Yanshancheng Intangible Cultural Heritage Hot Pot (Aishang Liangjiang Branch)
Hot pot · ⭐ 4.8
Building C6, No. 337 Jinkai Avenue (directly opposite Palm Spring Office Building, Aishang Liangjiang Building No. 6)
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 C6, No. 337 Jinkai Avenue (directly opposite Palm Spring Office Building, Aishang Liangjiang Building No. 6). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Traditional Spicy Beef Oil Hot Pot, Braised Beef Head Slices, Duo Duo Luncheon Meat.
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: Building C6, No. 337 Jinkai Avenue (directly opposite Palm Spring Office Building, Aishang Liangjiang Building No. 6)
- Popular dishes: Traditional Spicy Beef Oil Hot Pot, Braised Beef Head Slices, Duo Duo Luncheon Meat, Fresh Beef Tripe from the Butcher's Market, Fresh Goose Intestine from the Slaughterhouse
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Dishes
Traditional Spicy Beef Oil Hot PotA classic Sichuan hot pot made with beef oil base, spicy chili, and Sichuan peppercorns, served with beef slices and fresh ingredients for dipping.
Braised Beef Head SlicesBraised beef head slices made with tender meat simmered in a secret spice broth, served thinly sliced for rich flavor and texture.
Duo Duo Luncheon MeatDuo Duo Lunch Meat is a dish featuring lunch meat as the main ingredient, cut into small pieces or lumps and typically heated by frying, stir-frying, or boiling. It pairs well with vegetables, rice, or noodles, offering simple preparation and rich flavor.
Fresh Beef Tripe from the Butcher's MarketFresh beef tripe, quickly blanched and served with a spicy chili sauce for a bold, satisfying bite.
Fresh Goose Intestine from the SlaughterhouseA dish made with fresh goose intestines, cleaned and quickly stir-fried for a crisp texture, seasoned with garlic and chili for a spicy aroma.
Signature Big Knife Kidney SlicesA Sichuan dish featuring sliced pork kidneys, thinly cut and stir-fried with chili and Sichuan peppercorns for a spicy, numbing flavor.
Willow Silver FishA dish made with fresh silver fish stir-fried with tender willow leaves, known for its delicate and refreshing taste.
Freshly Sliced Wagyu SirloinBeef brisket is a dish made primarily with fresh beef. During preparation, high-quality beef brisket is selected and sliced into thin pieces on-site to ensure tender meat. It is typically cooked simply with a specially prepared seasoning to highlight the natural flavor of the beef.
Secret-Recipe Shrimp PasteSecret recipe shrimp paste made from fresh shrimp, deveined and minced, mixed with egg white, starch, salt, and seasonings to create a smooth texture. Add ginger, scallion, or flavorings as desired, then shape by hand or mold and cook by steaming or boiling for a tender, elastic bite.
Snakehead FishBefore cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.