Minggu Chang Old Hot Pot (Gonghe Xixiangjun Branch)
Hot pot · ⭐ 4.1
No. 15, Jinhong 3rd Road, Annex 14
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. 15, Jinhong 3rd Road, Annex 14. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Five-Spice Braised Chicken Feet, Hand-Torn Luncheon Meat, Live扣 Duck Intestines.
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: No. 15, Jinhong 3rd Road, Annex 14
- Popular dishes: Five-Spice Braised Chicken Feet, Hand-Torn Luncheon Meat, Live扣 Duck Intestines, Live-扣 Goose Intestine, Fresh Goose Intestine (Live-Processed)
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Dishes
Five-Spice Braised Chicken FeetChicken feet braised with five-spice seasoning, tender and flavorful.
Hand-Torn Luncheon MeatA home-style dish made by tearing canned luncheon meat by hand and pan-frying it, resulting in a tender and savory flavor.
Live扣 Duck IntestinesA cold dish made from fresh duck intestines, quickly blanched and tossed with garlic, chili, and cilantro for a crisp, spicy flavor.
Live-扣 Goose IntestineA dish made from fresh goose intestines, quickly stir-fried to achieve a crisp and tender texture, often seasoned with garlic and chili.
Fresh Goose Intestine (Live-Processed)A Sichuan-style cold dish made from fresh goose intestines, quickly blanched and tossed with garlic, chili, and cilantro for a crisp, spicy flavor.
Special Xiaojun GanSpecial small intestines are a dish made primarily from pig or cow's small intestinal lymph nodes, typically stir-fried with chili, Sichuan pepper, garlic, and ginger. Cooking requires precise heat control to maintain a crisp and tender texture.
Special Handmade Pulling NoodlesSpecial handmade pulled noodles made from high-gluten flour and water, stretched by hand into long strands, with a chewy texture when cooked. Served with beef, lamb, or vegetable broth, and optionally seasoned with chili oil, garlic paste, and cilantro.
Bull's Tripe in Spicy SauceA spicy Sichuan dish made with fresh bull tripe, quickly blanched and seasoned with chili and Sichuan peppercorns for a numbing, fiery flavor.
Fresh Sliced Wagyu SirloinFreshly sliced Wagyu beef is a dish made from premium Wagyu beef. The Wagyu beef is finely cut to preserve its tender texture and cooked with simple seasonings to highlight the natural flavor and tenderness of the beef.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.