Xiao Sichuan · Chongqing Old Hot Pot · Frog and Fish Head (Tian Du Cheng Store)
Hot pot · ⭐ 4.1
No. 13-1, Xiangxie Road (near the Little Eiffel Tower)
Dragon Mate tips
If you are traveling in China to visit Hangzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 13-1, Xiangxie Road (near the Little Eiffel Tower). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Three Delicacies Mushroom Pot, Handmade Black Tiger Shrimp Paste with Salted Egg Yolk, Signature Handmade Spicy Tender Beef.
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: Hangzhou
- Category: Hot pot
- Rating: 4.1
- Address: No. 13-1, Xiangxie Road (near the Little Eiffel Tower)
- Popular dishes: Three Delicacies Mushroom Pot, Handmade Black Tiger Shrimp Paste with Salted Egg Yolk, Signature Handmade Spicy Tender Beef, Spicy Chongqing Nine-Grid Hot Pot, Yu-Style Fresh Tripe
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Three Delicacies Mushroom PotA savory pot featuring a mix of fresh mushrooms, chicken, shrimp, and vegetables, simmered to create a rich and nourishing broth.
Handmade Black Tiger Shrimp Paste with Salted Egg YolkHandmade black tiger shrimp paste blended with salted egg yolk, offering a rich, savory flavor and smooth texture.
Signature Handmade Spicy Tender BeefTender beef slices hand-cut and stir-fried with a secret spicy sauce, delivering a rich, aromatic flavor and tender texture.
Spicy Chongqing Nine-Grid Hot PotA spicy Sichuan-style hot pot dish featuring a nine-grid arrangement of ingredients like beef, tripe, duck blood, and tofu skin, cooked in a rich, numbingly spicy broth.
Yu-Style Fresh TripeA Sichuan dish made with fresh beef tripe stir-fried with chili, Sichuan pepper, and garlic, known for its spicy and numbing flavor.
Crispy Layered Beef TripeA classic Sichuan cold dish made from specially prepared beef tripe, sliced thin and layered for a crisp texture. Served with spicy sauce for a bold, numbing flavor.
Crispy Yellow TripeCrispy yellow throat is a dish made primarily from pig or beef yellow throat, sliced after cleaning and briefly blanched in boiling water, then mixed with scallions, ginger, garlic, chili, and other seasonings. It offers a crisp texture while preserving the original consistency of the yellow throat.
Spicy Bullfrog and Fish Head PotA spicy pot dish featuring bullfrog and fish head, simmered in a rich, aromatic sauce for a bold and flavorful experience.
Spicy Frog and Fish HeadA dish featuring bullfrog and bighead carp head, stir-fried then simmered with fermented broad bean paste, ginger, garlic, and chili for a rich, flavorful broth.
Soft and Sticky TaroA Chinese dessert made from tender taro root, steamed or simmered until soft and creamy, often sweetened with sugar and milk or coconut milk.