The story
Nestled on Via Barberini in Rome’s city center, **天赐重庆农场火锅 TIANCI CHONGQING FARM HOTPOT** brings a modern, interactive hotpot experience to the Eternal City. Creator Giuliacrossbow calls it “perfect for a cold winter evening,” praising the great atmosphere, friendly staff, and fun, hands-on dining. The space feels lively and Instagrammable — a contemporary take on Chinese tradition that has earned a solid 4.3-star rating.
The menu dives deep into authentic ingredients: alongside broths like *Brodo ai Funghi* and *Brodo al Pomodoro*, diners cook thin-sliced beef (*Fettine di Manzo Rezzato*), beef tongue, pork intestine, even beef penis — a bold, regional offering. Shrimp, quail eggs, soybean noodles, sweet potato, and little mushrooms round out the spread, nearly all earning a thumbs-up from the reviewer. It’s a fearless, convivial spot for those ready to explore the full spectrum of Chongqing-style hotpot.
Synthesised by AI from every creator’s review. First reviewed 2021.
Most-loved dishes
AI summary of what 11 dish mentions say about the food
Reviewers rave about the succulent Gamberi shrimp, praising its fresh, briny snap. The overall vibe is a fiery, communal feast that feels both rustic and refined.
“Shrimp — everyone likes shrimp. I peel them and eat them. They cook quickly in the broth and are very tasty.”
What creators say
1 creator has covered 天赐重庆农场火锅 TIANCI CHONGQING FARM HOTPOT. Most active: Giuliacrossbow
A modern hotpot spot in Rome with a great atmosphere, friendly staff, and a fun interactive dining experience — perfect for a cold winter evening.
Dishes mentioned
Brodo ai Funghi
I chose the mushroom broth — it's delicate, not too intense, very close to a jelly in texture. I really like it, it's a good base for dipping all the ingredients.
Brodo al Pomodoro
I also got the tomato broth — it's a classic, pairs well with everything. I like having two broths so I can switch flavours.
Fettine di Manzo Rezzato
These beef slices are very fatty — big and beautiful. The interesting thing is they cook instantly when you dip them in the broth. The fat gives a lot of flavour.
Lingua di Manzo
Beef tongue — I was a bit hesitant but it's actually very tender and delicate. It reminds me a bit of jelly in texture. Not intense at all, very mild.
Intestino di Maiale
Pork intestine — the smell is very strong, like tripe. The texture is very chewy. I don't like it, I'm not used to eating these things. The smell puts me off.
