
Based on 1,423 reviews
Rich tallow-based Chongqing mala broth with whole dried chilies, Sichuan peppercorns, and a deep red slick — the signature pot that defines the restaurant's identity
Thinly shaved beef cuts that cook in seconds in the rolling boil, tender and absorbing the mala broth with each swish
The Chongqing hot pot essential — honeycomb tripe with satisfying chew and texture, best cooked just 7–10 seconds in the spicy pot
Silky, custardy squares of duck blood that absorb the mala broth deeply — a Chongqing staple that separates authentic hot pot menus from generic ones