San Hu You Liao · Spicy Old Hot Pot (Zhongba Branch)
Hot pot · ⭐ 4.2
No. 141, Zhongba Street
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 141, Zhongba Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Ice Cream Crab Stick, Premium Catfish, Tomato Double Pot.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chengdu
- Category: Hot pot
- Rating: 4.2
- Address: No. 141, Zhongba Street
- Popular dishes: Ice Cream Crab Stick, Premium Catfish, Tomato Double Pot, Pot-braised Eel, Panzhong Kidney Stir-fry
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Dishes
Ice Cream Crab StickA frozen seafood product made from fresh crab meat, egg white, and starch, known for its tender and refreshing texture.
Premium CatfishA Sichuan dish made with fresh catfish braised in a spicy and numbing sauce of fermented broad bean paste, chili, and Sichuan peppercorns, resulting in tender fish with bold flavors.
Tomato Double PotTomato hot pot is made primarily with tomatoes, combined with beef tallow hot pot base and clear soup base. The pot is divided into two parts: one side features a sweet and sour tomato broth, while the other side offers either a clear or spicy broth. Main ingredients include tomatoes, beef slices, tofu, and vegetables, which are cooked and then enjoyed.
Pot-braised EelA spicy Sichuan dish featuring tender eel cooked in a clay pot with chili, garlic, and fermented bean paste.
Panzhong Kidney Stir-fryA Sichuan dish featuring stir-fried pig kidneys with vegetables and spicy sauce, known for its bold flavors and tender texture.
Panzhong Snowflake BeefA Sichuan-style dish featuring tender snowflake beef simmered with vegetables and a secret sauce, known for its rich flavor and spicy kick.
Fresh Beef Tripe in PotA Sichuan-style dish made with fresh beef tripe stir-fried with chili, Sichuan pepper, and garlic, offering a crisp texture and bold spicy flavor.
Panzhong Fresh Duck IntestinesA Sichuan dish made with fresh duck intestines stir-fried with chili, Sichuan pepper, and garlic for a spicy and numbing flavor.
Rongchang Local Pig's TongueA traditional Sichuan dish made with pig's tongue from Rongchang, stir-fried with chili and Sichuan pepper for a spicy and numbing flavor.
Chrysanthemum Pork LiverChrysanthemum tripe is a dish made primarily from chicken gizzards (known as 'jun gan'), named for its flower-like shape when sliced. To prepare it, the chicken gizzards are first cleaned thoroughly, then cut into a chrysanthemum pattern and marinated with appropriate seasonings to absorb flavor. The dish is then quickly stir-fried at high heat to preserve the tenderness of the gizzards, resulting in an appealingly colored and beautifully shaped delicacy resembling a chrysanthemum.
Fresh-cut Wagyu StripFreshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.