Beinan Yuan Hot Pot (Sanxia Zhi Guang Branch)
Hot pot · ⭐ 4.2
No. 111 Ningjiang Road, Three Gorges Light Food Plaza
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 No. 111 Ningjiang Road, Three Gorges Light Food Plaza. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Nanchuan Bamboo Shoots, Mushroom and Shrimp Dumplings, Chestnut Pumpkin.
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: No. 111 Ningjiang Road, Three Gorges Light Food Plaza
- Popular dishes: Nanchuan Bamboo Shoots, Mushroom and Shrimp Dumplings, Chestnut Pumpkin, Bubble Tofu, Hot Pot Rice Noodles
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Dishes
Nanchuan Bamboo ShootsA dish made from the specialty bamboo shoots of Nanchuan, Sichuan, stir-fried with pork and chili for a fresh, savory flavor.
Mushroom and Shrimp DumplingsSteamed shrimp and enoki mushroom is a dish featuring fresh shrimp and enoki mushrooms. Shrimp is minced into paste, mixed with seasoned mushroom slices, and steamed or stir-fried to retain tenderness while the mushrooms absorb the flavorful broth.
Chestnut PumpkinChestnut pumpkin is a dish made primarily with chestnut pumpkin. The pumpkin is peeled, cut into pieces, and steamed or boiled. A little sugar or salt may be added for flavor. Some recipes include red dates or lotus seeds to enhance the soft, sweet taste.
Bubble TofuBubble Tofu is a dish made primarily from fried tofu cubes that puff up when deep-fried, then stir-fried with green and red peppers and seasoned to perfection.
Hot Pot Rice NoodlesHot pot rice cakes are a dish featuring rice cakes as the main ingredient, typically sliced and boiled in hot pot. The rice cakes absorb the broth, becoming soft and chewy, often served with meats, vegetables, and mushrooms for a rich, varied texture.
Freshly Sliced Three-Layer PorkFreshly sliced pork from the belly with three layers of fat and lean, typically steamed or braised to preserve its natural flavor—rich yet tender.
Old Tofu SkinA traditional Chinese dish made from dried tofu skin, soaked and stir-fried with minced meat and seasonings for a savory, tender texture.
Spicy Braised Beef Tripe StemsA spicy Sichuan-style dish made with beef tripe stems simmered in a rich, aromatic broth with chili and Sichuan pepper for a bold, numbing flavor.
Spicy Braised Chicken FeetSpicy braised chicken feet is a dish made by first blanching chicken feet, then simmering them slowly in a spicy braising sauce containing star anise, cinnamon, bay leaves, Sichuan peppercorns, dried chilies, soy sauce, sugar, and salt.
Fresh Chili BeefSpicy beef with fresh peppers is a dish made primarily from tender beef, stir-fried with fresh chili peppers and a blend of spices. To prepare it, first marinate the beef slices, then quickly stir-fry them with fresh chilies to retain the beef's tenderness while allowing the fresh aroma of the peppers to fully penetrate.