Zhen Sanguan Old Hot Pot (Jingshi Yuan Gong Branch)
Hot pot · ⭐ 4.5
No. 99 Jinkai Avenue, Jingshi International, Building 16, 1st Floor and Basement Level
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. 99 Jinkai Avenue, Jingshi International, Building 16, 1st Floor and Basement Level. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Liulang Butcher's Tripe, Six郎 Old Meat, Liulang Beef.
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: No. 99 Jinkai Avenue, Jingshi International, Building 16, 1st Floor and Basement Level
- Popular dishes: Liulang Butcher's Tripe, Six郎 Old Meat, Liulang Beef, Liulang Blood Slices, Liulang Black Tofu
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Dishes
Liulang Butcher's TripeA Sichuan-style dish made with beef tripe, marinated in secret spices and quickly blanched for a crisp, tender texture.
Six郎 Old MeatA traditional Chinese dish made with pork belly, marinated, fried, and then braised in soy sauce and sugar until tender and flavorful.
Liulang BeefA Chinese dish made with tender beef brisket simmered in a secret sauce, resulting in rich flavor and soft texture.
Liulang Blood SlicesA spicy Sichuan dish made with duck blood, pork blood, tofu, and vegetables, simmered in a rich chili sauce for a bold, numbing flavor.
Liulang Black TofuLiulang Black Tofu is a traditional Chinese dish made from black bean tofu, simmered with minced pork, mushrooms, and greens, seasoned with soy sauce and cooking wine for a rich, 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.
Butcher's TripeOffal tripe is a dish made primarily with fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is quickly stir-fried with a specially prepared chili sauce and spices, resulting in a unique and aromatic flavor.
Pork Collagen NoodlesPig's aorta is made by cleaning the pig's aorta and slicing it into thin pieces, commonly used in hot pot or stir-frying. It is usually quickly blanched in boiling water or stir-fried with chili peppers, Sichuan peppercorns, and other seasonings to maintain its crisp and tender texture.
现切吊龙牛肉现切吊龙牛肉选用牛脊背部位的吊龙肉，经手工现切后快速烹饪，保留肉质鲜嫩。主要食材为新鲜牛肉，制作方法包括切片、腌制和高温快炒或涮煮。
Crispy Fried PorkCrispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
Premium Duck IntestinesPremium duck intestine is a dish featuring duck intestine as the main ingredient, quickly blanched or stir-fried to maintain its crisp texture. Seasoned with garlic, chili, and scallions, or enhanced with fermented bean paste and soy sauce.
Shrimp Dumpling MedleyA dish featuring handmade shrimp dumplings served with complementary ingredients, offering a fresh and tender texture.
Goose IntestinesGoose intestine is a dish made from goose intestines, typically cleaned, blanched or marinated, then quickly stir-fried or boiled. Common preparations include stir-frying with garlic, chili, and cilantro, or serving in hot pot.