Shuzhen Old Hot Pot (Directly Operated Shuangnan Branch)
Hot pot · ⭐ 4.7
No. 209 Shuangnan Section, Wuhou Avenue, Annex No. 5 (next to Shuzhen Impression Hotel)
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. 209 Shuangnan Section, Wuhou Avenue, Annex No. 5 (next to Shuzhen Impression Hotel). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cantonese Sausage, Hand-Beaten Shrimp Paste, Premium 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. 209 Shuangnan Section, Wuhou Avenue, Annex No. 5 (next to Shuzhen Impression Hotel)
- Popular dishes: Cantonese Sausage, Hand-Beaten Shrimp Paste, Premium Layered Tripe, Thousand-Layer Tripe in a Bowl, Freshly Sliced Premium Onglue
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Dishes
Cantonese SausageCantonese sausage, made primarily from pork and seasoned with sugar, salt, and wine. It is prepared by marinating, stuffing into casings, and sun-drying. The sausage has a bright color, firm texture, and a unique sweet and wine aroma, making it a traditional delicacy from Guangdong province.
Hand-Beaten Shrimp PasteFresh shrimp is hand-beaten to create a gelatinous, tender paste, ideal for soups or hot pot dishes.
Premium Layered TripePremium layered tripe made from carefully sliced beef tripe, slow-cooked in a secret spice broth and stir-fried with chili and Sichuan pepper for a bold, numbingly spicy flavor.
Thousand-Layer Tripe in a BowlA Sichuan dish featuring layered beef tripe, blanched and seasoned with spicy sauce and chili oil for a crisp texture and bold flavor.
Freshly Sliced Premium OnglueFreshly sliced premium beef from the tenderloin, served immediately after cutting to ensure maximum tenderness and flavor.
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.
Skewered TripeA spicy Sichuan snack made of skewered tripe, stir-fried with chili and Sichuan peppercorns for a numbingly hot flavor.
Premium Fresh TripePremium fresh tripe is made from fresh beef tripe, quickly blanched in boiling water to retain its crisp tenderness. Served with dipping sauce or plain to highlight the natural flavor.
Trending Lunghan MeatA popular processed pork product made by mixing pork with seasonings and starch, then steamed in casings. Known for its smooth texture and versatility in cooking.
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.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
Black TofuBlack tofu is made from black beans, soaked, ground into pulp, boiled, and coagulated. It has a deep brown or black color, smooth texture, and soft taste—ready to eat or cook.