Yu Xiang Ju Chongqing Hot Pot (Huanggu Store)
Hot pot · ⭐ 4.2
No. 89, Kunshan West Road
Dragon Mate tips
If you are traveling in China to visit Shenyang, this restaurant is worth a stop for great food. This restaurant is located at No. 89, Kunshan West 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: Xiao Jun Gan, Crispy Pork Strips, Mountain City Bamboo Shoots King.
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: Shenyang
- Category: Hot pot
- Rating: 4.2
- Address: No. 89, Kunshan West Road
- Popular dishes: Xiao Jun Gan, Crispy Pork Strips, Mountain City Bamboo Shoots King, Hailar Lamb, Yu Fragrant Trio
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Dishes
Xiao Jun GanXiao Jun Gan is a traditional dish made primarily from chicken gizzards or duck gizzards, carefully marinated and threaded onto bamboo skewers. It is cooked by grilling or frying until the outside turns golden and crispy while the inside remains tender and juicy. Finally, it can be sprinkled with seasonings to enhance its aroma.
Crispy Pork StripsSucculent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
Mountain City Bamboo Shoots KingA spicy and fresh dish made from tender bamboo shoots stir-fried with chili and garlic, a classic Sichuan vegetarian specialty.
Hailar LambHailar lamb features tender meat from Mongolian lambs, marinated and grilled over charcoal for a rich, savory flavor.
Yu Fragrant TrioA Sichuan-style stir-fry featuring potatoes, bean sprouts, and green peppers, seasoned with garlic, chili, and doubanjiang for a spicy and fragrant taste.
Yu Fragrant Tender BeefFresh beef tenderloin slices marinated in a secret sauce and quickly stir-fried to achieve a tender, aromatic dish with a mild spicy kick.
Pig Brain FlowersPig brain flower is a dish primarily made with fresh pig brain as the main ingredient. During preparation, the pig brain is first cleaned to remove the blood membrane, then gently blanched in boiling water until it reaches a semi-cooked state. Next, it is simmered with spices and seasonings such as scallions, ginger, garlic, chili peppers, and Sichuan peppercorns, allowing the pig brain to fully absorb the broth until thoroughly cooked, resulting in a soft and delicate texture.
Chongqing Air-Freighted TripeA Sichuan dish featuring fresh beef tripe quickly blanched and served with spicy chili sauce, highlighting the bold flavors of Chongqing hot pot.
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.
Longhu Duck IntestineA Sichuan dish made with fresh duck intestines stir-fried in a spicy and numbing sauce, known for its crisp texture and bold flavor.