Lian Dang Ku Local People's Old Hot Pot
Hot pot · ⭐ 4.2
No. 50 Zourong Road, Jiefangbei Subdistrict
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. 50 Zourong Road, Jiefangbei Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Braised Chicken Feet, Sliced Pork Kidney with Big Knife, Fresh Beef Tripe from the Slaughterhouse.
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: 4.2
- Address: No. 50 Zourong Road, Jiefangbei Subdistrict
- Popular dishes: Braised Chicken Feet, Sliced Pork Kidney with Big Knife, Fresh Beef Tripe from the Slaughterhouse, Hand-Beaten Original Flavor Shrimp Paste, Boiled White Tofu Layer
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Dishes
Braised Chicken FeetBraised chicken feet is a dish made primarily with chicken feet, blanched and then slowly stewed with spices and seasonings until tender and flavorful. Common ingredients include star anise, cassia bark, Sichuan pepper, and ginger to infuse the chicken feet with rich broth flavor.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Fresh Beef Tripe from the SlaughterhouseFresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
Hand-Beaten Original Flavor Shrimp PasteFresh shrimp is hand-beaten to create a gelatinous, tender paste with no additives—seasoned only with salt and a touch of ginger. Delicate and naturally sweet, it's perfect for boiling or hot pot.
Boiled White Tofu LayerA Sichuan dish made with layered tofu, boiled in spicy broth with chili and Sichuan pepper, offering a fresh and numbingly spicy flavor.
Spicy Pepper and Century Egg MeatballsBurned pepper egg balls are made with century eggs and pork mince. Mix crushed century eggs with pork, add seasonings, shape into balls, then fry or steam. Finish with stir-fried chili (usually green pepper), garlic, and soy sauce, poured over the balls for a harmonious flavor.
Spontaneous SquidA dish made with fresh squid, marinated and quickly stir-fried for a tender, savory flavor.
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).
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.
Dragon Claw MushroomDragon Claw Mushroom is a type of edible fungus commonly stir-fried with garlic and vegetables. It has a crisp texture and savory flavor, often used in Chinese home cooking.