Sichuan-Chongqing King Dragon Hot Pot (Tang'an Road)
Hot pot · ⭐ 3.8
No. 3 Tang'an Road
Dragon Mate tips
If you are traveling in China to visit Guangzhou, 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. 3 Tang'an 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: Full Red Beef Tallow Base, Spicy Braised Pig Ear, Crispy Beef 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: Guangzhou
- Category: Hot pot
- Rating: 3.8
- Address: No. 3 Tang'an Road
- Popular dishes: Full Red Beef Tallow Base, Spicy Braised Pig Ear, Crispy Beef Tripe, Premium Luncheon Meat, Premium Crab Stick
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Dishes
Full Red Beef Tallow BaseA rich, spicy broth made from beef tallow and aromatic spices, ideal for Sichuan-style hot pot.
Spicy Braised Pig EarA dish made by braising pig ears in a spicy sauce, then slicing and serving cold for a crisp, flavorful bite.
Crispy Beef TripeSpicy beef tripe is a dish made from beef tripe, quickly blanched or stir-fried to retain its crisp texture, often cooked with garlic, chili, and green onion.
Premium Luncheon MeatPremium luncheon meat is made from high-quality pork, carefully processed and marinated with spices and seasonings, then roasted using a unique cooking technique. Its tender texture and rich flavor make it an ideal choice for lunchtime.
Premium Crab StickPremium crab sticks are made from crab meat, fish paste, egg white, and starch, then shaped and steamed or fried. They have a golden outer layer and a smooth, chewy interior.
Classic Yangcheng Tomato Hot PotA classic hot pot featuring a tomato-based broth and a clear soup base, offering a balanced blend of tangy and savory flavors for a satisfying meal.
Classic Double-Flavor Mushroom Hot PotThe Classic Double-Flavor Mushroom Hot Pot features a pot divided by an S-shaped partition. One side is a clear mushroom broth, made by simmering various dried mushrooms (such as matsutake, porcini, and shiitake) with chicken and pork bones for a long time, resulting in a clear, aromatic soup. The other side is a spicy mushroom broth, prepared by adding a stir-fried base of chili bean paste, Sichuan peppercorns, and dried chilies to the bone broth, creating a bright red, appetizing flavor. Main ingredients include fresh mushrooms, vegetables, tofu, and meats for dipping.
Classic Yangzhou Bone Soup PotA classic bone soup pot featuring a dual broth of clear and spicy flavors, made from slow-cooked pork and chicken bones, served with vegetables and meats.
Fresh Cut Wagyu Short PlateFreshly sliced beef tenderloin is made from the tender meat of the cow's back, hand-cut into thin slices and cooked directly to preserve the original flavor of the beef. Common cooking methods include quick boiling or stir-frying, resulting in a tender texture with clear muscle fibers.
Fresh and Tender Sliced Diaolong BeefFresh and Tender Sliced Diaolong Beef is a dish primarily made with fresh beef. It uses a long strip of meat from the back of the cow, known for its tender and juicy texture. The fresh Diaolong meat is thinly sliced and typically cooked quickly by methods such as blanching in hot broth or stir-frying to preserve its tenderness. It is often served with simple dipping sauces or seasonings to highlight the natural flavor of the beef.