Tu Gong Ge Jiang Shao Tu (Chongzhou Head Office)
Hot pot · ⭐ 4.1
No. 432 Zhongnan Street (opposite Chongqing Middle School)
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. 432 Zhongnan Street (opposite Chongqing Middle School). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Rabbit Head, Tugongge, Rabbit and Frog Alliance.
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: 4.1
- Address: No. 432 Zhongnan Street (opposite Chongqing Middle School)
- Popular dishes: Rabbit Head, Tugongge, Rabbit and Frog Alliance, Snakehead Fish, Sichuan Pepper Rabbit
China trip · China travel
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Dishes
Rabbit HeadRabbit head dish is made by cleaning and seasoning rabbit heads, then slow-cooking or braising them with spices like scallions, ginger, star anise, and Sichuan pepper until tender.
TugonggeTugongge is a Chinese dish made primarily with rabbit meat, usually cooked by stewing, boiling, or stir-frying. It has a tender texture and rich flavor.
Rabbit and Frog AllianceRabbit and Frog Alliance is a dish made mainly with rabbit meat and frog meat, cooked by stewing or stir-frying. The texture is tender and the flavor is rich.
Snakehead FishBefore cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
Sichuan Pepper RabbitA Sichuan dish featuring tender rabbit meat stir-fried with Sichuan peppercorns, chili, and aromatic spices for a numbingly spicy flavor.
Tengjiao FrogA Sichuan dish made with frog legs stir-fried with Sichuan pepper, chili, and aromatics, delivering a numbingly spicy and savory flavor.
Side DishSide dishes typically refer to auxiliary dishes served alongside the main course, with primary ingredients including vegetables, soy products, and fungi. The cooking methods are mostly blanching, stir-frying, cold mixing, or steaming, to preserve the original flavor and texture of the ingredients.
Sauce-Braised RabbitA Chinese dish featuring rabbit meat braised in a savory sauce of soy, sugar, and wine, resulting in tender and flavorful meat.
Sauce-Braised ChickenA Chinese dish made by slow-cooking chicken in a savory soy-based sauce until tender and flavorful.
Fresh Pork and Corn Steamed DumplingsFresh meat corn dumplings made with pork and fresh corn. Pork is minced, mixed with corn kernels, scallions, ginger, and seasonings, then wrapped in dumpling wrappers and steamed until cooked. The outer skin is soft and chewy, while the filling is savory and aromatic.