没什么·两样重庆老火锅(达明路店)

#ExperienceSpicyHot Walking into the restaurant, walls covered in newspapers and nostalgic chairs bring back childhood memories of Andy Lau, Louis Koo, Zhao Min, and more. On the left-hand wall, several bronze plaques commemorating a charity-minded business are hung, signaling a commitment to philanthropy. The restaurant's nostalgic ambiance and immersive dining experience are truly captivating. The Sichuan peppercorn, chili, beef oil, and Old Yin tea hot pot base. The waiter explained that the chili oil base, Sichuan peppercorns, chili peppers, and raw beef oil—over a dozen ingredients—are all imported from Chongqing. The entire hot pot is practically straight from Chongqing. Eating hot pot there is truly like eating in Chongqing—everything is delicious, absolutely authentic, and absolutely delicious. The one-meter-long beef fillet is incredibly generous, a full meter long, and the slices are enormous, with a milky aroma. Whether it's hot pot in the red or tomato hot pot, it's both incredibly delicious. Love it. The Double Pepper Beef, featuring tender beef with green and red peppers, is particularly eye-catching. Sautéed in the red pot, it has a subtle peppery aroma and is incredibly delicious. The Milk Pork Liver is freshly bought daily and cut to order. Paired with fresh milk, it's tender, smooth, and nutritious, perfect for all ages. Simply toss it into the red pot and it'll float to the surface once cooked. It's incredibly delicious. Also, their kimchi, especially the white radish, is incredibly appetizing. I love it. The lemon tea is icy, refreshing, and sweet, and it's a great way to break up the greasiness. The waiter is very friendly. #Don't Miss Authentic Hot Pot #My Favorite Hot Pot Restaurant in Winter #Happy Hot Pot Season