Shu Jia Daiyuan Old Hot Pot (Changshou Ancient Town Store)
Hot pot · ⭐ 4.5
Building 5, No. 1, Xi 4th Road
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 Building 5, No. 1, Xi 4th 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: Shang Shang Qian Xiao Jun Gan, Cold Pot Blood, Freshly Slaughtered 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: Chongqing
- Category: Hot pot
- Rating: 4.5
- Address: Building 5, No. 1, Xi 4th Road
- Popular dishes: Shang Shang Qian Xiao Jun Gan, Cold Pot Blood, Freshly Slaughtered Tripe, Wood Ear Mushroom, Crispy Salted Pork
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Dishes
Shang Shang Qian Xiao Jun GanA Sichuan-style dish made with beef tripe (small stomach), stir-fried quickly with chili and Sichuan pepper, offering a crisp texture and spicy flavor.
Cold Pot BloodA Sichuan dish made by stir-frying pig or beef blood with chili, Sichuan pepper, garlic, and ginger, resulting in a smooth, spicy, and savory flavor.
Freshly Slaughtered TripeFreshly slaughtered tripe quickly prepared and stir-fried in spicy Sichuan style, offering a crisp and tender texture.
Wood Ear MushroomWood ear mushrooms, also known as black fungus, are a common edible mushroom. To prepare them, dried wood ear mushrooms are typically soaked in water until they soften, then they can be served cold or stir-fried. When served cold, they are often mixed with vinegar, garlic, and other seasonings for a refreshing and appetizing dish. When stir-fried, they pair well with various vegetables or meats, offering a smooth, tender texture and rich nutritional value.
Crispy Salted PorkA classic Chinese snack made by marinating pork tenderloin, coating it in batter, and deep-frying until crispy. Seasoned with salt and pepper for a savory, crunchy bite.
Fresh Duck Intestines Hand-ScrapedFresh duck intestine is a dish made primarily from fresh duck intestines, cleaned and served raw to preserve its crisp and tender texture. The intestines are carefully cleaned and kept in their original state, then enjoyed with seasonings or dipping sauces.
Shiping Tofu SkinShiping tofu skin is a traditional snack from Shiping County, Yunnan, made from yellow beans. After soaking, grinding, and boiling, the mixture is steamed on bamboo mats to form thin sheets, then dried and cut into strips or slices. It can be served cold, stir-fried, or in soup, often with chili, garlic, and cilantro.
Rongchang Raw Goose IntestineA Sichuan specialty dish made with fresh goose intestines, hand-cleaned and dressed with a secret sauce, offering a crisp and spicy taste.
Sichuan Pepper BeefSichuan pepper beef is a dish made primarily with beef, seasoned with Sichuan pepper, scallions, ginger, garlic, and other spices. The beef is sliced and marinated, then stir-fried with sautéed Sichuan pepper, chili peppers, scallions, ginger, and garlic to allow the beef to absorb the unique numbing aroma and spiciness of the Sichuan pepper.
Fresh Pepper and Pork SlicesA Sichuan dish made with pork slices and fresh green peppers, stir-fried quickly for a spicy and crisp texture.