Cheng Si Jin Chongqing Old Hot Pot
Hot pot · ⭐ 4.8
No. 300, Upper Section of Zoumahe West Road
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. 300, Upper Section of Zoumahe West 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: Full Beef Tallow Red Hot Pot Base (with Cold Blood), Full Beef Tallow Broth, Hand-Torn Pot-Braised 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: Chengdu
- Category: Hot pot
- Rating: 4.8
- Address: No. 300, Upper Section of Zoumahe West Road
- Popular dishes: Full Beef Tallow Red Hot Pot Base (with Cold Blood), Full Beef Tallow Broth, Hand-Torn Pot-Braised Tripe, Lizhuang White Meat, Sichuan-style Boiled Tripe
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Dishes
Full Beef Tallow Red Hot Pot Base (with Cold Blood)The full beef tallow red hot pot base is made with beef tallow and spices like chili and Sichuan pepper. It comes with cold blood, offering a rich and flavorful taste.
Full Beef Tallow BrothA rich火锅 base made from beef tallow and spices, ideal for Sichuan-style hot pot.
Hand-Torn Pot-Braised TripeA Sichuan-style dish made with hand-torn beef tripe stir-fried in spicy chili and Sichuan peppercorns, offering a crisp texture and bold numbing-spicy flavor.
Lizhuang White MeatLizhuang white meat is a traditional dish made primarily from fresh pork, boiled and then sliced for serving. The main ingredients are pork belly or lean meat, which is cooked, cooled, and sliced, then served with a specially prepared dipping sauce.
Sichuan-style Boiled TripeSichuan-style boiled tripe is a dish primarily made with layered tripe, seasoned with bean sprouts and doubanjiang (fermented broad bean and chili paste). The preparation involves slicing the tripe, cooking it together with the seasonings, and finally drizzling it with hot oil and garnishing with chopped green onions.
Steamed Pork with Crispy SkinSteamed pork with crispy skin is a Chinese dish made with pork that is marinated and steamed in a bamboo steamer. The outer layer is crispy, while the inside is tender and juicy, offering a rich texture.
Premium Beef TenderloinPremium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
Braised Chicken FeetBā Jī Jiǎo is a traditional dish primarily made with chicken feet. To prepare it, the chicken feet are first cleaned and marinated, then slowly stewed with various spices and seasonings until they become tender and fully flavored, with a rich and savory broth.
Fizzy Tofu CubesFizzy tofu is a dish made primarily from dried tofu. The tofu is sliced, fried until the surface bubbles, then stir-fried with seasonings like soy sauce, sugar, and garlic. It's crispy outside and tender inside with rich texture.
Snowflake Top BeefSnowflake upper brain beef uses premium shoulder meat with fine texture and marbled fat. Sliced thin, it's ideal for hot pot or barbecue, quickly heated to keep tender and juicy.