Nine Hole Lotus King Soup · Specialty Dry Pot · Jianghu Cuisine (Erlingshicheng Branch)
Hot pot · ⭐ 4.7
2nd Floor, Vanke Run Street, No. 15, Annex 233, Shuangcheng 3rd Road (Exit A, Wannianchang Metro Station)
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 2nd Floor, Vanke Run Street, No. 15, Annex 233, Shuangcheng 3rd Road (Exit A, Wannianchang Metro Station). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Stewed Pork Ribs with Lotus Root, Lotus Root Stewed with Preserved Pork Leg, Stewed Pork Ribs with Lotus Root.
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: 2nd Floor, Vanke Run Street, No. 15, Annex 233, Shuangcheng 3rd Road (Exit A, Wannianchang Metro Station)
- Popular dishes: Stewed Pork Ribs with Lotus Root, Lotus Root Stewed with Preserved Pork Leg, Stewed Pork Ribs with Lotus Root, Handmade Dumplings, Horse Chestnut Meat Balls
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Dishes
Stewed Pork Ribs with Lotus RootStewed pork ribs with lotus root, tender and flavorful, a classic Chinese comfort dish.
Lotus Root Stewed with Preserved Pork LegLotus root and preserved pork leg are slowly stewed together, resulting in a rich, savory dish where the lotus root absorbs the deep flavors of the pork.
Stewed Pork Ribs with Lotus RootA nourishing dish of pork ribs and lotus root simmered slowly to create a rich, savory broth.- Handmade DumplingsHandmade dumplings are made with fresh dough and filled with pork or vegetables, then boiled to perfection—delicious and traditional.
Horse Chestnut Meat BallsA specialty snack made from horse chestnuts and pork, shaped into balls by hand and cooked by boiling or steaming, offering a crisp and tender texture with a savory flavor.
Signature Dry Pot ShrimpSignature dry-fried shrimp with fresh large shrimp, onion, green pepper, red pepper, garlic, ginger, and dried chili. Shrimp are blanched first, then stir-fried with spices and other ingredients, finished with seasoning.
Fried Lotus Root CakesA traditional Chinese snack made by mixing lotus root slices with meat filling, shaping into patties, and deep-frying until crispy outside and tender inside.
Lotus Root Stewed with Pork Ribs and Pig TrottersA nourishing dish made with fresh lotus root, pork ribs, and pig trotters, slowly stewed to perfection for a rich, savory flavor.
Crispy Lotus RootA crispy lotus root dish made by coating sliced lotus root in a thin pastry and deep-frying until golden, resulting in a crunchy exterior and tender interior.
Pea ShootsPea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.
Pea PodPea pods are a dish made primarily from fresh pea pods, typically blanched or stir-fried to retain their tender texture. Seasoned simply with garlic and salt, or combined with meat or vegetables for a flavorful stir-fry.
Spicy Braised ComboA spicy Sichuan-style dish featuring chicken wings and tofu skin braised in a rich, aromatic chili sauce.
Fresh Pork RibsFresh pork ribs are selected, soaked in water to remove blood, then marinated with cooking wine and ginger to eliminate odor, followed by blanching. They can be stewed, braised, or steamed to achieve tender meat that easily separates from the bone while preserving original flavor.