Chao A Niu Fresh Beef Hot Pot (Wangfujing Department Store)
Hot pot · ⭐ 4.8
4th Floor, Wangfujing Department Store, No. 2 Ke Hua Middle 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 4th Floor, Wangfujing Department Store, No. 2 Ke Hua Middle 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: Three-flower tendon, Spoon Handle, Tendon Meat.
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: 4.8
- Address: 4th Floor, Wangfujing Department Store, No. 2 Ke Hua Middle Road
- Popular dishes: Three-flower tendon, Spoon Handle, Tendon Meat, Tenderized Meat, Signature Fried Tofu Skin
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Dishes
Three-flower tendonThree-flower tendon is a cut from the pig's front leg, consisting of fascia and muscle. It's typically blanched, simmered, or braised to achieve a soft yet elastic texture. Main ingredient: pork foreleg tendon, often cooked with soy sauce, sugar, and cooking wine.
Spoon HandleThe shoulder blade is a cut of beef taken from the inner layer of the cow's shoulder tender. It is sliced thinly, resulting in tender and juicy meat with clear grain patterns. Typically used for hot pot or barbecue, it can be enjoyed with simple seasonings and is a favorite dish among meat lovers.
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
Tenderized MeatTender meat is a dish primarily made with pork, using tender cuts such as pork tenderloin or梅花肉 (marbled pork), which are sliced, marinated, and quickly stir-fried. The dish has a bright color and tender, juicy texture.
Signature Fried Tofu SkinA crispy fried tofu skin dish made with premium bean sheets, served with a secret sauce for a savory and satisfying bite.
Chao-Shan Handmade Fresh Beef BallsCantonese hand-pounded fresh beef balls use fresh beef as the main ingredient, pounded by hand until tender, mixed with starch, salt, pepper, and other seasonings, then shaped into balls and cooked. The result is chewy and elastic.
Chao A NiuA dish made with beef stewed in Chaoshan-style seasoning, resulting in tender meat and rich, savory broth.
Beef SnowflakeBeef snowflake is a tender cut from the beef tenderloin, marinated and quickly stir-fried for a rich, juicy flavor.
Beef Bone Clear Soup PotThe beef bone broth is made primarily from fresh beef bones, slowly simmered for a long time to create a clear and bright soup base filled with the rich aroma of marrow. Paired with various vegetables, meats, or soy products, it preserves the natural flavors of the ingredients while making the broth even more flavorful—perfect for warming up during winter.
Crispy TripeCrispy beef tripe is a dish made from fresh beef tripe, carefully processed and quickly stir-fried with specially prepared chili peppers and spices. The tripe is tender in texture and pleasantly crisp in mouthfeel.
Fresh Shrimp DumplingsFresh shrimp paste is a dish made primarily from fresh shrimp. The shrimp are finely processed, minced into a paste, and then mixed with an appropriate amount of starch and egg white until well blended. It is then shaped and gently slid into boiling water to cook. The finished shrimp paste has a bright color, a smooth and tender texture with a satisfying chewiness, making it a common accompaniment for hot pot or soups.