17 Yao Qi · Hualong Bridge Memory Old Hot Pot
Hot pot · ⭐ 4.6
Shop No. 2-1, No. 64, Ruitian Road (200 meters from Zhongduan Bus Stop on Ruitian Road toward Lizeba)
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 Shop No. 2-1, No. 64, Ruitian Road (200 meters from Zhongduan Bus Stop on Ruitian Road toward Lizeba). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Five-Spice Braised Chicken Feet, Ice Tofu Pudding, Cold Pot Duck Blood.
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: 4.6
- Address: Shop No. 2-1, No. 64, Ruitian Road (200 meters from Zhongduan Bus Stop on Ruitian Road toward Lizeba)
- Popular dishes: Five-Spice Braised Chicken Feet, Ice Tofu Pudding, Cold Pot Duck Blood, Hualong Bridge Memory Old Hot Pot, No.17 Goose Intestine
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Dishes
Five-Spice Braised Chicken FeetFive-spice braised chicken feet is a dish made primarily with chicken feet, blanched and then simmered slowly with five-spice ingredients like star anise, cassia bark, bay leaves, Sichuan pepper, cloves, plus soy sauce, rock sugar, and cooking wine until tender and flavorful.
Ice Tofu PuddingIce tofu pudding is a refreshing dessert made from soft tofu combined with specially prepared syrup or fruit juice. The tofu is finely processed to achieve a silky, tender texture, then topped with chilled syrup or juice, preserving the original flavor of the tofu while adding a sweet, refreshing taste. It is especially cooling during summer.
Cold Pot Duck BloodCold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
Hualong Bridge Memory Old Hot PotA traditional Sichuan hot pot made with beef, tripe, duck blood, and more, simmered in a rich, spicy base for an unforgettable flavor.
No.17 Goose IntestineA Sichuan dish made with fresh goose intestines stir-fried with garlic, chili, and Sichuan peppercorns, offering a crisp texture and spicy flavor.
Tripe StemsTripe stems are sliced from beef tripe, blanched in boiling water, then stir-fried with chili, Sichuan pepper, garlic, and ginger.
Fresh Eel Stir-FryA dish made with fresh eel, quickly stir-fried after cleaning and slicing, seasoned with ginger, garlic, soy sauce, and wine for a tender, flavorful experience.
Premium Beef TripePremium beef tripe made from high-quality ox stomach, marinated in a secret spice blend and served chilled with garlic, cilantro, and chili oil for a bold, spicy flavor.
Spicy Soup BaseSpicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Braised BeefBraised beef is a dish primarily made with beef, prepared through slow stewing to achieve tender meat and rich broth. The recipe uses high-quality beef combined with various spices and seasonings, then slowly stewed for an extended period to allow the beef to fully absorb the flavorful broth, resulting in a deep and satisfying taste.
Rongchang Fresh Goose IntestineA Sichuan dish made with fresh goose intestines, stir-fried with garlic, chili, and Sichuan peppercorns for a spicy and numbing flavor.