Zui Bashì Hotpot (Yanjia Branch)
Hot pot · ⭐ 3.5
Annex No. 15, No. 28, Yanzhong Road
Dragon Mate tips
If you are traveling in China to visit Chongqing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Annex No. 15, No. 28, Yanzhong 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: Cold Pot Blood, Wrapped Cabbage, Stir-fried Squid.
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: 3.5
- Address: Annex No. 15, No. 28, Yanzhong Road
- Popular dishes: Cold Pot Blood, Wrapped Cabbage, Stir-fried Squid, Signature Tripe, Offal Stir-Fry
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Dishes
Cold Pot BloodA Sichuan dish made by stir-frying pig or beef blood with chili, Sichuan pepper, garlic, and ginger, resulting in a smooth, spicy, and savory flavor.
Wrapped CabbageA Chinese home-style dish made by wrapping pork or vegetarian filling in cabbage leaves and steaming until tender.
Stir-fried SquidFried squid is a dish made by soaking dried squid, then blanching or stir-frying it. Main ingredient is dried squid, with scallions and ginger as seasonings. Soak dried squid in water until soft, clean, slice or cut into strips, then cook.
Signature TripeOur signature beef tripe is made from fresh cow tripe, sliced thinly and paired with a specially prepared spicy and numbing seasoning. During cooking, the tripe is quickly blanched to maintain its tender texture, then finished with a drizzle of hot oil to enhance aroma and create an appealing color.
Offal Stir-FryOffal dish made with beef organs like tripe, intestines, lungs, and heart, cleaned and simmered with spices until tender and flavorful.
Beef LiverBeef liver is a dish primarily made from牛's liver, typically cleaned, sliced or cubed, then pan-fried or stewed with seasonings to achieve a tender texture and rich 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.
LettuceLettuce is a common vegetable known for its tender green leaves and crisp texture. It can be eaten raw as the main ingredient in salads or combined with various seasonings and sauces to enhance flavor. Additionally, lettuce is often used to wrap or decorate other foods, such as grilled meats and burgers.
Spicy Soup BaseSpicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
Mushroom StemsA dish made from mushroom stems, stir-fried with garlic and vegetables for a savory flavor.
Beef tendonTendon from pigs or cows, soaked and blanched, often stewed or braised with wood ear mushrooms and carrots; chewy and gelatinous texture.
Chicken SlidingA Chinese dish made with tender chicken breast, marinated and stir-fried to a smooth texture, often seasoned with ginger, garlic, and light sauce.
Duck and Mushroom SlicesA Chinese dish made with duck slices and fresh mushrooms, stir-fried to bring out a savory and aromatic flavor.