Hong Hot Pot · Chongqing Bold Flavored Hot Pot (Shudu Wanda Branch)
Hot pot · ⭐ 4.5
No. 139 Wangcong East Road
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. 139 Wangcong East Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Layered Tripe, Braised Small Taro, Braised Chicken Feet.
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: 4.5
- Address: No. 139 Wangcong East Road
- Popular dishes: Layered Tripe, Braised Small Taro, Braised Chicken Feet, Tuo Tuo Pa Beef, Tender Beef
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Dishes
Layered TripeQian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
Braised Small TaroA dish made with small taro root, braised and then cooked until tender, offering a soft and savory flavor.
Braised Chicken FeetA dish made by braising chicken feet until tender, resulting in a flavorful and spicy delicacy.
Tuo Tuo Pa BeefA Sichuan specialty dish featuring tender beef chunks braised in a spicy, numbing sauce with fermented bean paste and chili.
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.
Hand-Cut Wagyu BeefHand-cut beef is a dish made from fresh beef, using fatty and lean parts from the cow's belly or腰, sliced thin by hand. It's commonly used in hot pot or stir-frying. Quickly blanch in boiling water or stir-fry quickly in a hot pan to keep the meat tender, with scallions, ginger, garlic for aroma.
Signature Cold Pot BloodA Sichuan specialty dish made with pig's blood, slowly cooked in a cold pot with chili, Sichuan pepper, and garlic for a spicy and numbing flavor.
Thai Crab StickA dish made with crab sticks and Thai spices, featuring a rich, aromatic flavor typical of Thai cuisine.
Hong's Tender Meat SlicesA dish made with tender pork loin slices stir-fried with vegetables and a special sauce, known for its soft texture and savory flavor.
Hong's Sichuan Pepper ChickenA spicy Sichuan dish featuring chicken stir-fried with abundant Sichuan peppercorns and chili, delivering a numbing and fiery flavor.
Black Squid Stir-fryA dish made with fresh squid, marinated and quickly stir-fried to achieve a tender texture and glossy black color, with a savory flavor.