Chaopo Old Hot Pot (Jintang Branch)
Hot pot · ⭐ 3.5
Nos. 382–384, Wanfang Street
Dragon Mate tips
If you are traveling in China to visit Chengdu, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Nos. 382–384, Wanfang Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Farmhouse Quail Eggs, Potato, Tianwei Sausage.
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: 3.5
- Address: Nos. 382–384, Wanfang Street
- Popular dishes: Farmhouse Quail Eggs, Potato, Tianwei Sausage, Tender Beef, Sea King Shrimp Dumplings
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Dishes
Farmhouse Quail EggsA home-style dish featuring quail eggs simmered with aromatics like ginger, garlic, and scallions, seasoned with soy sauce and a touch of sugar for a savory, tender flavor.
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Tianwei SausageTianwei Sausage is a traditional Chinese cured meat made from pork seasoned with spices, stuffed into casings and air-dried or smoked. It has a rich, savory flavor and is commonly steamed or stir-fried.
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Sea King Shrimp DumplingsSteamed dumplings filled with fresh shrimp, pork, and bamboo shoots, known for their delicate wrapper and savory taste.
Baijia Qiansi HuanghouBaijia Qiansi Huanghou is a Sichuan dish made with beef throat slices stir-fried with seasonings, featuring a crisp texture and fresh flavor.
Secret Recipe BrothA secret-spice broth is simmered with beef tallow, doubanjiang, Sichuan peppercorns, dried chilies, ginger, scallions, garlic, star anise, cinnamon, and more for a rich, aromatic base.
Beautiful Ham SausageA processed meat product made from pork, starch, and seasonings, steamed or baked into a smooth, flavorful sausage suitable for direct consumption or cooking.- Soft TaroA Sichuan-style dish made with small taro slowly stewed until tender, often flavored with fermented bean paste, garlic, and green peppers for a rich, savory taste.
Fatty Intestine FestivalA spicy Sichuan dish made from pork intestines, slow-cooked with chili and Sichuan peppercorns for a rich, aromatic flavor.
Brain tissueBrains are the brain tissue of animals, typically pork brains. The preparation methods are mostly stewing or grilling, combined with spices and seasonings to make the texture tender and the aroma rich.
Chongqing Mung Bean Ice SmoothieChongqing Mung Bean Ice Smoothie is a refreshing drink made with mung beans, ice cubes, and sugar. Mung beans are cooked and then mixed with ice cubes and sugar for a cool and refreshing taste, ideal for summer.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.