Zhao Meili Hot Pot (Panlong Store)
Hot pot · ⭐ 4.2
No. 9, Annex to No. 6, Panxing Road, Jiulongpo District
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 No. 9, Annex to No. 6, Panxing Road, Jiulongpo District. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Lunch Meat Slices, Braised Pork Intestines, Mushroom and Shrimp Dumplings.
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: 4.2
- Address: No. 9, Annex to No. 6, Panxing Road, Jiulongpo District
- Popular dishes: Lunch Meat Slices, Braised Pork Intestines, Mushroom and Shrimp Dumplings, Tender Beef, Fresh Beef Tripe from the Slaughterhouse
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Dishes
Lunch Meat SlicesA dish made by slicing canned luncheon meat and pan-frying or stir-frying it, often with vegetables like bell peppers and onions.
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.
Mushroom and Shrimp DumplingsSteamed shrimp and enoki mushroom is a dish featuring fresh shrimp and enoki mushrooms. Shrimp is minced into paste, mixed with seasoned mushroom slices, and steamed or stir-fried to retain tenderness while the mushrooms absorb the flavorful broth.
Tender BeefA dish made with tender beef slices, quickly stir-fried to retain its soft texture and rich 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.
Fresh Duck Intestines from the SlaughterhouseFresh duck intestine from the slaughterhouse, made with fresh duck intestines as the main ingredient, carefully processed and stir-fried with a specially prepared seasoning. The dish highlights the tender texture and appealing color of the duck intestine, offering a delicacy that truly showcases the original flavor of the ingredients.
Chaotianmen Sliding MeatA Sichuan-style dish made with pork tenderloin and vegetables, stir-fried to a smooth texture with a savory flavor.
Fried Bean Curd with BubblesA spicy Sichuan-style dish made by quickly blanching thin tofu slices and tossing them with chili oil, garlic, and herbs for a crisp, flavorful bite.
Fula Chao · BeefMade with beef slices stir-fried with fried chili shells. The beef is marinated and cooked together with the crispy chili husks, delivering a rich, slightly spicy flavor with a distinct roasted aroma.
Spicy Beef with Chili Husk (Aromatic)A Sichuan-style dish made with beef brisket stir-fried with dried chili peppers and Sichuan peppercorns, delivering a rich, spicy, and aromatic flavor.
Ultimate Taro Mud BucketFresh taro is steamed, mashed, and mixed with milk, sugar, and butter to create smooth taro paste. Serve chilled in a container, topped with coconut flakes or nuts.
Fish Skin Wrapped Shrimp PasteFish skin wrapped around shrimp paste, with tender fish skin and seasoned minced shrimp filling, steamed or pan-fried.