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
Interior of Chongqing Liuyishou Hotpot in Causeway Bay. Photo: Jonathan Wong
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.
Pork meatball and stuffed meatball. Photo: Jonathan Wong
We didn’t order only blood and guts, though. Stuffed meatballs (HK$48) had to be bitten into carefully, because they were liquid inside. Cuttlefish paste (HK$58) was roughly textured and tender, while cuttlefish paste stuffed into youtiao (Chinese doughnuts, HK$78) really soaked up the broth. Dumplings (HK$58) were delicate and best cooked in the more subtle soup.
Chongqing Liuyishou Hotpot, Aura on Pennington, 66 Jardine’s Bazaar, Causeway Bay, tel: 2110 8889. About HK$300 without drinks or the service charge.