According to the characteristics of Chongqing hot pot with heavy oil and spicy food, with butter as the base, it is not an exaggeration to say that the hot pot has become a skewer.

 

Originally transformed from hot pot, Xiong Zhen Malatang came to Chengdu from Chongqing in 2016, and the store is located in the alley near the Dongmen Bridge. Xiongzhi did not pursue the expansion of branches or the franchise of various places, there was no industrial assembly line work, the bottom of the pot was hand-fried by the chef, and the spicy fragrance spread all over the street. The aroma of the bottom of the pot has attracted many customers and has become a permanent meal in the neighborhood.

 

One of the main features of the majestic is the live chopped eel in the store, all the eels are killed to order, cut into sections and boiled into the pot, the more the eel is cooked, the more flavorful it is, and the meat is smooth and tender. Many customers go to Xiongzhi Malatang just to eat eel that is not available in other skewer incense shops. The majestic pork tongue is generously packed, thick, firm, soft and elastic when blanched, and is a great accompaniment to the sake. Beef brisket is also a must-see. A cow's chest is only about half a catty of breast fat, which seems to be fat but is crisp and fragrant, a thin slice is worn on a bamboo skewer, and the bottom of the butter pot is rich, which is delicious.

 

In addition to skewers, diners with heavy tastes can also order a roasted bullfrog or roasted brain flower, which is placed in a copper plate, and the sauce, chili, soybeans, green onions, garlic and other ingredients are full of ingredients.

 

Majestic Malatang stands out among many big brands of strings of incense, does not pursue the expansion of the store and homogeneous decoration, but has always adhered to the artificial stir-frying, has maintained a stable level for several years, and also made the special dishes in the store delicious and prominent. Diners who like the taste of Chongqing hot pot can go to Xiong Zhen to find out and try the hot pot skewers from Chongqing.

Cut eels alive

Majestic and spicy hot must order dishes. The eel, also known as the yellow eel, has a slender and serpentine body. The spicy and hot eels are all killed on the spot, the head of the eel is removed, and the eel is cut into long sections and boiled directly. The meat of the eel is fresh and tender, and there is only one three-edged thorn on the whole body, and the spines are less and the meat is thicker.

Duck intestines

Blanched duck intestines have the saying of "seven up and eight down", that is, use chopsticks to hold the duck intestines in the pot up and down seven or eight times, and the goose intestines can be eaten after curling. Goose intestines should not be cooked for a long time, and the taste of fresh goose intestines should be crispy.

Beef brisket

Each cow has only about half a pound of breast fat on the chest, which looks fatty but is crisp and fragrant.

Roasted bullfrog on a copper plate

Sichuan people love to eat bullfrogs, but they are generally eaten in hot pot, and roasted bullfrogs are rare. The bullfrog meat is firm and elastic, and the meat is tender.