Feng Hotpot 冯校长老火锅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 potWhat people saidBe the first to tell people about this dish.A real review, tied to a real visit.Write a reviewCheck in first📝Reviews are tied to a real visit — that’s how we keep them honest.Check in nowNot here right now
