Fresh tripe. I had several beef hotpots in Chongqing. I didn't dare to eat too much because I had a sore throat. It was rare that I recovered, so tripe and duck intestines became an indispensable dish. The portion of tripe was quite large, and it was a great value for the price. Each piece of tripe was very large, and the color was very similar, all black. At the same time, I picked up a piece and could clearly see that the thorns on the tripe were very prominent. I could tell at a glance that it was fresh buffalo tripe. After shaking the tripe up and down a few times, the first feeling was that it was crisp and slightly elastic. A portion of tripe rewarded the stomachs of several foodies! Fresh duck intestines. It is said that the hotpot base is the soul of a hotpot. For me, in addition to hotpot, my favorite fresh duck intestines can be called the soul of a good hotpot. Every time I eat hotpot, I don't order a portion of fresh duck intestines. This hotpot is a pity. Especially eating duck intestines and drinking is my favorite. After being cared for by the tempting hot pot soup, the pink duck intestines not only taste the crispness of the duck intestines, but also feel the fragrance and spiciness of the hot pot.
The first impression of luncheon meat is that it is very thick. There are a total of 14 pieces, and each piece is cut into a uniform shape. The meat particles can be clearly seen on each piece, and the feeling of fullness and graininess is very good. After being cooked in the pot and picked up, you can clearly feel the firmness and elasticity at the moment of picking it up, and dip it in the seasoning, it is particularly tasty.