Feng Hotpot 冯校长老火锅

Beef Tallow Broth (牛油锅底)

The soul of the meal — a rolling crimson base of rendered beef fat, dried chilies, and Sichuan peppercorn that delivers a slow, numbing heat unlike any stock-based alternative

Duck Intestines (鸭肠)

Cleaned, tightly coiled intestines that cook in under 10 seconds in the hot broth — the satisfying snap on the bite is the defining texture of Chongqing hot pot

Beef Tripe (毛肚)

Paper-thin honeycomb tripe that needs just a 7-second dip — chewy, silky, and the ideal vehicle for the dipping sauce blend

Brain (脑花)

Whole brain cooked directly in the broth until silky and custardy — a traditional Chongqing specialty that regulars consider non-negotiable

Shrimp Paste Balls (虾滑)

Hand-formed shrimp paste that poaches into a bouncy, sweet dumpling — a gentler counterpoint to the heavier offal items

Sliced Beef (肥牛)

Thinly shaved fatty beef that blooms in the broth in seconds, absorbing the tallow and spice before you pull it out

Custom Dipping Sauce (调料)

Build-your-own station with sesame paste, garlic, cilantro, chili oil — the blend you construct defines how you experience every ingredient