About this place
Built on the site of Chongqing's early coal mining district and primary livestock slaughterhouse — which is precisely why the tripe, yellow throat and duck blood here are exceptionally fresh, and why this remote mountain hotpot colony exists at all.
Drifter says
"Many old restaurants here still use underground well water to make the base broth, cooking in cast-iron nine-grid pots weighing dozens of kilograms, blackened by decades of intense flame. Tallow ratio is extreme — when it cools it solidifies visibly around the bowl rim within sec..."