Chongqing Old Hot Pot (Dayi Branch)
Hot pot · ⭐ 4.8
No. 22, West 1st Lane, Shuwang Road, Taoyuan New Area
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. 22, West 1st Lane, Shuwang Road, Taoyuan New Area. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: 12-Hour Butcher's Bold Tripe, Thousand-layer Tripe, Freshly Sliced Wagyu Sirloin.
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: 4.8
- Address: No. 22, West 1st Lane, Shuwang Road, Taoyuan New Area
- Popular dishes: 12-Hour Butcher's Bold Tripe, Thousand-layer Tripe, Freshly Sliced Wagyu Sirloin, Freshly Sliced Beef Brisket, Braised Chicken Feet
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Dishes
12-Hour Butcher's Bold TripeFresh tripe is marinated for 12 hours, then quickly blanched in spicy Sichuan-style broth for a crisp, flavorful bite.
Thousand-layer TripeA Sichuan dish made from beef tripe layered and stir-fried with chili and Sichuan peppercorns, offering a rich, spicy, and numbing flavor.
Freshly Sliced Wagyu SirloinBeef brisket is a dish made primarily with fresh beef. During preparation, high-quality beef brisket is selected and sliced into thin pieces on-site to ensure tender meat. It is typically cooked simply with a specially prepared seasoning to highlight the natural flavor of the beef.
Freshly Sliced Beef BrisketFreshly sliced beef brisket, tender and flavorful, prepared quickly to preserve its natural taste.
Braised Chicken FeetFresh chicken feet slowly simmered in a secret spiced broth until tender and flavorful.
Ciqikou Sliding MeatA Sichuan-style dish made with tender pork slices stir-fried with vegetables and a light sauce, known for its smooth texture and savory flavor.
Hammered Shrimp PasteShrimp paste seasoned and quickly stir-fried to a crispy texture, delivering a spicy and savory flavor.
Fresh Pig's TripeFresh pig's esophagus is a dish made from the pig's esophageal tissue, sliced after cleaning and quickly blanched or stir-fried in boiling water to maintain its crisp texture. It is commonly seasoned with chili, garlic, and ginger.
Fresh Duck IntestinesFresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
Yin-Yang Hot PotA double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.
Wheat Ear Tripe麦穗腰花 is a dish featuring pork kidneys, sliced into wheat-ear patterns, blanched, then stir-fried with green and red peppers for a crisp, tender texture with rich layers.