Deng Mangzi is a master of hot pot in the market, and the boss directly opened the hot pot restaurant at the entrance of the flower market and vegetable market. Outside the hot pot restaurant is mixed with people all year round, and the pictures of aunts and mothers-in-law bargaining with small stalls and vendors constitute the most marketable Chongqing life. After more than 20 years of baptism, the white walls have been smoked to change color, the tables and chairs are also dilapidated, the air circulation in the semi-basement is not smooth, and the dining area is always floating with the smell of hot pot. The waiters at the hot pot restaurant are notoriously bad-tempered, but even so, there are still a large number of customers waiting in line every day.
The bottom of Deng Mangzi's pot is fried by the boss Deng Tao himself, and the chili oil that takes 2 hours to boil over low heat is its essence. At different stages of boiling chili oil, Deng Tao added three kinds of dried chili peppers, Guizhou chili peppers and bullet chili peppers in turn, so that the aroma of the soup base is rich in layers, and the taste will not become salty or bitter in the later stage of eating, but the more it is cooked, the spicier it becomes.
When the fat intestines of the local pig are served, they have been pre-marinated, and the appearance is full after boiling, and when you bite lightly, the hot pot soup base flows out quickly, and the taste is elastic and juicy, however, because the fat intestines themselves have a lot of fat, it is best not to match them with the oil dish, and only dip a little dry chili noodles to taste domineering enough. Fragrant cucumbers and fragrant lettuce require a chef's knife skills, and unlike the regular lumpy way of eating, both vegetarian dishes are cut into thin slices and soaked in the pan for a few seconds to achieve just the right amount of crispness. Fresh loin slices and beef liver are unpicked, and both ingredients retain the most original fishy smell, which is not acceptable to all diners.
The hot pot restaurant has a strong daily customer flow, and the store implements numbered dining, and enters the venue at 5 p.m. to eat. Occasionally, there may be no more than 3 people during peak weekends and holidays, so it is recommended that diners prepare well in advance to avoid disappointment.
