Tian Zhengzheng Community Hot Pot (Suning Branch)
Hot pot · ⭐ 4.5
No. 1333, Middle Section of Shulong Avenue
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. 1333, Middle Section of Shulong Avenue. 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 Duck Intestines, Sliced Pork Kidney with Big Knife, 8-Second Fresh 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: 4.5
- Address: No. 1333, Middle Section of Shulong Avenue
- Popular dishes: Fresh Duck Intestines, Sliced Pork Kidney with Big Knife, 8-Second Fresh Tripe, Hand-Made Shrimp Paste, Premium Thousand丝 Yellow Tripe
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Dishes
Fresh Duck IntestinesNine-foot fresh duck intestine is a dish primarily made with fresh duck intestines. After cleaning, the duck intestines are typically blanched briefly in boiling water to maintain their crisp and tender texture. It can be mixed with seasonings such as minced garlic, chili, and cilantro, or used for quick boiling in hot pot, or stir-fried with调味料 like doubanjiang (fermented broad bean paste) and Sichuan peppercorns.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
8-Second Fresh TripeA Sichuan dish featuring fresh beef tripe blanched for exactly 8 seconds, served with spicy dipping sauce to highlight its crisp texture.
Hand-Made Shrimp PasteHand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
Premium Thousand丝 Yellow TripeA classic Sichuan cold dish made with finely sliced yellow tripe, blanched and tossed in a spicy chili sauce, served chilled for a crisp, numbingly flavorful bite.
Spicy Tender Pork SlicesA spicy Sichuan dish featuring tender pork slices stir-fried with green and red peppers, garlic, and ginger for a bold, aromatic flavor.
Spicy Crispy Pork StripsPepper-flavored crispy pork strips is a dish made primarily from pork, marinated and then deep-fried until golden and crunchy. The pork is cut into strips, marinated with a special seasoning to infuse flavor, then slowly fried in hot oil over low heat. Finally, it is sprinkled with pepper salt and chili powder for seasoning.
Freshly Sliced Wagyu TenderloinFreshly sliced premium beef from the tenderloin, known for its tenderness and rich flavor, ideal for hot pot or quick stir-fry.
Freshly Cut Earth EelFreshly cut earth eel, stir-fried with ginger and garlic, seasoned with fermented bean paste and simmered until flavorful.
Homemade Thousand-layer TripeA Sichuan-style dish made from beef tripe, cleaned, blanched, layered, and slow-cooked in a secret sauce for a crisp, layered texture.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.