Shu Pan Pan Hot Pot (Shudu Wanda Branch)
Hot pot · ⭐ 4.8
No. 55, Mengbai West Road, Pitong Subdistrict
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. 55, Mengbai West Road, Pitong 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: Handmade Spicy Beef, Hand-Made Shrimp Paste, Signature Spicy Red Pot.
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. 55, Mengbai West Road, Pitong Subdistrict
- Popular dishes: Handmade Spicy Beef, Hand-Made Shrimp Paste, Signature Spicy Red Pot, Bone-in Chicken Feet, Fresh Beef Tripe from the Slaughterhouse
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Dishes
Handmade Spicy BeefHandmade Spicy Beef features tender beef slices marinated in spicy Sichuan sauce, offering a bold, numbingly hot flavor.
Hand-Made Shrimp PasteHand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
Signature Spicy Red PotSignature spicy red broth is made with beef tallow, chili, and Sichuan peppercorns, along with various spices. Main ingredients include beef, tripe, duck blood, bean sprouts, and more, all cooked in the red broth.
Bone-in Chicken FeetA dish made from chicken feet with bones, simmered in a flavorful broth or sauce for tender and chewy texture.
Fresh Beef Tripe from the SlaughterhouseA Sichuan-style dish made with fresh beef tripe, quickly blanched and served with a spicy dipping sauce, offering a crisp and tender texture.
Homemade Water-Milled Tofu PuddingA silky tofu pudding made using traditional water-milling techniques, featuring a delicate texture and rich soy aroma, best enjoyed with a secret sauce or sweet syrup.
Premium Layered TripePremium thousand-layer tripe is a dish made primarily from beef tripe. After cleaning and blanching, it is cut into appropriate sizes and stir-fried with辅料 such as chili peppers, Sichuan peppercorns, garlic slices, and ginger slices. The finished dish has distinct layers and a crisp, refreshing texture.
Homemade TofuHomemade tofu is made by soaking soybeans, grinding them into pulp, filtering out solids, boiling the soy milk, adding a coagulant like gypsum or brine to form curds, then pressing into shape. Main ingredients are soybeans and coagulant; process includes soaking, grinding, filtering, boiling, coagulating, and pressing.
Braised Fresh IntestinesFresh pork intestines are slow-cooked in a secret sauce until tender and flavorful, offering a rich, savory taste.
Fresh Beef Cubes Stir-fryA Sichuan dish featuring fresh beef cubes stir-fried quickly with vegetables and spices, known for its tender texture and bold flavor.
Fresh TripeFresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.
Blood CakeBlood pudding is a dish made primarily from pig blood, often cooked with pork intestines and lungs. Fresh pig blood is mixed with seasonings, stuffed into small intestine casings, then steamed or stewed until set. It has a bright red color, soft texture, and rich flavor.