重庆火锅的特点是麻辣为主、多味并存、麻辣鲜香,此店是重庆最传统的纯牛油锅底,配以花椒、辣椒、豆瓣和36种香料,手工炒制而成。锅底无任何添加剂和人工香精及色素。老鹰茶(又名:老萌茶)产自四川山区,滋味厚实,先涩后甘,消暑解渴。重庆火锅搭配老鹰茶,可以达到生津去火、辣而不燥的效果。为了做到正宗重庆味,牛油、辣椒、花椒、豆瓣及多种香料均来自 Chongqing hot pot is characterized by spicy-based, multi-flavor coexistence, spicy flavor, this shop is the most traditional pure beef in Chongqing pot bottom, with pepper, pepper, watercress and 36 kinds of spices, hand-frying. Bottom of the pot without any additives and artificial flavors and colors. Eagle tea (also known as: old Mengcha) produced in Sichuan mountains, thick taste, first astringent Gan, refreshing thirst quench. Chongqing hot pot with eagle tea, you can reach the fluid to the fire, spicy but not dry effect. In order to achieve authentic Chongqing flavor, butter, pepper, pepper, watercress and a variety of spices are from