Xiaolongkan Hot Pot (Ligong Community Store)
Hot pot · ⭐ 4.6
No. 45, Donghua 1st Road, Annex 110, 1st Floor
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. 45, Donghua 1st Road, Annex 110, 1st Floor. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Tender Beef, Xiaolongkan Beef Tripe, Red Sugar Glutinous Rice Balls.
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: 4.6
- Address: No. 45, Donghua 1st Road, Annex 110, 1st Floor
- Popular dishes: Tender Beef, Xiaolongkan Beef Tripe, Red Sugar Glutinous Rice Balls, Osmanthus-Infused Tofu Pudding, Crystal Beef
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
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Xiaolongkan Beef TripeXiaolongkan beef tripe is a dish made primarily from beef tripe, quickly blanched in boiling water after cleaning. Served with garlic paste, cilantro, chili oil, and Sichuan pepper oil for dipping, it offers a crisp and tender texture.
Red Sugar Glutinous Rice BallsA sweet and chewy dessert made from glutinous rice balls coated in a rich red sugar syrup, popular in Sichuan cuisine.
Osmanthus-Infused Tofu PuddingA delicate sweet dessert made from soft tofu pudding infused with osmanthus flower syrup and a hint of glutinous rice paste, steamed to perfection.
Crystal BeefCrystal beef is a dish made primarily from beef tenderloin, which is marinated, sliced, and then coated with cornstarch and egg white before being quickly blanched or briefly fried until cooked. The finished dish features tender and crisp meat with a clear, transparent sauce that resembles crystal, hence its name.
Deep-sea Shrimp PasteFresh deep-sea shrimp is peeled, deveined, and minced into a paste. Mixed with starch, egg white, and seasonings, it forms a smooth, tender shrimp paste. Typically cooked by boiling or steaming to preserve its fresh flavor.
Milk Duck BloodMilk duck blood is a dish primarily made with duck blood, cooked together with milk. After cutting the duck blood into pieces, it is simmered with milk, allowing the duck blood to absorb the rich aroma of the milk and resulting in a smooth, tender texture. A small amount of seasonings such as salt and pepper is typically added during preparation to enhance the flavor.
Classic Beef Tallow Red PotA classic Sichuan-style hot pot made with beef tallow, chili, and Sichuan peppercorns, served with fresh ingredients like beef tripe, duck gizzard, and beef intestine.
Classic Tomato Double BoilerA classic tomato double boiler features a tangy tomato broth paired with a spicy and mild soup base, ideal for sharing with family or friends.
Classic Mushroom Hot PotA classic hot pot featuring a rich mushroom broth and spicy red oil base, served with assorted mushrooms, meats, and vegetables for a dual-flavor experience.