Chongqing Old Hot Pot King is called "the most authentic Chongqing hot pot in Chengdu" by many hot pot veterans. The hot pot restaurant was first located next to the sports center in Qingyang District, and then moved to the intersection of Huaishu Street 50 meters away, which not only redecorated to get rid of the temperament of the fly restaurant, but also doubled the area of the store.
Wang Kaihua, the founder of Old Hot Pot King, has a wealth of experience. Since 1974, he has been working at the Sichuan Hotel in Beijing, the Jin Jiang Chun Hotel in Hong Kong, the Chongqing Hotel, and the lecturer of the 721 Weiyuan Training Institution of the Chongqing Hotel for many years. In 1996, Wang Kaihua left Chongqing and opened Chongqing Old Hot Pot King in Chengdu, where he was both the boss and the chef for 22 years. In order to ensure stable production, Chongqing Old Hot Pot King has not been open to join, in addition to the old store relocated to Xi'an North Road, only opened a branch on Yongling Road, the distance between the two is less than 200 meters, easy to manage.
The bottom of the old hot pot king is a typical Chongqing taste, with heavy butter and spicy flavor. The red pot is designed for the traditional nine-square grid, and the scalding is also exquisite: the center of the "hot grid" has the highest temperature, and you can put in the crispy and tender food such as goose intestines, hairy belly, and waist slices, which are cooked when hot; The fire power of the cross grid is slightly lower, and the food put in is mainly various meats and vegetarian dishes, and it is cooked slowly over medium heat; The temperature of the lattice at the very edge is low, which is perfect for soft dishes such as duck blood, brain flower, and tofu, which are cooked to taste.
Peanut sprouts and beef spine bone marrow are the specialties here. The peanut seedlings are similar in appearance to soybean sprouts, and they are crisp and sweet in the mouth. The bone marrow of the cow spine is white and fat, and the taste is as soft and tender as the brain flower. Like many old-school hot pots in Chongqing, the old hot pot king does not serve dishes such as potatoes, taro and yams in order to prevent starch from damaging the flavor of the soup base.
Different from the exquisite presentation of the previous hot pot restaurants, the old hot pot king of Chongqing takes the route of being close to the people. Most of the dishes are served in clay bowls, and lotus root slices, winter melons, vegetables, etc. are directly packed in plastic baskets, and the freshness is remarkable. It is commendable that a red sign in the store clearly states the origin, person in charge and delivery frequency of the dishes, and another sign indicates the content of additives such as fresh hairy tripe, crispy duck intestines, and tender beef, duck intestine crispy powder, and tender meat powder, which is rare.
After the relocation and redecoration of the old hot pot king, the store is much cleaner and more spacious than before, and the dining area is not overly decorated, only a few photos full of age are hung on the walls to prove that it has a history of more than 20 years. Most of the service staff in the restaurant are middle-aged women, capable and quick, and although they are occasionally not friendly, they can basically meet the needs of customers. The ranking of the old hot pot king is not waiting, diners had better reserve enough time, and the restaurant has clearly stipulated a minimum consumption of 70 yuan when dining.
