Ten Tables Urban Hot Pot (Qingming Street Store)
Hot pot · ⭐ 4.6
Intersection of Qingming Street and North Min'an Road Alley
Dragon Mate tips
If you are traveling in China to visit Changchun, this restaurant is worth a stop for great food. This restaurant is located at Intersection of Qingming Street and North Min'an Road Alley. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Shredded Potato Delight, Braised Pork Intestines, Suo Mian Qian Ceng Du.
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: Changchun
- Category: Hot pot
- Rating: 4.6
- Address: Intersection of Qingming Street and North Min'an Road Alley
- Popular dishes: Shredded Potato Delight, Braised Pork Intestines, Suo Mian Qian Ceng Du, Beef with Skin, Sichuan Crisp Tripe
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Dishes
Shredded Potato DelightShredded potato is a dish primarily made with potatoes. The potatoes are sliced into细丝, then blanched or stir-fried and combined with seasonings such as scallions, ginger, and garlic. The finished dish has a crisp texture and a clear, bright color, commonly served as a home-style vegetarian side dish.
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
Suo Mian Qian Ceng DuA Sichuan-style dish featuring beef tripe layered and cooked with noodles, offering a spicy and satisfying bite.
Beef with SkinBeef with skin is a dish made primarily from beef and cowhide. The beef and cowhide are stewed together, making the hide soft and tender while the beef becomes fall-off-the-bone tender. During preparation, ingredients such as scallions, ginger, and star anise are typically added, and the dish is slowly simmered over low heat for a long time to allow the flavors to fully blend.
Sichuan Crisp TripeA classic Sichuan dish featuring fresh beef tripe quickly blanched and served with a spicy dipping sauce, offering a crisp texture and bold numbing-spicy flavor.
Handmade Fresh Pork Kidney SlicesA dish made with fresh pork kidneys sliced by hand and stir-fried quickly with aromatics for a tender, flavorful bite.
Ruler-shaped TripeA Sichuan dish made with sliced tripe cut into ruler-like strips and stir-fried with spicy chili and Sichuan peppercorns, offering a crisp texture and bold numbing-spicy flavor.
Stewed Rocket SquidWater-soaked rocket squid is a dish made from dried squid, rehydrated in water and then blanched or stir-fried. The squid is tender and elastic with a fresh taste, commonly seasoned simply with葱姜蒜.
Fresh Duck IntestinesFresh duck intestine is hand-cleaned to remove impurities and mucus, preserving its crisp texture. After washing, it's used in cold dishes or briefly blanched, then seasoned with garlic, chili oil, and cilantro.
Peanut SproutsPeanut sprouts are a dish made from young peanut shoots, typically blanched or stir-fried to retain their crisp texture. Season with garlic and salt, or combine with other vegetables.
Tengjiao Crispy PorkA Sichuan dish featuring crispy fried pork tenderloin seasoned with fresh Sichuan pepper, garlic, and ginger for a numbingly aromatic flavor.
Super MeifatSuper Meifat is a Chinese dish made primarily from premium pork belly, marinated and slowly stewed. The meat is tender and succulent, rich in flavor with a subtle sweetness and strong sauce aroma.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.