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 plump, fresh Gamberi shrimp, calling it the standout star of the fiery, communal hotpot experience. The overall vibe is a warm, convivial feast where bold Chongqing spice meets farm-fresh ingredients.
“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.
