Jubao Pen Chongqing Hot Pot
Hot pot · ⭐ 3.9
40 meters southwest of the intersection of Changshun Street and Mingshang Street
Dragon Mate tips
If you are traveling in China to visit Dongguan, 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 40 meters southwest of the intersection of Changshun Street and Mingshang 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: Cold Pot Duck Blood, Thick Sliced Potato Cubes, Signature Double-Flavor Hot Pot Base.
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: Dongguan
- Category: Hot pot
- Rating: 3.9
- Address: 40 meters southwest of the intersection of Changshun Street and Mingshang Street
- Popular dishes: Cold Pot Duck Blood, Thick Sliced Potato Cubes, Signature Double-Flavor Hot Pot Base, Cooked Duck Blood, Crispy Beef Tripe
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Dishes
Cold Pot Duck BloodCold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
Thick Sliced Potato CubesThick-cut potato cubes fried until crispy outside and tender inside, with simple seasoning to highlight the natural flavor of the potatoes.
Signature Double-Flavor Hot Pot BaseSignature鸳鸯锅底 features two flavors: one side is spicy Sichuan-style red oil broth, the other a clear or mushroom broth. The spicy side uses beef tallow, doubanjiang, Sichuan peppercorns, chili, ginger, garlic, and scallions; the clear side is made from chicken bones, pork bones, dried scallops, and mushrooms.
Cooked Duck BloodA dish made by cooking duck blood, resulting in a smooth and tender texture, often seasoned with garlic, ginger, and chili.
Crispy Beef TripeSpicy beef tripe is a dish made from beef tripe, quickly blanched or stir-fried to retain its crisp texture, often cooked with garlic, chili, and green onion.
Red Soup PotSpicy broth made with beef tallow, chili, Sichuan pepper, and various spices. Main ingredients include beef, lamb, chicken, tofu, and vegetables, all cooked together in the broth.