Yi Ju Tang Ming He Old Hot Pot
Hot pot · ⭐ 4.2
Inside Yutie Xiyuan Phase III, Kunlun Avenue (near Chongqing Ecosahotel)
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 Inside Yutie Xiyuan Phase III, Kunlun Avenue (near Chongqing Ecosahotel). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Original Soup Hot Pot, Premium Tripe, Beef Liver.
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: 4.2
- Address: Inside Yutie Xiyuan Phase III, Kunlun Avenue (near Chongqing Ecosahotel)
- Popular dishes: Original Soup Hot Pot, Premium Tripe, Beef Liver, Special Luncheon Meat, Special Old Meat Slices
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Dishes
Original Soup Hot PotA hot pot featuring a clear broth made from pork bones and chicken frames, served with meats and vegetables for a fresh, savory experience.
Premium TripePremium beef tripe is a dish made primarily from beef tripe, quickly blanched or boiled to maintain its crisp and tender texture, typically served with garlic slices, cilantro, and chili oil.
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.
Special Luncheon MeatSpecial lunch meat is made from pork, starch, salt, monosodium glutamate, soy sauce, and other ingredients, processed through grinding, seasoning, stuffing, steaming, or high-temperature sterilization. It has a cylindrical shape, firm texture, uniform color, and delicate taste.
Special Old Meat SlicesA dish made with pork tenderloin slices, marinated and fried, then stir-fried with vegetables like bell peppers for a savory, slightly spicy flavor.
Special Blood CurdA Sichuan dish made with duck or pig blood, cooked in a spicy and numbing broth with vegetables like bean sprouts and tofu, known for its smooth texture and bold flavor.
Red Sugar Fermented Rice BallsA traditional Chinese dessert made with glutinous rice balls cooked in red sugar and fermented rice wine, offering a soft, sweet, and subtly alcoholic flavor.
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.
Fresh Yellow GulletFresh yellow throat is a dish primarily made with pig or beef yellow throat as the main ingredient. After washing, the yellow throat is sliced and quickly blanched in boiling water until just cooked through, then stir-fried with seasonings such as scallions, ginger, garlic, and chili. It has a crisp and tender texture with a resilient bite.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
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.
Black TofuBlack tofu is made from black beans, soaked, ground into pulp, boiled, and coagulated. It has a deep brown or black color, smooth texture, and soft taste—ready to eat or cook.