Wanjie Lao Zao Hot Pot · 20-Year Old Brand (Dongjiao Memory Store)
Hot pot · ⭐ 4.3
No. 140, Jianshe South Road
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. 140, Jianshe South 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: Tai Chi Shrimp Slurry, Tender Beef, Grandma Sun's Black Tofu Pudding.
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: 4.3
- Address: No. 140, Jianshe South Road
- Popular dishes: Tai Chi Shrimp Slurry, Tender Beef, Grandma Sun's Black Tofu Pudding, Lemon Pork Kidney Slices, Freshly Sliced Yellow Beef
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Dishes
Tai Chi Shrimp SlurryA dish featuring delicate shrimp paste shaped into a tai chi pattern using white and pink layers, highlighting both visual artistry and subtle flavor.
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.
Grandma Sun's Black Tofu PuddingA traditional Chinese soy-based dessert made from black soybeans, gently coagulated with brine for a silky texture. Served with savory seasonings like soy sauce and scallions.
Lemon Pork Kidney SlicesA refreshing dish made with pork kidney slices marinated in lemon juice and seasonings, offering a tangy and slightly spicy flavor.
Freshly Sliced Yellow BeefFresh yellow beef is hand-cut and quickly cooked to preserve its tender texture, typically prepared by stir-frying, boiling, or hot-pot cooking.
Fresh Duck Intestines SteamedFresh duck intestine is a dish made from fresh duck intestines, cleaned and marinated with special seasonings, then served cold with葱姜蒜 for a crisp and tender texture.
Premium Boiled Beef TripePremium beef tripe is gently boiled in water to preserve its tender texture, served with a secret dipping sauce for a fresh and savory taste.
Braised Chicken Feet with Tiger SkinHǔpí Jījiǎo is a dish featuring chicken feet as the main ingredient. After blanching, the feet are deep-fried until the skin wrinkles, then simmered with soy sauce, sugar, and cooking wine to absorb flavor and develop a tiger-striped texture.
Crab StickCrab sticks are imitation crab meat products made primarily from fish paste, featuring a bright color and tender texture. They are commonly stir-fried, simmered in soup, or grilled with other seafood or vegetables.
Chongqing Hot PotA spicy hot pot dish from Chongqing, made with beef, offal, and vegetables in a rich, numbingly spicy broth.
Highland Blood TripeA Sichuan dish made from fresh beef tripe, stir-fried with chili and Sichuan peppercorns for a spicy and numbing flavor.
Fresh Duck IntestinesFresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
Spicy Tripe SlicesSpicy and numbing small intestines is a dish primarily made with pig or beef tripe. After cleaning and slicing, the tripe is marinated with rice wine and ginger slices, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang (fermented broad bean paste).