Five Tiger Generals Hot Pot (Wuhou Temple Branch)
Hot pot · ⭐ 4.8
No. 243 Wuhouci Street, Building 1, 1st Floor, Unit 2
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. 243 Wuhouci Street, Building 1, 1st Floor, Unit 2. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Three-Flavor Hot Pot, Zi Long Fresh Duck Intestines, Angus Beef Tenderloin.
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: 4.8
- Address: No. 243 Wuhouci Street, Building 1, 1st Floor, Unit 2
- Popular dishes: Three-Flavor Hot Pot, Zi Long Fresh Duck Intestines, Angus Beef Tenderloin, Zhang Fei Black Tripe, Crispy Pork Meatballs
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Dishes
Three-Flavor Hot PotA hot pot dish featuring three distinct flavors—spicy, sour, and savory—served with meats and vegetables for a layered taste experience.
Zi Long Fresh Duck IntestinesA Sichuan dish made with fresh duck intestines stir-fried quickly with garlic, chili, and Sichuan peppercorns, offering a crisp texture and spicy flavor.
Angus Beef TenderloinAngus beef is a dish made primarily from high-quality Angus beef. The beef is carefully selected for its tender and juicy texture. To prepare, the beef is sliced thinly, marinated with a specially crafted seasoning, and then quickly stir-fried until cooked. This process preserves the beef's natural flavors, enhancing its delicious taste.
Zhang Fei Black TripeA classic Sichuan dish made with fresh beef tripe, stir-fried with chili, Sichuan pepper, garlic, and other seasonings for a spicy, crunchy texture.
Crispy Pork MeatballsSour meat is a traditional dish primarily made with pork belly. To prepare it, pork belly is sliced thinly, marinated, and then deep-fried until golden and crispy. It can be served with seasonings, offering a crunchy texture and delicious meat flavor.
Ma Chao Layered TripeA Sichuan-style dish made with beef tripe layered and marinated in a spicy sauce, offering a crisp and numbing flavor.
Fish Roe Shrimp DumplingsFish roe shrimp paste is a dish made from fresh shrimp and fish roe. Shrimp is minced and mixed with fish roe, then combined with starch, egg white, and seasonings to create a smooth, tender shrimp paste, which is steamed or boiled to set. The finished dish is white in color, delicate in texture, with fish roe providing a unique popping sensation.
Yin-Yang Hot PotA double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.
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.
Spicy Red PotA spicy Sichuan-style hot pot made with a rich red broth seasoned with chili, Sichuan pepper, and beef or other meats.