Dongzhongdong Old Hot Pot
Hot pot · ⭐ 4.1
Inside Shuilun Hospital, Lijiatuo Zheng Street, Lijiatuo Subdistrict, opposite Lijiatuo Bus Stop 301
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at Inside Shuilun Hospital, Lijiatuo Zheng Street, Lijiatuo Subdistrict, opposite Lijiatuo Bus Stop 301. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Tender Beef, Buffalo Tripe from the Slaughterhouse, Palm-sized Beef Liver Stir-fry.
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: Chongqing
- Category: Hot pot
- Rating: 4.1
- Address: Inside Shuilun Hospital, Lijiatuo Zheng Street, Lijiatuo Subdistrict, opposite Lijiatuo Bus Stop 301
- Popular dishes: Tender Beef, Buffalo Tripe from the Slaughterhouse, Palm-sized Beef Liver Stir-fry, Beef with Skin, Live Enoki Mushroom
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Dishes
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.
Buffalo Tripe from the SlaughterhouseButcher's water buffalo tripe, made with fresh water buffalo tripe as the main ingredient, carefully processed and cooked with a specially prepared seasoning. The tripe is tender and smooth in texture, with a delicious aroma from the seasoning that creates a rich and layered flavor, leaving a lasting impression.
Palm-sized Beef Liver Stir-fryA spicy stir-fry dish made with beef liver, seasoned with chili, garlic, and ginger for a bold, savory flavor.
Beef with SkinBeef with skin is a dish made primarily from beef and cowhide. The beef and cowhide are stewed together, making the hide soft and tender while the beef becomes fall-off-the-bone tender. During preparation, ingredients such as scallions, ginger, and star anise are typically added, and the dish is slowly simmered over low heat for a long time to allow the flavors to fully blend.
Live Enoki MushroomA dish made with fresh enoki mushrooms, lightly stir-fried or simmered to preserve their tender texture and natural aroma, often enhanced with garlic and ginger.
Premium Catfish DishPremium catfish is made from fresh catfish as the main ingredient, combined with seasonings such as green onions, ginger, and garlic, and carefully cooked. The fish meat is tender, the broth is rich, and it retains the natural freshness and flavor of the catfish.
Spicy Soup BaseSpicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
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.
Gongcai MeatballsGongcai meatballs are made by mixing minced pork with chopped dried stem mustard, then forming and cooking them by frying or boiling. The crispy texture of gongcai complements the tender meat.
Goose IntestinesGoose intestine is a dish made from goose intestines, typically cleaned, blanched or marinated, then quickly stir-fried or boiled. Common preparations include stir-frying with garlic, chili, and cilantro, or serving in hot pot.