Old Chengdu Hot Pot and Stir-fry
小吃快餐 · ⭐ 3.7
Nos. 39–43 Huangjin Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, 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 Nos. 39–43 Huangjin Road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Winter Melon, Stewed Large Shrimp, Potted Small Snails.
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: 小吃快餐
- Rating: 3.7
- Address: Nos. 39–43 Huangjin Road
- Popular dishes: Winter Melon, Stewed Large Shrimp, Potted Small Snails, Panzhong Shrimp, Grass Carp
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Dishes
Winter MelonWinter melon is a refreshing vegetable dish with winter melon as the main ingredient. To prepare it, peel and cut the winter melon into pieces, which can be stewed with meat or seafood, stir-fried, or made into a soup. During cooking, the original flavor of the winter melon is preserved, showcasing its unique sweetness and tenderness.
Stewed Large ShrimpOil-braised large shrimp is made with fresh shrimp as the main ingredient. First, the shrimp are fried in hot oil until the shells become crispy, then seasonings are added and the dish is slowly stewed to allow the shrimp meat to fully absorb the sauce, achieving a rich, tender, and juicy texture.
Potted Small SnailsA spicy Sichuan-style dish made with fresh snails cooked in a pot with chili, Sichuan pepper, and garlic, offering a rich, numbingly hot flavor.
Panzhong ShrimpPengpeng shrimp is a dish made primarily with fresh shrimp, cooked with various spices and seasonings. The shrimp meat is tender and absorbs the flavors of the seasonings thoroughly after cooking, presenting a rich and layered taste.
Grass CarpRemove scales from the grass carp, wash clean, cut into segments, and marinate with cooking wine and ginger slices. Then pan-fry in a wok until golden brown on both sides. Add green onions, ginger, garlic, and doubanjiang (fermented broad bean paste) to stir-fry, add water, and simmer until fully flavored. Finally, sprinkle with chopped green onions.
Spicy Rabbit HeadSpicy rabbit head is a dish made primarily from rabbit heads, blanched and then stir-fried with chili, Sichuan peppercorns, ginger, garlic, and doubanjiang. Proper heat control ensures the meat absorbs rich flavors, resulting in a soft, layered texture.
Spicy Frog LegsSpicy frog dish made with fresh frogs, stir-fried with chili, Sichuan pepper, ginger, garlic, and doubanjiang. Frog meat is marinated with wine and starch, then stir-fried with aromatics and simmered in broth.
Spicy SquidSpicy squid is a dish primarily made with squid, stir-fried with chili peppers and various spices. The squid is sliced into rings and quickly cooked with chili, garlic, and other seasonings to retain its tender texture while allowing the spicy flavor to penetrate deeply.
Fish-flavored ShrimpFish-flavored shrimp is a classic Sichuan dish featuring tender shrimp stir-fried with a savory, tangy sauce made from garlic, ginger, and fermented chili paste.
Fresh Chili ClamsFresh clams stir-fried with fresh chilies, delivering a spicy and aromatic flavor.