Shu Daxia Hot Pot (Caotang Store)
Hot pot · ⭐ 4.8
No. 24, Qinghua Road, Annex No. 33
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. 24, Qinghua Road, Annex No. 33. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Glacier Goose Intestines, Grand Hero's Lucky Skewers, Hero's Water Buffalo Tripe.
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: 4.8
- Address: No. 24, Qinghua Road, Annex No. 33
- Popular dishes: Glacier Goose Intestines, Grand Hero's Lucky Skewers, Hero's Water Buffalo Tripe, Master's Braised Beef, Tai Chi Double Slides
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Dishes
Glacier Goose IntestinesGlacier goose intestine is a dish featuring fresh goose intestines, quickly blanched or stir-fried to retain crispness. Typically cooked with garlic, chili, and scallions to highlight the tenderness of the intestine and the aroma of seasonings.
Grand Hero's Lucky SkewersA spicy and flavorful skewered dish featuring marinated chicken, wood ear mushrooms, and cucumber, grilled to perfection.
Hero's Water Buffalo TripeBig Hero Water Buffalo Tripe is a dish featuring water buffalo tripe, cleaned and cooked by blanching or stir-frying with chili, Sichuan pepper, garlic, and ginger to maintain its crisp tenderness.
Master's Braised BeefA classic Chinese cold dish made by slow-cooking beef in a secret spice blend, resulting in tender, flavorful slices.
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.
My Love TripeA spicy Sichuan-style dish made with pork or beef tripe, stir-fried with chili, Sichuan pepper, garlic, and ginger for a bold, numbing flavor.
Torn Beef TripeHand-torn tripe is a dish made primarily from beef tripe. Fresh tripe is cleaned, torn into strips by hand or knife, quickly blanched in boiling water, then mixed with seasonings or used in hot pot.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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.
Sichuan Pepper Beef SteakPeperrind steak is made from beef tenderloin, marinated and then pan-seared to perfection, served with a sauce sautéed with fresh Sichuan peppercorns and garlic slices. The steak is tender and juicy, while the Sichuan peppercorns impart a unique numbing aroma.
Blood puddingBlood pudding is a dish made primarily from duck or pig blood, usually cooked with tofu, vegetables, and meat. The blood is boiled, sliced, then stewed with ingredients and seasonings.
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.