Er Hui Chongqing Hot Pot
Hot pot · ⭐ 4.2
No. 58, Changhua Road
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 No. 58, Changhua 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: Fresh Duck Intestines, Cold Pot Blood Cake, Hand-Cut Beef Tripe.
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: 4.2
- Address: No. 58, Changhua Road
- Popular dishes: Fresh Duck Intestines, Cold Pot Blood Cake, Hand-Cut Beef Tripe, Crispy Beef Tripe Special, Braised Chicken Feet
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Dishes
Fresh Duck IntestinesNine-foot fresh duck intestine is a dish primarily made with fresh duck intestines. After cleaning, the duck intestines are typically blanched briefly in boiling water to maintain their crisp and tender texture. It can be mixed with seasonings such as minced garlic, chili, and cilantro, or used for quick boiling in hot pot, or stir-fried with调味料 like doubanjiang (fermented broad bean paste) and Sichuan peppercorns.
Cold Pot Blood CakeA Sichuan specialty dish made with fresh pig or duck blood, slowly cooked in a cold pot with garlic chives, chili, and Sichuan pepper, offering a smooth texture and spicy flavor.
Hand-Cut Beef TripeFresh beef tripe sliced by hand and quickly blanched to retain crispness, served with spicy chili sauce or garlic oil dressing—classic Sichuan-style appetizer or dish.
Crispy Beef Tripe SpecialSignature crispy beef tripe made from fresh ox tripe, quickly blanched in boiling water to retain its crisp texture. Typically mixed with garlic slices, cilantro, and chili oil, or served as a hot pot ingredient.
Braised Chicken FeetA dish made by braising chicken feet until tender, resulting in a rich, savory flavor and soft texture.
Spicy Beef Tallow Hot PotSpicy beef oil base made with beef tallow,大量 chili and Sichuan peppercorns, seasoned with doubanjiang, ginger, garlic, and cooked with beef, tripe, and beef intestine.
Nine-Dish Hot PotA traditional Sichuan banquet dish featuring nine different ingredients simmered in spicy hot pot broth, combining meat, vegetables, and tofu for a rich, flavorful meal.
Braised Beef Offal with Bamboo ShootsA savory dish made by slow-cooking beef offal and bamboo shoots in a rich sauce with spices.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Snow Beans Stewed with Pig IntestinesA Chinese dish made by stewing pig intestines and snow beans until tender, resulting in a rich, savory flavor.
Fresh-cut Wagyu StripFreshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.