Shu Daxia Hotpot (Kuanzhai Alley Branch)
Hot pot · ⭐ 4.4
No. 46-3 Jing Xiangzi
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. 46-3 Jing Xiangzi. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: 3-Minute Tripe, Shredded Crab Stick, Tai Chi Double Slides.
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: 4.4
- Address: No. 46-3 Jing Xiangzi
- Popular dishes: 3-Minute Tripe, Shredded Crab Stick, Tai Chi Double Slides, Sichuan Spicy Beef, Deep Sea Kelp Sprouts
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Dishes
3-Minute TripeA quick Sichuan-style dish made with beef tripe, stir-fried in minutes with chili, Sichuan pepper, and garlic for a spicy, aromatic flavor.
Shredded Crab StickSpider crab stick salad is a dish made primarily with crab sticks, sliced into细丝 and stir-fried with vegetables like carrots and green peppers. The crab sticks are first blanched or pan-fried, then combined with prepared vegetables and seasoned appropriately.
Tai Chi Double SlidesTaiji Double Slips is a dish featuring pork and fish meat. Pork and fish are minced separately, seasoned, and mixed to form meat and fish balls. When cooked together in boiling water, the two balls create a distinct black-and-white visual effect resembling the Taiji symbol.
Sichuan Spicy BeefBashu spicy beef is a dish mainly made with beef shank. The beef is sliced or shredded, marinated with rice wine and soy sauce, then stir-fried with dried chilies, Sichuan peppercorns, ginger, and garlic. It has a bright red color, firm beef texture, and rich flavor.
Deep Sea Kelp SproutsDeep-sea wakame sprouts is a dish featuring deep-sea wakame as the main ingredient, typically blanched or chilled and dressed to retain its crisp texture. It can be seasoned with garlic, sesame oil, soy sauce, or combined with other seafood or vegetables.
Egg and Wagyu BeefA fusion dish featuring tender wagyu beef stir-fried with silky eggs, delivering a rich, savory flavor and smooth texture.
Milk Duck BloodMilk duck blood is a dish primarily made with duck blood, cooked together with milk. After cutting the duck blood into pieces, it is simmered with milk, allowing the duck blood to absorb the rich aroma of the milk and resulting in a smooth, tender texture. A small amount of seasonings such as salt and pepper is typically added during preparation to enhance the flavor.
Immortal Beef RollsA dish featuring tender beef slices stir-fried with vegetables and a secret sauce, known for its rich aroma and spicy flavor.
Flower Thousand BonesHua Qian Gu is a dish made with chicken and vegetables like carrots, green peas, and corn. Chicken cubes are marinated, then stir-fried with blanched veggies and thickened sauce for a tender, colorful meal.
Crispy Beef Tongue with Green Onion and Spicy Sichuan SauceCrispy beef tongue seasoned with green onion, Sichuan pepper, and chili oil, offering a spicy and aromatic bite.
Empress BeefEmpress beef is a dish made with beef tenderloin and vegetables like green and red peppers. The beef is sliced, marinated, then stir-fried with the vegetables to keep it tender and the veggies crisp.
Bawang Black Tiger Shrimp Slurry (Large Portion)Fresh black tiger shrimp are hand-pounded into a smooth paste, mixed with egg white and starch to create tender, bouncy shrimp slurry. Ideal for large servings.