Zuo Lao Miao Old Hot Pot
Hot pot · ⭐ 4.5
No. 18-1, Tiansheng Lane
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. 18-1, Tiansheng Lane. 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, Fresh Beef Tripe from the Slaughterhouse, Corn Porridge.
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: 4.5
- Address: No. 18-1, Tiansheng Lane
- Popular dishes: Braised Chicken Feet, Fresh Beef Tripe from the Slaughterhouse, Corn Porridge, Fresh Duck Intestines Hand-Scraped, Lao Ya Cilantro Beef
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Dishes
Braised Chicken FeetA dish made by slow-cooking chicken feet with spices and seasonings until tender and flavorful.
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.
Corn PorridgeCorn porridge is a simple home-style rice dish, primarily made with corn kernels and rice. Mix the corn kernels and rice, then cook until the porridge thickens and has a smooth, delicate texture. This porridge is nutritious and suitable for people of all ages.
Fresh Duck Intestines Hand-ScrapedFresh duck intestine is a dish made primarily from fresh duck intestines, cleaned and served raw to preserve its crisp and tender texture. The intestines are carefully cleaned and kept in their original state, then enjoyed with seasonings or dipping sauces.
Lao Ya Cilantro BeefLao Ya Cilantro Beef is a Chinese dish made with beef and cilantro. The beef is stir-fried and seasoned with cilantro, offering a tender texture and rich aroma.
Old Oil Pot BaseOld oil pot base is a traditional Sichuan hot pot seasoning made by repeatedly frying animal fat with spices like chili, Sichuan pepper, and fermented broad bean paste. It delivers rich aroma and numbing spiciness.
Old Meat SliceA classic Chinese home-style dish made with pork tenderloin slices, deep-fried and stir-fried with vegetables like bell peppers and onions for a crispy exterior and tender interior.
Meat-Loaded Luncheon MeatA canned meat product made from a blend of pork and beef, seasoned and cooked to create a savory, ready-to-eat food.
Fresh Pig's TripeFresh pig's esophagus is a dish made from the pig's esophageal tissue, sliced after cleaning and quickly blanched or stir-fried in boiling water to maintain its crisp texture. It is commonly seasoned with chili, garlic, and ginger.