
Based on 3,984 reviews
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
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
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
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