De Zhuang Hot Pot (Shi Dai Tian Jie Branch)
Hot pot · ⭐ 4.5
No. 174 Changjiang 2nd Road (near Great Wall Hotel and Majiabao Bus Station)
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at No. 174 Changjiang 2nd Road (near Great Wall Hotel and Majiabao Bus Station). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Tender Beef, Dezhuang Beef Tripe, Dezhuang Secret Spicy Red Oil Broth.
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: 4.5
- Address: No. 174 Changjiang 2nd Road (near Great Wall Hotel and Majiabao Bus Station)
- Popular dishes: Tender Beef, Dezhuang Beef Tripe, Dezhuang Secret Spicy Red Oil Broth, Freshly Sliced Goose Intestine, Fresh Tripe and Duck Intestine Platter
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Dishes
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Dezhuang Beef TripeA Sichuan-style dish made with beef tripe, marinated and quickly blanched in spicy broth for a crisp, numbingly delicious bite.
Dezhuang Secret Spicy Red Oil BrothA rich and spicy broth made with a blend of chili, Sichuan pepper, and traditional Chinese spices, ideal for hot pot or noodle dishes.
Freshly Sliced Goose IntestineA dish made from fresh goose intestines, quickly stir-fried with garlic and chili for a crisp, tender texture.
Fresh Tripe and Duck Intestine PlatterFresh tripe and duck intestine platter features tender, quick-boiled ingredients served with a spicy dipping sauce—ideal for Sichuan-style hot pot enthusiasts.
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.
Duck IntestinesDuck intestine, made primarily from fresh duck intestines, is carefully cleaned and processed to maintain its tender texture. It can typically be paired with various seasonings and cooking methods such as stir-frying, boiling, or grilling, creating a variety of delicious dishes. Its unique texture and rich nutrition make duck intestine one of the ingredients beloved by many diners.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
Yin-Yang Hot Pot Base鸳鸯锅底 is a classic choice for hot pot, consisting of two different flavored broths—typically one spicy and numbing, and the other mild. The spicy broth is made by simmering chili peppers, Sichuan peppercorns, and other spices, resulting in a rich, stimulating flavor that awakens the appetite. The mild broth is based on clear soup or bone broth, offering a refreshing taste ideal for cooking a variety of ingredients.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.