Zhang Chonghui 18-Year Community Hot Pot (Shizhu Branch)
Hot pot · ⭐ 4.3
No. 12, Wanshou Avenue
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. 12, Wanshou Avenue. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Jiu Niang's Secret Tender Pork Slices, Old Pork Slices, Dopamine Mango Soft Ice.
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: 4.3
- Address: No. 12, Wanshou Avenue
- Popular dishes: Jiu Niang's Secret Tender Pork Slices, Old Pork Slices, Dopamine Mango Soft Ice, Chocolate Mochi Ice, 榴莲绵绵冰
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Dishes
Jiu Niang's Secret Tender Pork SlicesPork tenderloin slices marinated in a secret sauce and quickly stir-fried for a tender, flavorful dish.
Old Pork SlicesTu Pig Old Meat Slice is a dish featuring native pork as the main ingredient. The pork is sliced, marinated, and stir-fried with green peppers and onions. Common seasonings include light soy sauce, cooking wine, and starch, resulting in tender meat and crisp vegetables.
Dopamine Mango Soft IceA creamy mango ice dessert made with fresh mango, coconut milk, and condensed milk for a sweet, smooth texture.
Chocolate Mochi IceChocolate mousse ice is made from chocolate, milk, and cream, processed into a smooth,细腻 icy texture through freezing and grinding, offering a silky mouthfeel with rich chocolate aroma.
榴莲绵绵冰榴莲绵绵冰以新鲜榴莲果肉为主要原料，经冷冻研磨制成细腻冰沙状，口感绵密如冰淇淋。制作时将榴莲去核后放入冷冻设备中打成冰沙，保持其浓郁果香与顺滑质地。
现切吊龙牛肉现切吊龙牛肉选用牛脊背部位的吊龙肉，经手工现切后快速烹饪，保留肉质鲜嫩。主要食材为新鲜牛肉，制作方法包括切片、腌制和高温快炒或涮煮。
Fresh Duck IntestineFresh duck intestine is a dish made with fresh duck intestines, which are cleaned, blanched, and stir-fried with seasonings. It has a crisp and tender texture with a fresh and delicious taste.
Preserved Meat TangyuanPreserved meat tangyuan is made by wrapping glutinous rice dough around a filling of cured meats, shrimp, and mushrooms, then boiled in savory broth for a rich, soft, and flavorful dish.
Taro Mochi IceXiangyu mianmianbing is made from fresh taro, steamed and mashed, then mixed with milk, cream, and sugar. After slow freezing and constant stirring, it forms a smooth, dense ice texture. Add coconut milk, red beans, or taro balls when serving.