Yu Kuaixianhuo Chongqing Hot Pot (Guishi Road Branch)
Hot pot · ⭐ 3.9
No. 2 Gui Shi West Road
Dragon Mate tips
If you are traveling in China to visit Kunming, 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. 2 Gui Shi West 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 Chicken Feet, Hei Da Yi Pan Qian Ceng Du, Sliced Pork Kidney with Big Knife.
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: Kunming
- Category: Hot pot
- Rating: 3.9
- Address: No. 2 Gui Shi West Road
- Popular dishes: Braised Chicken Feet, Hei Da Yi Pan Qian Ceng Du, Sliced Pork Kidney with Big Knife, Tender Beef, Fresh Beef Tripe from the Slaughterhouse
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Dishes
Braised Chicken FeetBraised chicken feet is a dish made primarily with chicken feet, blanched and then slowly simmered in a seasoned braising sauce until tender and flavorful. The sauce typically includes star anise, cassia bark, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar.
Hei Da Yi Pan Qian Ceng DuA delicately prepared dish of layered tripe, served in a spicy Sichuan-style sauce, offering a rich and satisfying texture.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
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.
Fresh Beef Tripe from the SlaughterhouseFresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
Sichuan-Chongqing Double Pepper BeefA spicy stir-fry dish featuring tender beef slices and green and red peppers, popular in Sichuan and Chongqing cuisine.
Fresh Fruit BuffetA selection of fresh seasonal fruits, such as watermelon, honeydew, strawberries, mango, and grapes, served uncooked and ready to enjoy.
Sweet Porridge BuffetA buffet featuring sweet rice porridge made from glutinous rice, red beans, lotus seeds, and dates, served with optional toppings like coconut milk and osmanthus syrup.
Shrimp pasteShrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.