Liuyishou Hot Pot (San Jose) 刘一手(圣何塞)

Beef Tripe (毛肚)

Thin-sliced honeycomb tripe that cooks in 15 seconds in the spicy pot, soaking up mala oil with a satisfying, slightly chewy snap — Liuyishou's most iconic ingredient

Duck Intestines (鸭肠)

Cleaned, coiled duck intestines that turn tender and silky after a brief 10-second dunk in boiling broth — a Chongqing hot pot staple done well here

Yuanyang Dual-Flavor Pot

The divided pot with fiery mala on one side and mild clear broth on the other — essential for mixed-tolerance groups and lets you calibrate each bite

Sliced Fatty Beef (肥牛)

Thin-cut ribbons of marbled beef that unfurl in the broth and absorb the spice — the crowd-pleaser for those skipping offal

Brain Tofu (脑花)

Silky steamed pork brain that dissolves on the tongue with a rich, custardy depth — a Chongqing specialty that rewards the adventurous diner

Dipping Sauce Bar

Build-your-own sauce station anchored by sesame paste and fresh garlic — the sesame-garlic-oyster sauce combination is the standard Chongqing pairing and cools the mala heat

Handmade Beef Meatballs

Dense, bouncy balls with a coarse grind that hold their shape through extended cooking — a reliable choice for those who want something approachable alongside the offal