Liuyishou Hotpot Downtown Toronto

Beef Tallow Spicy Broth Base

The chain's signature 牛油锅底 — a deep, burnished-red broth built on rendered beef fat, dried chilies, and Sichuan peppercorn that numbs your lips and makes everything cooked in it taste richer and more complex

Honeycomb Tripe (Mao Du)

Paper-thin sheets of honeycomb tripe that cook in the spicy broth in under ten seconds, emerging silky and deeply savory — the definitive Chongqing hotpot ingredient and the one most diners come back for

Duck Intestines (Ya Chang)

Tightly coiled duck intestines with a satisfying snap and subtle richness — they turn from rubbery to perfectly tender in about 15 seconds of aggressive swishing through the boiling spicy broth

Duck Blood Curd (Ya Xue)

Silken cubes of coagulated duck blood that absorb the spicy broth completely, delivering a trembling, jiggly bite with none of the gaminess you might expect — a sleeper highlight of the Chongqing spread

Thinly Sliced Beef

Hand-sliced beef that cooks in seconds and picks up a deep, tallow-enriched flavor from the spicy broth base — straightforward but executed well, and a reliable anchor for the meal

Mushroom Platter

A mix of shiitake, enoki, and king oyster mushrooms that soak up broth beautifully — best cooked low and slow in the mild pot side to let their natural umami develop without the chili overpowering them

Handmade Meatballs

Dense, bouncy meatballs with a chewy texture that holds up to extended cooking and absorbs whichever broth they're in — a reliable crowd-pleaser and good for guests who want a gentler entry into the spread