Halal Xi Niu Fresh Hot Pot
Hot pot · ⭐ 3.7
No. 14 Jiangxi Street
Dragon Mate tips
If you are traveling in China to visit Chengdu, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 14 Jiangxi Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Blanched Beef Tripe with Chili, Spicy Oil Base, Health-Promoting Tomato Hot Pot.
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: 3.7
- Address: No. 14 Jiangxi Street
- Popular dishes: Blanched Beef Tripe with Chili, Spicy Oil Base, Health-Promoting Tomato Hot Pot, Chilled Duck Intestines, Local Thousand-Layer Tripe
China trip · China travel
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Dishes
Blanched Beef Tripe with ChiliA Sichuan-style dish made with blanched beef tripe, seasoned with chili and Sichuan peppercorns for a spicy and numbing flavor.
Spicy Oil BaseA full chili oil base made from beef tallow, chili peppers, and Sichuan peppercorns, with various spices stir-fried and simmered to create a rich red broth.
Health-Promoting Tomato Hot PotHealth-conscious tomato hot pot features fresh tomatoes with beef bone broth and clear soup as dual bases, plus tofu, mushrooms, and vegetables stewed together. One side is sweet-sour tomato broth, the other a light soup—ideal for varied tastes.
Chilled Duck IntestinesA chilled dish made from fresh duck intestines, quickly cooled after blanching and tossed with garlic, cilantro, chili oil, and other seasonings for a crisp, refreshing bite.
Local Thousand-Layer TripeA Sichuan dish made with beef tripe, sliced and stir-fried with chili, Sichuan pepper, and fermented bean paste, offering a crisp texture and bold flavor.
Tibetan Yak Breast FatTibetan yak breast fat is a premium dish made from the fatty layer of highland yak, marinated and slowly roasted or grilled to perfection—rich, tender, and deeply flavorful.
Bamboo ShootBamboo shoots are young bamboo stems harvested in spring. After blanching or boiling, they can be eaten directly or used in cooking. Common preparations include stir-frying, making soups, cold dishes, or pairing with meats—such as stir-fried bamboo shoots with pork slices or bamboo shoot stewed chicken—offering a crisp and tender texture.
Brown Sugar Steamed BunRed sugar steamed buns are a traditional Chinese pastry made primarily from red sugar and flour. After fermentation, the dough is flavored with red sugar and then steamed. The buns have a full, rounded shape, a light yellow color, and emit a sweet aroma of red sugar.
Pea ShootsPea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.
Bianjiao Paipai RouA Sichuan-style dish made with pork belly, marinated, braised, then pan-fried until crispy edges form. Tender and savory.