Chongqing Lao Wai Po Hao Er Yu (Xiangxiang Alley Branch)
Hot pot · ⭐ 4.1
Nos. 1–5, Xiangxiang Lane, Wangping Street (near Dongfeng Bridge)
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 Nos. 1–5, Xiangxiang Lane, Wangping Street (near Dongfeng Bridge). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Layered Tripe, Potato, Special Tripe.
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: 4.1
- Address: Nos. 1–5, Xiangxiang Lane, Wangping Street (near Dongfeng Bridge)
- Popular dishes: Layered Tripe, Potato, Special Tripe, Red Soup Base, Red Oil Catfish
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Dishes
Layered TripeQian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
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.
Special TripeA Sichuan-style dish made with pork or beef tripe, stir-fried with chili, Sichuan pepper, garlic, and ginger for a spicy and numbing flavor.
Red Soup BaseA spicy and aromatic broth made from fermented soybean paste, chili, Sichuan pepper, and spices, commonly used in hot pot or mala tang.
Red Oil CatfishA Sichuan dish featuring tender catfish stir-fried in red oil with spices, delivering a rich, spicy flavor.
Snakehead FishBefore cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
Sichuan Taro NoodlesSweet potato starch noodles are a type of vermicelli made from sweet potato starch. Soak and cook before eating. Commonly stir-fried with vegetables, meat, or seasonings, or used as an ingredient in soups. Soak soft, blanch, then stir-fry or simmer with other ingredients.
Fried Rice with EggsFried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.
KonjacKonjac is a food made from the corm of the konjac plant, processed into a gel-like texture with a smooth and refreshing mouthfeel. The main ingredients are konjac powder and water, and an alkaline substance is added during processing to solidify the konjac. It can be sliced, shredded, or used whole, and is commonly used in cold dishes, stir-fries, or soups.
Yellow throatYellow throat is made from the large blood vessels of livestock such as pigs and cattle, processed by cleaning and slicing to reveal a golden-yellow appearance. It is commonly used in hot pot or stir-frying, offering a tender texture and rich nutritional value.