Liuyishou Hotpot Scarborough

Mala Spicy Broth Base

Chongqing-style beef tallow broth loaded with dried chilies and Sichuan peppercorns — the defining numbing heat of the cuisine, served as the foundation for everything else

Mao Du (Beef Honeycomb Tripe)

Thin sheets of honeycomb tripe that cook in 10–15 seconds and emerge with a satisfying snap and a slippery, cartilaginous bite — the benchmark dish at any Chongqing hotpot

Duck Intestines

Coiled and cleaned, they cook fast and emerge crisp-tender with a mild offal funk — the test of a table's adventurousness and a Chongqing classic

Thinly Sliced Beef

Paper-thin shaved beef that cooks in the mala broth in seconds and drinks up the spice — reliable, crowd-pleasing, and essential for tables with mixed offal tolerance

Handmade Beef Balls

Dense, springy meatballs with a satisfying bounce and savory center — a good anchor item that soaks up broth flavor without overcooking

Tofu Skin (Yuba)

Silky, folded sheets that absorb the mala broth fully and provide a clean, neutral contrast to the meat-heavy table

Lotus Root

Crunchy cross-sections that stay firm even in a long boil and absorb the broth with a pleasant starchy sweetness

Sesame Dipping Sauce

The table condiment bar lets you build a sesame-oil-and-garlic dip — an essential counterbalance to the mala heat that most regulars compose immediately on sitting down