When visiting Chongqing, Ciqikou and Geyue Mountain Dregs Cave are indispensable check-in attractions. After swimming in the two places, a down-to-earth hot pot in Dalong, not far away, may be a perfect end to the day. Dalong hot pot and smashing hands, Chen Yang crispy meat king is known as the three uniques of Xiaolongkan by the locals, its opening for nearly 20 years, from the beginning of a few tables has developed to occupy 6 shops in a row, every night in front of the hot pot restaurant in front of the queue crowd will be the radio alley the whole street is surrounded by water, the heat has not diminished for many years. The boss Liu Peng has worked hard in the catering industry for many years, and his apprentices have also received a lot, and the hottest radio alley hot pot in Chengdu in the past two years was opened by one of his apprentices.

The base used in Dalong hot pot restaurant is freshly fried every day, and the room where the stir-fry is next to the store, so customers can see the stir-fry process at any time. The flavor wafts everywhere when stir-frying, and diners can smell the thick aroma of peppers as soon as they walk into Radio Alley. The spicy and tough taste is the most significant feature of the bottom of the big dragon pot, and the selected Henan Neihuang pepper is stir-fried at high temperature to release all the spicy flavor into the butter, which is thick and spicy. According to the store, the average pot base is about 8 taels, about 4 catties of butter, and then the soup made from beef bones and pork bones is boiled, and the bottom of the pot is boiled more and more spicy.

Like many old hot pots, Dalong's flavor dish only serves sesame oil and garlic paste. If you want to order additional shallots, you can ask the waiter to "cut half and keep half", the chopped green onion is used as a condiment for the flavor dish, and the remaining half is directly put into the pot to boil and eat, crisp and sweet in the mouth. Dalong's brain cauliflower is carefully processed, and the store has torn off all the omentum on the surface before serving, and there is no fishy smell after cooking. The tender meat slices and old meat slices are fresh, both from the Xuetianwan market not far away daily freshly killed pork, the difference is that the tender meat slices are only a thin layer, the meat is full of elasticity after a few seconds of scalding, the old meat slices are large and thick, and the method of soaking with cornstarch ensures that it is cooked for a long time.

The tables and chairs are closely arranged, and almost all of the adjacent tables are eaten back-to-back, and the atmosphere inside and outside the restaurant is quite lively. The hot pot restaurant has been in business for many years, and there are many stains on the walls, tables and chairs, and the floor is seriously slippery, so customers should pay extra attention when shuttling inside. The service staff are all middle-aged women, and their attitudes have dropped significantly during peak periods, and customers need to be urged many times to refill water and add vegetables.

Erlong hot pot at the back gate of Shaping Park has also been in business for many years, and its boss Liu Erlong is actually the younger brother of Dalong Liu Peng. From the taste point of view, Erlong hot pot is not as spicy as Dalong, but the oil at the bottom of the pot is mellow and the freshness of the dishes is not bad. If you don't want to wait for a table in Dalong, you can also consider going to Erlong hot pot.