Shancheng Memory Old Hot Pot
Hot pot · ⭐ 3.5
No. 43, Taoyuan West 2nd Road
Dragon Mate tips
If you are traveling in China to visit Chongqing, 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 No. 43, Taoyuan West 2nd 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: Braised Beef with Skin, Fire Sword Squid, Freshly Sliced Pork with Spicy Sauce.
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: 3.5
- Address: No. 43, Taoyuan West 2nd Road
- Popular dishes: Braised Beef with Skin, Fire Sword Squid, Freshly Sliced Pork with Spicy Sauce, Stewed Soft Taro, Braised Chicken Feet with Crispy Skin
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Dishes
Braised Beef with SkinBraised beef with skin is made from fresh beef and beef skin, simmered in a seasoned broth. The meat remains tender with a soft, chewy skin, delivering rich, savory flavor.
Fire Sword SquidA stir-fried dish made with fresh squid and spicy seasonings, delivering a bold, aromatic flavor.
Freshly Sliced Pork with Spicy SauceA classic Sichuan dish featuring tender pork slices stir-fried quickly with vegetables and a spicy sauce, known for its bold flavor and fresh texture.
Stewed Soft TaroA Sichuan-style dish made by slow-cooking taro in a seasoned broth until tender and flavorful.
Braised Chicken Feet with Crispy SkinA dish of chicken feet simmered in a rich, aromatic broth after being fried to achieve a crispy texture, resulting in tender and flavorful bites.
Braised Quail EggsBraised quail eggs are small eggs cooked in a seasoned broth, resulting in a rich, savory flavor and tender texture.
Cilantro MeatballsCilantro meatballs are made by mixing pork mince with chopped cilantro, minced葱姜, egg, and seasonings, then shaping into balls and frying or boiling.
Duck Blood with OffalA dish made with duck blood and offal, stir-fried with aromatics for a savory, tender texture.