Li Nei Li · Shu Tang Hot Pot (Chunxi Road Store)
Hot pot · ⭐ 4.2
No. 30, Fuxing Street, 1st Floor (Self-assigned Unit No.: L102)
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. 30, Fuxing Street, 1st Floor (Self-assigned Unit No.: L102). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Chilled Goose Intestines, Yearly Fish Delight, Yearly Fish Blood Sauté.
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: 4.2
- Address: No. 30, Fuxing Street, 1st Floor (Self-assigned Unit No.: L102)
- Popular dishes: Chilled Goose Intestines, Yearly Fish Delight, Yearly Fish Blood Sauté, Hand-Cut Wagyu Sirloin, Nourishing Wuyu Fish Slices
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Dishes
Chilled Goose IntestinesA cold dish made from fresh goose intestines, blanched and chilled quickly, then seasoned for a crisp and refreshing taste.
Yearly Fish DelightNian Nian You Yu is a dish featuring a whole fish, typically carp, crucian carp, or sea bass, marinated and then steamed or braised. The fish may be carved with patterns for visual appeal and served with ginger threads, scallions, soy sauce, and hot oil to enhance aroma.
Yearly Fish Blood SautéA spicy Sichuan dish made with duck blood, pork blood, and fish slices, simmered in a rich, numbingly hot broth with vegetables like bean sprouts and wood ear mushrooms.
Hand-Cut Wagyu SirloinHand-cut wagyu beef is made from high-quality beef taken from the back of the cow, sliced by hand. The beef has clear muscle fibers and a tender texture, typically cooked using hot pot or barbecue methods to preserve its original flavor.
Nourishing Wuyu Fish SlicesFresh wuyu fish slices stir-fried with vegetables like wood ear and carrot, resulting in a tender, flavorful dish rich in nutrition.
Beef MeatballsBeef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
Stone-ground TofuStone-ground tofu is a soy-based product made by soaking soybeans, grinding them into pulp, filtering the mixture, boiling it, and then adding a coagulant. The traditional method uses a stone mill to grind the beans, preserving the rich soy aroma and delicate texture. The finished product is white or slightly yellow, with a soft, elastic consistency.
Skewered TripeA spicy Sichuan snack made of skewered tripe, stir-fried with chili and Sichuan peppercorns for a numbingly hot flavor.
Lishan Bamboo ShootsA dish made with fresh bamboo shoots from Lishan, stir-fried with lean meat and mushrooms, offering a crisp and refreshing taste.
Premium Wagyu BeefPremium snowflake beef uses high-quality tenderloin, with delicate texture and snowflake-like marbling. Sliced and marinated with soy sauce, cooking wine, and starch, then quickly stir-fried or涮煮 to retain tenderness and juiciness.