Shu Jiuxiang Hot Pot (New Exhibition Art Branch)
Hot pot · ⭐ 4.4
Building 3, Xishu Bridge, No. 166 Shijicheng Road (near InterContinental Hotel)
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 Building 3, Xishu Bridge, No. 166 Shijicheng Road (near InterContinental Hotel). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Nine-Aroma Meatballs, Nine-Scented Square Bamboo Shoots, Nine-Scent 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: Chengdu
- Category: Hot pot
- Rating: 4.4
- Address: Building 3, Xishu Bridge, No. 166 Shijicheng Road (near InterContinental Hotel)
- Popular dishes: Nine-Aroma Meatballs, Nine-Scented Square Bamboo Shoots, Nine-Scent Beef, Nine-Scented Yellow Tripe, Ice爆 Goose Intestine
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Dishes
Nine-Aroma MeatballsNine-Aroma Meatballs is a Chinese dish made from seasoned pork filling shaped into balls and fried or steamed, known for its rich aroma and tender texture.
Nine-Scented Square Bamboo ShootsA Sichuan dish made with square bamboo shoots simmered in a blend of nine aromatic spices, offering a rich, spicy flavor and tender texture.
Nine-Scent BeefNine Fragrance Beef is a dish made primarily with beef, which is marinated and then stir-fried. The beef is sliced or cubed and marinated with seasonings, then stir-fried together with various spices such as star anise, cassia bark, and bay leaves to allow the beef to fully absorb the aromatic flavors.
Nine-Scented Yellow TripeA Sichuan dish made with pork or beef tripe, stir-fried with various spices and chili for a spicy, aromatic flavor.
Ice爆 Goose IntestineA cold dish made with fresh goose intestines quickly blanched and chilled in ice water to retain crispness, then tossed in a secret sauce for a refreshing bite.
Layered TripeQian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
Big Knife TripeBig Knife Tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed and cut into large pieces, then marinated with a specially prepared chili sauce and spices. During cooking, it is stir-fried quickly over high heat to maintain its tender texture and achieve an appealing color.
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.
Thick Tofu SkinThick tofu skin is a traditional Chinese ingredient made from soybeans, often fried or pan-fried for a crispy texture and used in various dishes.
Pork腰片Tripe is sliced thin from pig or lamb kidneys, marinated with wine, ginger, then quickly blanched or briefly fried, and stir-fried with葱姜蒜、辣椒 for a flavorful dish.
Bamboo Shoot SlicesGreen bamboo shoot slices is a dish primarily made with green bamboo shoots. After peeling, the shoots are sliced thinly and cooked by blanching or quick stir-frying to maintain their crisp and tender texture. A small amount of seasonings such as salt, minced garlic, or a touch of soy sauce is typically added during preparation to enhance the flavor.
Fresh Fish and TofuA Chinese dish featuring fresh fish and soft tofu, typically steamed or simmered to preserve the delicate flavors of both ingredients.