Huang Bang Old Hot Pot (Junhao City Store)
Hot pot · ⭐ 4.4
Nos. 113, 115, 117, and 119, Dongshan 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 Nos. 113, 115, 117, and 119, Dongshan 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: Nine-foot Goose Intestine, Five-Spice Beef Tendon, Layered 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: 4.4
- Address: Nos. 113, 115, 117, and 119, Dongshan Road
- Popular dishes: Nine-foot Goose Intestine, Five-Spice Beef Tendon, Layered Tripe, Sliced Pork Kidney with Big Knife, Tender Beef
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Dishes
Nine-foot Goose IntestineNine-foot goose intestine is a dish featuring fresh goose intestines, quickly blanched or stir-fried to retain crispness. Often seasoned with garlic, chili, and Sichuan pepper to highlight its unique crunch and rich aroma.
Five-Spice Beef TendonBeef tendon braised with five-spice seasonings, resulting in tender and flavorful meat.
Layered TripeQian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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.
Freshly Killed Wild EelFreshly killed wild eel, cleaned and stir-fried with ginger, garlic, and Sichuan pepper, then simmered in a spicy sauce until tender.
Freshly Killed Mud EelFreshly killed mud eel, a delicacy in Sichuan cuisine, is stir-fried with garlic, ginger, and chili to create a rich, spicy flavor.
Homemade Braised Chicken FeetA traditional Chinese dish made by slow-cooking chicken feet in a savory broth with spices and aromatics.
Braised BeefA traditional Chinese dish featuring tender beef slow-cooked in a savory broth with spices, resulting in rich flavor and melt-in-the-mouth texture.