What's New Restaurants: Dalong Jiuge Chongqing Hotpot in Jinsong

As I sit, halfway through the meal, with tears in my eyes and sweat running down my brow, I wonder why I ever disputed Dalong Jiuge’s claim to serve some of Beijing’s spiciest hotpot. The hotpot in question is Chongqing style and most of the spices and chilies (of which there are plenty) are brought in especially from the southern city. The signature hotpot base comes in three levels of spice: mild, medium and hot (RMB 48, 大龙红油锅). Even the medium has us gasping for another chilled beer. Set up by a group of Chongqing locals, authentic touches are apparent throughout the menu, for example in the gandie (RMB 6, 大龙干碟), a mix of seven dry spices, into which to dip cooked morsels of meat.

Marked by its simplicity, hotpot lives and dies on the quality of its ingredients. Thankfully Dalong Jiuge holds up its end of the bargain in this regard. All the usual favorites – wafer thin beef (RMB 78, 极品牛小排) and lamb (RMB 48, 手切鲜羊肉) – are satisfyingly fresh and reasonably priced. The chef’s skill shows most in the gossamer potato slices (RMB 16, 功夫土豆), which cook through after the merest dip in the bubbling stock.

Cool down afterwards with a bowl of bingfen, a clear jelly made from a plant called Apple of Peru, and served with peanuts and brown sugar syrup (RMB 8, 大龙冰粉). The lightly herbal jelly is ambrosial after the preceding sensory onslaught. 

Jinsong may seem like a long way to go for hotpot, but those who make the trip will be well rewarded with an authentic experience.

Dalong Jiuge Chongqing Hotpot
Daily 10.30am-2pm; 5.30-9.30pm. 1-5A, 16 Nan Mofang Lu, Jinsong Qiao, Chaoyang District (8735 5567)
大龙九阁重庆火锅：朝阳区劲松桥南磨房路16号院甲1-5
 

Photos: Ken