Niu You Yu Di
Hot pot · ⭐ 4.7
No. 4, 6, 8 Yanye Road
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. 4, 6, 8 Yanye 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: Stewed Beef Offal, Boiled Beef, Braised Beef Trotter.
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: 4.7
- Address: No. 4, 6, 8 Yanye Road
- Popular dishes: Stewed Beef Offal, Boiled Beef, Braised Beef Trotter, Ox Tail, Beef Skin
China trip · China travel
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Dishes
Stewed Beef OffalA dish made by stewing beef offal such as tripe, intestines, and lungs until tender, commonly served in Chinese cuisine.
Boiled BeefBoiled beef is a dish made by cooking and cooling beef before slicing it. Main ingredient is beef, with added aromatics like scallions, ginger, and star anise for flavor. The meat is tender and easy to eat.
Braised Beef TrotterA traditional dish made by slow-cooking beef trotters until tender, resulting in a rich, gelatinous texture and savory flavor.
Ox TailBeef tail is blanched and simmered with scallions, ginger, star anise, and other spices until tender and the broth is rich.
Beef SkinBeef skin is a dish made from cowhide, typically boiled or braised with spices for a tender and chewy texture.
Beef TripeBeef tripe is a flavorful dish made from the stomach of a cow, often stir-fried or stewed with spicy seasonings.
Beef penis牛鞭是一种以牛的生殖器官为主要食材的菜肴，通常经过清洗、焯水处理后，与多种调料一同炖煮或红烧，使其软糯入味。
Spicy Soup BaseSpicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
Stuffed Pork BellyDoubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.