Zhang Yunhuai Chongqing Old Hot Pot
Hot pot · ⭐ 4.2
Zhong'ao International Plaza, Chuangyi 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 Zhong'ao International Plaza, Chuangyi 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: Thin Oil Tofu Skin, Fresh Duck Blood, Tender Meat Slices.
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: Zhong'ao International Plaza, Chuangyi Road
- Popular dishes: Thin Oil Tofu Skin, Fresh Duck Blood, Tender Meat Slices, Handcrafted Red Pot Stir-Fry, Hand-Made Shrimp Paste
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Dishes
Thin Oil Tofu SkinThe dish '★Oil Tofu Skin Thin' is a Chinese snack made primarily from soy products. The tofu skin is cut into thin slices and fried, resulting in a crispy exterior and tender interior with rich texture.
Fresh Duck BloodA dish made from fresh duck blood, stir-fried with aromatics like ginger, garlic, and chili, offering a smooth and tender texture.
Tender Meat SlicesTenderloin slices is a dish made primarily from pork tenderloin. The meat is sliced thinly and marinated with starch, egg white, and a small amount of seasonings to achieve a tender texture. It is then quickly stir-fried or blanched in oil, seasoned with辅料 such as scallions, ginger, and garlic, resulting in fresh, tender meat with a pure white color.
Handcrafted Red Pot Stir-FryA Sichuan dish made by stir-frying chili, Sichuan pepper, and fermented bean paste in a wok, delivering intense aroma and numbing heat.
Hand-Made Shrimp PasteHand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
Hand-Torn Fresh TripeA Sichuan-style cold dish made from fresh beef tripe, hand-torn and tossed with garlic, chili oil, and herbs for a spicy, crunchy bite.
Wuchang FishWuchang fish is a dish primarily made with Wuchang fish. Fresh Wuchang fish is typically selected, cleaned thoroughly, and diagonal cuts are made on both sides of the fish body. It is then marinated with ginger slices and scallions to remove any fishy odor. The fish is steamed in a steamer until fully cooked, then topped with a sauce made from soy sauce, cooking wine, sugar, and vinegar. Finally, it is garnished with sliced scallions and ginger, and hot oil is poured over to enhance the aroma.
Spicy Beef with Secret SauceSpicy beef is made from beef shank, marinated, then boiled and sliced. It is mixed or stir-fried with a secret sauce. Main ingredients include beef, chili peppers, Sichuan peppercorns, ginger, garlic, and green onions. The preparation emphasizes seasoning and precise control of heat.
Medium-sized CatfishA Sichuan-style dish made with medium-sized catfish, stir-fried with chili and Sichuan peppercorns for a spicy and numbing flavor.
Beef RibBeef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
Fresh Brain FlowersA Sichuan dish made from fresh pig brain, gently stewed with ginger, scallions, and garlic, offering a silky texture and rich flavor.