Xunsheng Garden Camping Hot Pot
Hot pot · ⭐ 3.9
North side of Comrade Liu Bocheng Memorial Hall, along Provincial Highway S102, behind Xunsheng Gate
Dragon Mate tips
If you are traveling in China to visit Chongqing, 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 North side of Comrade Liu Bocheng Memorial Hall, along Provincial Highway S102, behind Xunsheng Gate. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Corn Pancake, Fresh Beef Tripe from the Slaughterhouse, Braised Chicken Feet with Tiger Skin.
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: 3.9
- Address: North side of Comrade Liu Bocheng Memorial Hall, along Provincial Highway S102, behind Xunsheng Gate
- Popular dishes: Corn Pancake, Fresh Beef Tripe from the Slaughterhouse, Braised Chicken Feet with Tiger Skin, Fresh Cut Wagyu Short Plate
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Dishes
Corn PancakeA Chinese snack made from fresh corn kernels, eggs, and flour, pan-fried until golden and crispy on the outside, soft and sweet inside.
Fresh Beef Tripe from the SlaughterhouseFresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
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.