Jiuyou Fresh Market Old Hot Pot
Hot pot · ⭐ 3.6
No. 555-19, Area A, China Town, Qingfeng 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 No. 555-19, Area A, China Town, Qingfeng 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 Pork Intestines, Small Pot Base, Spicy麻Sour Cabbage Pot.
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: 3.6
- Address: No. 555-19, Area A, China Town, Qingfeng Road
- Popular dishes: Braised Pork Intestines, Small Pot Base, Spicy麻Sour Cabbage Pot, Oil Dip, Stir-fried Lamb Liver
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Dishes
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
Small Pot BaseA flavorful broth made by simmering pork bones, chicken frames, dried scallops, and mushrooms for hours, ideal as a base for hot pot or stew dishes.
Spicy麻Sour Cabbage PotA spicy and sour cabbage pot made with fermented cabbage, Sichuan peppercorns, and chili, delivering a bold, numbing flavor typical of Sichuan cuisine.
Oil DipSichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
Stir-fried Lamb LiverA Chinese dish made by quickly stir-frying fresh lamb liver with vegetables like green pepper and onion, resulting in a tender and fragrant dish.
Special Pig IntestinesSpecial fatty intestines made from pork large intestine, cleaned, blanched to remove odor, then stewed or stir-fried with chili, Sichuan pepper, ginger, and garlic. Some recipes add bean sprouts or green peppers for richer texture.
Grilled Lamb SkewersFresh lamb is cut into chunks and threaded onto bamboo skewers. It is slowly grilled over charcoal, turning frequently to ensure even heating. The meat becomes golden on the outside, tender inside, and filled with rich aroma.
Bowl-by-Bowl LambA traditional dish made with lamb stewed in spices, served in small bowls for a rich and savory experience.
Mutton and Offal Hot PotA hearty hot pot made with mutton and offal, simmered with spices for a rich, savory broth.
Bighead Carp BuffetA buffet featuring fresh bighead carp with various side dishes and seasonings, cooked by steaming, boiling, or stewing for a rich, savory flavor.
Fresh Frog LegsFresh live frog is a dish primarily made with live frogs as the main ingredient, typically using fresh bullfrogs or frogs. After slaughter and removal of internal organs, the frogs are thoroughly washed with clean water. During cooking, methods such as stir-frying, sautéing, or stewing are commonly used, along with seasonings like ginger, garlic, and chili peppers to enhance the flavor and make the frog meat tender and flavorful.