Shanshui Rongdong Hot Pot (Daxuecheng Branch)
Hot pot · ⭐ 4.3
Building 21, Xijie Pedestrian Street, Jinghe 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 21, Xijie Pedestrian Street, Jinghe 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: One-Meter Beef Rolls, Nine-foot Fresh Goose Intestine, Sliced Beef with Green and Red Peppers.
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: 4.3
- Address: Building 21, Xijie Pedestrian Street, Jinghe Road
- Popular dishes: One-Meter Beef Rolls, Nine-foot Fresh Goose Intestine, Sliced Beef with Green and Red Peppers, Hand-Made Shrimp Paste, Premium Water Buffalo Tripe
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Dishes
One-Meter Beef RollsOne-meter beef is a dish featuring beef rolls as the main ingredient, typically arranged in a line about one meter long on a plate, hence its name. It can be paired with vegetables like lettuce, onions, and bean sprouts, blanched in water or broth, then plated, or mixed with seasonings such as soy sauce, garlic, and chili oil.
Nine-foot Fresh Goose IntestineA Sichuan dish made with fresh goose intestines, quickly stir-fried for a crisp and tender texture, seasoned with garlic, chili, and aromatic spices.
Sliced Beef with Green and Red PeppersDouble Pepper Beef is a dish made primarily with beef, paired with green and red peppers. The beef is sliced and marinated with seasonings, then stir-fried together with sliced green and red peppers to retain the freshness and texture of the ingredients.
Hand-Made Shrimp PasteHand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
Premium Water Buffalo TripePremium water buffalo tripe, carefully prepared and quickly blanched for a crisp texture, served with a spicy sauce for an authentic Sichuan flavor.
Deep-sea Fish SlicesFresh deep-sea fish sliced and gently steamed or pan-fried, seasoned simply with ginger and scallions to highlight the natural flavor of the fish.
Solitary Cave Big Knife Kidney SlicesA Sichuan dish featuring thinly sliced pork kidneys, stir-fried quickly with chili and Sichuan peppercorns for a spicy, numbing flavor.
Tomato Double PotTomato hot pot is made primarily with tomatoes, combined with beef tallow hot pot base and clear soup base. The pot is divided into two parts: one side features a sweet and sour tomato broth, while the other side offers either a clear or spicy broth. Main ingredients include tomatoes, beef slices, tofu, and vegetables, which are cooked and then enjoyed.
Fresh TripeFresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.