Dou Shi Qiang Hot Pot (Mingmen Jiangshan Branch)
Hot pot · ⭐ 3.9
No. 1005, Nanjin Street
Dragon Mate tips
If you are traveling in China to visit Chongqing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 1005, Nanjin 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: Pickled Chili Duck Neck Strips, Braised Pig's Head Intestine, Thin Sliced Pork Kidney.
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: Chongqing
- Category: Hot pot
- Rating: 3.9
- Address: No. 1005, Nanjin Street
- Popular dishes: Pickled Chili Duck Neck Strips, Braised Pig's Head Intestine, Thin Sliced Pork Kidney, Beef with Skin, Signature Large Shrimp
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Dishes
Pickled Chili Duck Neck StripsA spicy Sichuan-style cold dish made with duck neck strips marinated in pickled chili and seasonings, offering a tangy and numbing flavor.
Braised Pig's Head IntestineA traditional Chinese dish made by braising pig's head intestines, resulting in a tender and flavorful texture.
Thin Sliced Pork KidneyA Sichuan dish made with thinly sliced pork kidneys, quickly blanched and stir-fried with aromatics like ginger, garlic, and chili for a fresh, savory flavor.
Beef with SkinBeef with skin is a dish made primarily from beef and cowhide. The beef and cowhide are stewed together, making the hide soft and tender while the beef becomes fall-off-the-bone tender. During preparation, ingredients such as scallions, ginger, and star anise are typically added, and the dish is slowly simmered over low heat for a long time to allow the flavors to fully blend.
Signature Large ShrimpSignature large shrimp dish made with fresh shrimp, stir-fried with garlic and ginger, seasoned with soy sauce, cooking wine, and sugar, then thickened to create tender, flavorful shrimp.
Bone-in Chicken FeetBone-in chicken feet made from whole chicken feet, cooked by braising or stewing. Tender and gelatinous with a chewy texture and rich braised aroma.
Sichuan Pepper Beef TongueSichuan pepper beef tongue is a dish featuring beef tongue as the main ingredient, seasoned with unique Sichuan pepper. The beef tongue is carefully cooked to achieve a tender texture, then blended with the refreshing aroma and mild spiciness of Sichuan pepper, creating a distinctive flavor.
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.
Fresh TripeFresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.
Fresh Brain TissueFresh brain dish is a culinary specialty primarily made with pig or cow brain. After cleaning and processing, it is cooked in water or broth and seasoned with ingredients such as scallions, ginger, garlic, and cooking wine, resulting in a delicate and tender texture.