Jiu Dou Wan Old Hot Pot (Caotang Branch)
Hot pot · ⭐ 4.7
No. 50, Caotang North Branch Road, Annex No. 2
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 50, Caotang North Branch Road, Annex No. 2. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold Pot Blood Curd, Shredded Yellow Tripe, Layered Tripe.
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: Chengdu
- Category: Hot pot
- Rating: 4.7
- Address: No. 50, Caotang North Branch Road, Annex No. 2
- Popular dishes: Cold Pot Blood Curd, Shredded Yellow Tripe, Layered Tripe, Premium Black Tiger Shrimp Dumplings, Coconut Milk Ice Tangyuan
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Dishes
Cold Pot Blood CurdCold pot blood pudding is a dish made with duck or pork blood as the main ingredient, paired with bean sprouts, wood ear mushrooms, yellow throat, and beef tripe, stir-fried with special seasonings, chili, and Sichuan pepper. Ingredients are added to a cold pot, then heated and cooked to absorb flavors.
Shredded Yellow TripeThousand-threaded yellow throat is a dish made from pig or beef yellow throat, sliced into fine threads after cleaning, then stir-fried with scallions, ginger, and garlic. It's blanched to remove odor, then cooked with seasonings for a crisp texture and rich aroma.
Layered TripeQian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
Premium Black Tiger Shrimp DumplingsPremium black tiger shrimp is hand-pounded into a smooth paste, mixed with egg white and starch to create delicate, elastic dumplings with a fresh, savory taste.
Coconut Milk Ice TangyuanGlazed rice balls filled with red bean paste, served chilled in rich coconut milk for a refreshing dessert.
Popping Tofu SkinA spicy Sichuan snack made by frying thin tofu skin until it puffs up, then stir-frying with chili and garlic for a crispy, flavorful bite.
Steamed Pork Ribs with Rice FlourSteamed pork ribs with rice flour is a dish made by marinating pork ribs in seasonings, coating them with ground rice flour, and steaming them until tender. The main ingredients include pork ribs, rice, and seasonings such as soy sauce, dark soy sauce, cooking wine, ginger slices, and green onion segments. The preparation involves marinating the ribs first, then mixing them with fried rice flour, and finally steaming until they are soft and tender.
Tiger Skin Pig TrotterA dish featuring pig trotters fried until the skin puffs up like tiger stripes, then braised in a savory sauce for rich flavor.
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.
Fortune Pig's TrotterA dish featuring pork trotters braised in a savory sauce until tender, symbolizing good luck and prosperity.