofu cubes, with a firm texture. Chewy texture, rich in soy flavor, holds up well to cooking.

Fried tofu cubes with a honeycomb interior. Absorbs soup very well, bursting with juice with every bite.

Thin vermicelli. Transparent and smooth when cooked, absorbs the delicious broth, with a smooth texture.

Handmade noodles from the restaurant. Chewy and elastic texture, rich wheat aroma, very suitable as a hot pot staple.

Sliced potato. Cooked until soft and creamy, excellent texture, a very popular starchy ingredient in hot pot.

Green leafy vegetable with a special aroma. Tender and smooth texture, its unique fragrance balances the richness of the hot pot.

Fresh and crisp lettuce. Only needs a quick dip in the soup, with a crisp texture that is refreshing and cuts through richness.

A combination of fresh seasonal green vegetables. Ensures freshness and texture of ingredients, healthy and delicious.

Rehydrated dried vegetables, bright green in color. Crisp texture like jellyfish, makes a crunching sound when chewed, very unique.

Deep-sea kelp knots or slices. Rich in iodine, with a firm and chewy texture and a taste of the sea.

Common edible mushroom. Soft and tender texture, delicious flavor, enhances the umami of the broth.

Thinly sliced cucumber. Lightly simmered, crisp and fragrant texture, very effective at cutting through spiciness.

Long, white fungus. Crisp and smooth texture, makes a crisp sound when chewed, an essential mushroom for hot pot.

Sliced lotus root. Crisp and sweet when cooked for a short time, soft and starchy when cooked for a long time, both textures are great.

Fried tofu skin. Light texture, softens quickly in water, absorbs a lot of soup, rich in soy flavor.

Fresh tender tofu. Smooth and melts in your mouth. Absorbs flavor and stays tender when cooked in hot pot.

Wide noodles made from sweet potato starch. Translucent and very elastic when cooked, soft and slippery.

Sliced rice cake made from glutinous rice. Soft and stretchy when cooked, sweet and fragrant, serving as both a staple and a delicious side dish.