Skewer King Sichuan Hot Pot (Chengkou Branch)
Hot pot · ⭐ 3.4
No. 9 Nan Da Street Residential Community, Second Floor, Geological and Mineral Bureau Dormitory
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 No. 9 Nan Da Street Residential Community, Second Floor, Geological and Mineral Bureau Dormitory. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Young Ginger Beef, Family Red, Fresh Beef Tripe from Slaughterhouse.
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: 3.4
- Address: No. 9 Nan Da Street Residential Community, Second Floor, Geological and Mineral Bureau Dormitory
- Popular dishes: Young Ginger Beef, Family Red, Fresh Beef Tripe from Slaughterhouse, Horseweed Salad, Black fungus vegetable
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Dishes
Young Ginger BeefA dish of tender beef slices stir-fried with young ginger, garlic, and chili, known for its fresh, savory flavor and aromatic ginger taste.
Family RedA home-style dish made with pork, green and red peppers, stir-fried with garlic and ginger for a savory, slightly spicy flavor.
Fresh Beef Tripe from SlaughterhouseFresh beef tripe from the slaughterhouse is a dish made primarily with fresh ox tripe, cleaned and quickly blanched or boiled to maintain its crisp tenderness. It can be served with dipping sauce or used in hot pot.
Horseweed SaladA refreshing salad made from horseweed, blanched and tossed with garlic, chili oil, vinegar, and soy sauce.
Black fungus vegetableBlack fungus vegetable is a dish primarily made with black fungus greens, typically blanched or stir-fried fresh, seasoned with garlic and ginger for a tender texture and vibrant green color.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Sichuan Pepper BeefSichuan-style pickled chili beef is a dish made primarily with beef, combined with辅料 such as pickled chili peppers, garlic, and ginger. The beef is sliced and marinated with seasonings, then stir-fried together with the pickled chilies to allow the beef to absorb the spicy and sour flavors. The result is tender, juicy meat with a rich and intense taste.
Special Flavor DipA flavorful dipping sauce made with garlic, ginger, scallions, chili oil, soy sauce, vinegar, and sesame oil, commonly served with hot pot, barbecue, or cold dishes to enhance taste.
Kudzu PowderKudzu powder is a starch made from the root of the kudzu plant, known for its smooth texture and used in cold dishes or soups.
鸡尖鸡尖是鸡的翅膀根部，主要食材为鸡尖，通常经过腌制后油炸或炒制，口感酥脆，肉质鲜嫩。