Restaurant review: Chongqing Liuyishou Hotpot, Causeway Bay – not for the squeamish
Strong flavours abound, with ingredients including pig brains, blood, tripe and testicles, which all go well with spicy Chongqing soup base and pork bone broth. Also on the menu are delicate dumplings and soybean rolls
Don’t read this if you’re squeamish.
Chongqing Liuyishou Hotpot – which originates in Chongqing and has more than 500 branches worldwide, specialises in Sichuan-style hotpot. As with many other hotpot restaurants, they serve a great variety of ingredients, including many different “parts” – brains, heart, testicles, kidneys, blood and intestines – that some might find challenging.
Fortunately, that was not the case for the group I was with.
First served was the pork aorta (HK$108), thin slices that maintained their crunchy texture after being cooked in the bubbling broths. It wasn’t my favourite, though, because it didn’t soak up any of the spicy flavour.
We knew the sliced US snowflake beef (HK$198 for a large portion) would be good – it was well marbled and thinly sliced, but surprisingly, it paled it comparison to the Chongqing Liuyishou-style beef rumen (smooth tripe, HK$138). If you’ve eaten any of the various types of tripe, you’ll know that it usually takes a long time to cook. This was very thin and soft, needed only about a minute in the broth, and was tender and absorbent.
Chongqing Liuyishou Hotpot, Aura on Pennington, 66 Jardine’s Bazaar, Causeway Bay, tel: 2110 8889. About HK$300 without drinks or the service charge.
While you’re in the area