Hong Zhong Fa Bai Lao Hot Pot (Changjiahui Store)
Hot pot · ⭐ 4.0
No. 28, Annex to No. 68 Taichang Road
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. 28, Annex to No. 68 Taichang Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Dandong Fried Squid, Qianqian Xiaojungan, Rolled Braised Tofu Skin.
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: 4.0
- Address: No. 28, Annex to No. 68 Taichang Road
- Popular dishes: Dandong Fried Squid, Qianqian Xiaojungan, Rolled Braised Tofu Skin, Niang Nia's Tender Beef, Zhang Fei Bubbled Tofu
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Dishes
Dandong Fried SquidA dish made with fresh squid from Dandong, blanched and stir-fried with garlic, ginger, and scallions for a tender and flavorful experience.
Qianqian XiaojunganA Sichuan-style dish made with pig or beef tripe, stir-fried with chili and Sichuan pepper for a spicy and numbing flavor.
Rolled Braised Tofu SkinA Chinese home-style dish made by rolling tofu skin into rolls and braising them in a savory sauce, resulting in tender and flavorful bites.
Niang Nia's Tender BeefA Sichuan dish featuring tender beef stir-fried quickly with spices and vegetables, known for its spicy and numbing flavor.
Zhang Fei Bubbled TofuA spicy Sichuan snack made with marinated tofu fried until crispy, then stir-fried with chili and Sichuan pepper for a numbing, fiery flavor.
Signature Crispy PorkSignature crispy pork strips made from tenderloin, coated in starch and egg, then deep-fried until golden and crunchy. Crispy outside, tender inside—perfect as a side dish or snack.
Authentic Duck BloodA dish made with fresh duck blood, seasoned with garlic, chili, and herbs for a rich, spicy flavor.
Fresh Beef Tripe from Live SlaughterhouseFresh beef tripe sourced directly from live slaughterhouses, quickly cleaned and sliced, then blanched in spicy Sichuan-style broth for a crisp, tender texture.
Lotus Root MeatballsLotus root meatballs are made by mixing minced pork with diced lotus root, seasoned and shaped into balls, then pan-fried or boiled for a savory, crunchy texture.
Bull Liver SupremeA Sichuan dish featuring stir-fried beef liver with chili and Sichuan pepper, offering a rich, spicy flavor.