Ciqi Zhang Hot Pot (Shimahe Branch)
Hot pot · ⭐ 4.7
Fei'er Xiaocheng, Shimuhe Subdistrict
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at Fei'er Xiaocheng, Shimuhe Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Nine-foot Fresh Goose Intestine, Braised Pork Intestines, Fresh Beef Tripe from the Slaughterhouse.
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: 4.7
- Address: Fei'er Xiaocheng, Shimuhe Subdistrict
- Popular dishes: Nine-foot Fresh Goose Intestine, Braised Pork Intestines, Fresh Beef Tripe from the Slaughterhouse, Signature Braised Chicken Feet, Hot Pot
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Dishes
Nine-foot Fresh Goose IntestineA Sichuan dish made with fresh goose intestines, quickly stir-fried for a crisp and tender texture, seasoned with garlic, chili, and aromatic spices.
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
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.
Signature Braised Chicken FeetSignature braised chicken feet made with chicken claws, blanched then slowly simmered in a special seasoned broth containing star anise, cassia bark, bay leaves, Sichuan peppercorns, ginger, scallions, soy sauce, rock sugar, and cooking wine.
Hot PotHot pot is a cooking method where a pot heats a broth, and various ingredients such as meats, seafood, vegetables, and soy products are cooked in it. Main ingredients include beef, mutton, pork, chicken, fish slices, tofu, mushrooms, cabbage, and vermicelli. The broth is typically made by simmering stock, spices, and seasonings.
Glutinous Bean CurdGlutinous Bean Curd is a Chinese snack made with glutinous rice and bean curd, wrapped together and steamed. It has a soft and sticky texture with the aroma of bean curd and glutinous rice.
Spicy Beef with Chili CrustHuluakou beef is a dish made primarily with beef shank, stir-fried with chili and Sichuan pepper. Thinly sliced or cubed beef is sautéed with huluakou (a blend of dried chilies and Sichuan pepper), then seasoned with scallions, ginger, garlic, and doubanjiang before slow-cooking until flavorful.
Taro with Pig Intestines and ChickenYu'er Feichang Chicken is a dish made with pork intestines and chicken, simmered together with taro. Clean the intestines, blanch to remove odor, then cook with chicken, ginger, scallions, and other seasonings. Finally add taro and stew until soft and flavorful.
Stir-Fried Beef with LeeksA classic Chinese dish featuring tender beef slices stir-fried with fresh leeks, known for its savory flavor and quick preparation.