Qiao Lin Hotpot - Chicago Chinatown

Delicate, translucent glass vermicelli noodles that absorb rich, savory hotpot broths perfectly.

Chewy sliced rice cakes that add a delightfully dense and springy texture to any hotpot broth.

Thick, handmade knife-cut wheat noodles with a rustic, toothsome texture perfect for soaking up hotpot seasonings.

Silky and slippery wide glass noodles crafted from sweet potato starch, famous for absorbing spicy broths.

Savory wok-fried rice tossed with crisp mung bean sprouts, scrambled egg, and scallions.

Hand-folded pork dumplings filled with seasoned ground pork, aromatics, and savory juices.

Tender beef wontons wrapped in delicate pastry dough, served ready to cook in hotpot broth.

Crisp and crunchy black beef tripe prepared in traditional Chongqing hotpot style for an authentic bite.

Signature Chongqing-style crispy fried pork strips, seasoned with Sichuan pepper and fried to golden perfection.

Freshly sliced prime short rib beef featuring intense marbling for a tender, melt-in-your-mouth hotpot experience.

Thinly sliced bamboo hearts offering a delightful crunch and subtle earthiness when dipped into broth.

Tender slices of beef marinating in a fiery dual-pepper blend inspired by traditional TaiChi balance.

Handcrafted sweet shrimp paste formed into smooth scoops, delivering fresh seafood sweetness.

Dramatic one-meter presentation of beautifully marbled sliced beef roll, built for sharing.

Tender beef cubes heavily marinated in chili spices and threaded on skewers, perfect for quick boiling.

Tender slices of beef marinated in a fiery blend of Sichuan chili powder and peppercorns.

Premium American Kobe beef thin slices featuring delicate web-like fat marbling for ultra-rich flavor.

Halal-certified high-grade New Zealand lamb shoulder, paper-thin shaved for quick flash-boiling.

Thinly sliced pork belly with balanced layers of fat and lean meat that melt into boiling hotpot broth.

Succulent bite-sized chicken pieces marinated with crushed garlic and aromatic oils.

An assortment of fresh gourmet mushrooms including enoki, shiitake, oyster, and king oyster mushrooms.

Crispy fried bean curd rolls that rapidly absorb soup when submerged into simmering broth.

Fresh enoki mushrooms with long, slender stems and small caps, providing a light, crisp bite.

Soft tofu pockets brined to retain moisture, bursting with creamy texture when cooked.

Fresh Garland Chrysanthemum greens with a distinct herbal aroma and tender leafy greens.

Tender baby bok choy halves offering a crunchy stem and sweet leafy flavor.

Finely shredded potato strips cooked for 8 seconds to retain maximum crispness and light bite.

Crisp lotus root cross-sections showcasing their characteristic natural decorative pinwheel pattern.

Classic dual-chamber split hotpot pot featuring one spicy Chongqing broth and one rich mild collagen broth.

Signature single pot of slow-simmered beef tallow broth infused with Sichuan peppercorns and chili peppers.

Golden crispy fried glutinous rice cakes coated with sweet brown sugar syrup and toasted soybean powder.

Exquisite crepe cake layers filled with subtle, velvety green tea matcha pastry cream.

Silky soft milk mochi served alongside toasted oat clusters for a light and sweet treat.

Chilled smashed cucumbers tossed with minced garlic, sesame oil, and light chili seasoning.

Sparkling fruit soda infused with fragrant Japanese citrus yuzu for a citrusy refresher.

Rich fresh milk tea topped with a fluffy layer of salted cheese foam and chewy tapioca pearls.

Traditional sweet herbal tea brewed to cool heat during spicy hotpot dining.