Zheng Er Ba Bai Old Hot Pot (Bishan Central Avenue Branch)
Hot pot · ⭐ 3.8
Unit 1, No. 23, South Section of Yanhe West Road, Junhao Central Street, Unit 2-1 (upstairs from Shufen Zhangzhongbao Skewers)
Dragon Mate tips
If you are traveling in China to visit Chongqing, 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 Unit 1, No. 23, South Section of Yanhe West Road, Junhao Central Street, Unit 2-1 (upstairs from Shufen Zhangzhongbao Skewers). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Ice Tangyuan, Cold Pot Duck Blood, Hokkaido Crab Stick.
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: 3.8
- Address: Unit 1, No. 23, South Section of Yanhe West Road, Junhao Central Street, Unit 2-1 (upstairs from Shufen Zhangzhongbao Skewers)
- Popular dishes: Ice Tangyuan, Cold Pot Duck Blood, Hokkaido Crab Stick, Butcher's Tripe, Hand-Made Shrimp Paste
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Dishes
Ice TangyuanIce Tangyuan is a dessert made primarily from glutinous rice balls and various fruits. The preparation involves boiling the rice balls, cooling them in cold water, then adding ice cubes and diced fruits, and finally drizzling with condensed milk or syrup.
Cold Pot Duck BloodCold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
Hokkaido Crab StickFresh crab meat from Hokkaido, hand-picked and seasoned into delicate strips, known for its tender texture and natural flavor—ideal for sashimi, salads, or sushi.
Butcher's TripeOffal tripe is a dish made primarily with fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is quickly stir-fried with a specially prepared chili sauce and spices, resulting in a unique and aromatic flavor.
Hand-Made Shrimp PasteHand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
Crispy Fried PorkCrispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
Raw Duck Intestine in SauceA cold dish made from fresh duck intestines marinated in a special sauce, known for its crisp texture and spicy flavor.
Sichuan Pepper Tender BeefFresh beef slices are marinated and stir-fried with Sichuan pepper, scallions, ginger, and garlic. The beef is tender, with a unique numbing aroma from the Sichuan pepper.
Fresh Duck IntestinesFresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
Golden Layered TripeA dish made from beef tripe layered and steamed with a secret sauce, resulting in a golden, tender texture.