Short Bench Old Hot Pot (Southwest Financial University Branch)
Hot pot · ⭐ 4.7
No. 1, Qingjiang Middle Road, Qingyang District, Xiyuanji, 2nd Floor, Units 4–6A
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. 1, Qingjiang Middle Road, Qingyang District, Xiyuanji, 2nd Floor, Units 4–6A. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Q弹虾滑, Tender Beef (Signature Dish), Noodles with Duck Intestines.
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: No. 1, Qingjiang Middle Road, Qingyang District, Xiyuanji, 2nd Floor, Units 4–6A
- Popular dishes: Q弹虾滑, Tender Beef (Signature Dish), Noodles with Duck Intestines, Wood-Plated Beef, Beef Tallow Hot Pot
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Dishes
Q弹虾滑Fresh shrimp is hand-pounded into a paste, mixed with egg white and starch to form tender, elastic balls, typically steamed or boiled for a delicate, smooth texture.
Tender Beef (Signature Dish)Tender beef slices marinated and stir-fried quickly with vegetables for a flavorful, juicy dish.
Noodles with Duck IntestinesDan dan noodles with duck intestine is a dish featuring these two main ingredients. Cooked noodles are set aside, while cleaned duck intestines are blanched and then stir-fried or mixed with the noodles. Seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, it offers a smooth texture and rich layers of flavor.
Wood-Plated BeefA dish featuring fresh beef slices cooked on a heated wooden board, served with vegetables and seasonings for a savory, aromatic experience.
Beef Tallow Hot PotBeef hot pot is a火锅 made with beef tallow as the main base, featuring beef, tripe, tendons, and other offal, along with vegetables, tofu, and mushrooms. First melt the beef tallow, then stir-fry with fermented broad bean paste, chili, Sichuan pepper, ginger, and garlic to release aroma, add broth, boil, and finally cook ingredients by dipping in the pot.
Freshly Sliced BeefFresh beef slices from tenderloin or shank, hand-cut and quickly cooked to preserve natural texture and juices, typically prepared by stir-frying, boiling, or grilling.
Premium Layered TripePremium thousand-layer tripe is a dish made primarily from beef tripe. After cleaning and blanching, it is cut into appropriate sizes and stir-fried with辅料 such as chili peppers, Sichuan peppercorns, garlic slices, and ginger slices. The finished dish has distinct layers and a crisp, refreshing texture.
Blood CakeBlood pudding is a dish made primarily from pig blood, often cooked with pork intestines and lungs. Fresh pig blood is mixed with seasonings, stuffed into small intestine casings, then steamed or stewed until set. It has a bright red color, soft texture, and rich flavor.
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.