Qindao Le Chongqing Hot Pot (Beishan Branch)
Hot pot · ⭐ 4.8
No. 155, Section 3, Beibin Avenue, Zhonggulou 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 No. 155, Section 3, Beibin Avenue, Zhonggulou 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: Nanchuan Bamboo Shoots, Sliced Pork Kidney with Big Knife, 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: 4.8
- Address: No. 155, Section 3, Beibin Avenue, Zhonggulou Subdistrict
- Popular dishes: Nanchuan Bamboo Shoots, Sliced Pork Kidney with Big Knife, Fresh Beef Tripe from the Slaughterhouse, Freshly Sliced Yellow Beef, Premium Bull Tripe
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Dishes
Nanchuan Bamboo ShootsA dish made from the specialty bamboo shoots of Nanchuan, Sichuan, stir-fried with pork and chili for a fresh, savory flavor.
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.
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 Sliced Yellow BeefFresh yellow beef is hand-cut and quickly cooked to preserve its tender texture, typically prepared by stir-frying, boiling, or hot-pot cooking.
Premium Bull TripePremium beef tripe is selected from the cow's stomach, cleaned, sliced, and briefly blanched in boiling water to retain its crisp texture. Served with garlic paste, cilantro, and chili oil as dipping sauce.
Premium Fresh Goose IntestinesPremium fresh goose intestine, cleaned and blanched, stir-fried with scallions, ginger, garlic, and seasonings. Crisp and tender, it retains the original flavor of the goose intestine.
Shrimp pasteShrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
Crispy Pork MeatballsSour meat is a traditional dish primarily made with pork belly. To prepare it, pork belly is sliced thinly, marinated, and then deep-fried until golden and crispy. It can be served with seasonings, offering a crunchy texture and delicious meat flavor.
Cilantro Beef MeatballsCilantro beef balls are meatballs made primarily from beef, seasoned with chopped cilantro. After being mixed and kneaded to develop elasticity, they are shaped into spheres and then cooked by boiling or pan-frying.
Fresh Chili Beef with TenderloinFresh chili beef with tenderloin is a spicy stir-fry dish made with succulent beef slices and fresh peppers, known for its bold flavor and tender texture.
Fresh Pig's TripeFresh pig's esophagus is a dish made from the pig's esophageal tissue, sliced after cleaning and quickly blanched or stir-fried in boiling water to maintain its crisp texture. It is commonly seasoned with chili, garlic, and ginger.