Shibaqi Hot Pot (Yihe Park Branch)
Hot pot · ⭐ 4.7
No. 10 Jixing Erzhi Road, Yihuo Commercial Building No. 1, 2nd–3rd Floors
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. 10 Jixing Erzhi Road, Yihuo Commercial Building No. 1, 2nd–3rd Floors. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Fresh Pork Kidney Slices with Big Knife, Fresh Beef Tripe from the Slaughterhouse, Mountain City Tangyuan.
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: 4.7
- Address: No. 10 Jixing Erzhi Road, Yihuo Commercial Building No. 1, 2nd–3rd Floors
- Popular dishes: Fresh Pork Kidney Slices with Big Knife, Fresh Beef Tripe from the Slaughterhouse, Mountain City Tangyuan, Premium Goose Intestines, Authentic Thai Catfish
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Dishes
Fresh Pork Kidney Slices with Big KnifeBig Knife Fresh Kidney Slices is a dish made primarily from fresh pig kidneys, meticulously sliced using expert knife skills. The pig kidneys are cut into thin, uniform slices. During cooking, the kidney slices are quickly stir-fried with specially prepared seasonings, preserving their tender texture while allowing the flavors to fully penetrate, resulting in an appealing color and rich taste.
Fresh Beef Tripe from the SlaughterhouseFresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
Mountain City TangyuanA Sichuan specialty dessert made of glutinous rice balls filled with sesame, peanut, or red bean paste, boiled and served sweetly.
Premium Goose IntestinesPremium goose intestine is a dish made from fresh goose intestines, cleaned and blanched, then stir-fried with garlic, chili, scallions, and ginger. The texture is crisp and tender, with a smooth mouthfeel—commonly used in hot pot or stir-fries.
Authentic Thai CatfishFresh catfish marinated with Thai herbs and spices, then grilled to perfection—sour, spicy, and aromatic.
Freshly Sliced BeefFreshly sliced beef is a dish made with fresh beef, typically from tenderloin, shank, or flank. Sliced thin or in small pieces, it can be marinated and cooked by stir-frying, boiling, simmering, or grilling to retain its tender texture.
Spicy Soup BaseSpicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
Old Duck BloodOld duck blood is a dish made primarily with duck blood, typically stir-fried or stewed with葱姜蒜 and chili, sometimes with vegetables or tofu. Cooking requires careful heat control to keep the duck blood tender.
Imported Thai Shrimp PasteMade from fresh imported Thai shrimp, hand-pounded into a smooth paste with egg white and starch, then steamed for a silky, tender texture.
Crispy Pork MeatballsSour meat is a traditional dish primarily made with pork belly. To prepare it, pork belly is sliced thinly, marinated, and then deep-fried until golden and crispy. It can be served with seasonings, offering a crunchy texture and delicious meat flavor.
Yuan Yang TofuA fusion dish featuring tofu split into two halves: one side simmered in clear broth, the other seasoned with spicy oil, creating a dual-flavor experience.