Shike Yuan Chongqing Old Hot Pot
Hot pot · ⭐ 3.5
No. 168, Xidajie
Dragon Mate tips
If you are traveling in China to visit Zhengzhou, 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. 168, Xidajie. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Roasted Duck Intestines, Honey Wax Intestine, Cilantro Beef.
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: Zhengzhou
- Category: Hot pot
- Rating: 3.5
- Address: No. 168, Xidajie
- Popular dishes: Roasted Duck Intestines, Honey Wax Intestine, Cilantro Beef, Squid Tentacles, Duck Intestine
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Dishes
Roasted Duck IntestinesRoast duck intestine is a dish made primarily from duck intestines. After cleaning fresh duck intestines, they are marinated with seasonings and then roasted in an oven. Common seasonings include scallions, ginger, garlic, soy sauce, and cooking wine to enhance flavor and aroma.
Honey Wax IntestineHoney wax intestine is a specialty dish made with pork intestines, which are cleaned, seasoned, and coated with honey and wax. It has a unique texture, with a crispy outer layer and a soft inner part.
Cilantro BeefCilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
Squid TentaclesSquid tentacles are a dish primarily made from fresh squid tentacles. To prepare, first clean the squid tentacles thoroughly, then cut them into appropriate lengths. Next, stir-fry them with seasonings such as garlic and chili, or grill them until golden and crispy. Finally, add seasoning to taste.
Duck IntestineDuck plate intestine is a dish made primarily from the thicker part of duck intestines, which are cleaned, cut into segments, and quickly cooked by stir-frying or blanching. It is typically seasoned with scallions, ginger, garlic, chili peppers, and other spices to preserve its crisp and tender texture.