The bottom of the pot is the same as that of Yuzong, which is a typical taste of old Chongqing hot pot. The bottom of the pot is boiled with pure butter, and after many times of boiling, the soup base itself has a lot of seasoning residue, so it can only be boiled slowly over low heat after the soup is boiling, so as not to stick to the pot. The spicy taste of the old hot pot is rich in layers and the taste is thicker, so compared with Internet celebrity hot pots such as Deng Mangzi and Sister Huang, the slag hot pot is more favored by local diners in Chongqing.

The hoof tendon frozen goods selected for beef hoof tendons are soft and chewy when they are first cooked, and the taste becomes jelly-like after a long time of cooking, and they melt in your mouth when you suck them lightly. Although the handmade three-line meat is fat and thin, the knife work is neat, although it has been quick-frozen in advance for the convenience of cutting the plate, the taste has not been affected, and the meat quality is still fresh and fragrant. Peanut sprouts are popular in Chengdu, but in Chongqing, they are served by only a few hot pot restaurants, and they are similar in appearance to soybean sprouts, with a crisp and sweet mouth. However, unfortunately, the quality of fresh goods such as duck intestines and eel is not stable enough, and some diners have encountered the taste of the ingredients, and many customers have reported diarrhea after the meal.

The environment and service of the slag are also not worth looking forward to, the garbage inside and outside the store is not cleaned up in a timely manner, the ground is seriously slippery, and customers need to be extra careful when walking around.