Aidonggua Red Tea Hot Pot (Chenghua Branch)
Hot pot · ⭐ 4.6
Unit 1, 1st Floor, Building 1, Dingcheng Shangdu, No. 48, Erxianqiao East Road (400 meters west of Exit B1, LIT University 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 Unit 1, 1st Floor, Building 1, Dingcheng Shangdu, No. 48, Erxianqiao East Road (400 meters west of Exit B1, LIT University 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: Fresh Duck Intestine, Dong Ge's Big Knife Kidney Slices, Cold Pot Blood.
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: 4.6
- Address: Unit 1, 1st Floor, Building 1, Dingcheng Shangdu, No. 48, Erxianqiao East Road (400 meters west of Exit B1, LIT University Metro Station)
- Popular dishes: Fresh Duck Intestine, Dong Ge's Big Knife Kidney Slices, Cold Pot Blood, Tender Beef, Fragrant Beef Meatballs
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Dishes
Fresh Duck IntestineA Sichuan dish made with fresh duck intestines, quickly blanched in a spicy broth for a crisp and numbing flavor.
Dong Ge's Big Knife Kidney SlicesA Sichuan dish featuring sliced pork kidneys quickly blanched and stir-fried with aromatics like ginger, garlic, and chili for a spicy, fragrant flavor.
Cold Pot BloodA Sichuan dish made by stir-frying pig or beef blood with chili, Sichuan pepper, garlic, and ginger, resulting in a smooth, spicy, and savory flavor.
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Fragrant Beef MeatballsFresh beef is hand-pounded into a paste, mixed with egg and starch, then shaped into balls and gently cooked in broth for a tender, fragrant dish.
Sichuan-style Spicy BeefA Sichuan dish featuring tender beef stir-fried with chili, Sichuan peppercorns, and aromatic spices for a bold, numbingly spicy flavor.
Extreme Spicy TripeFresh tripe marinated in spicy Sichuan sauce and quickly blanched, offering a crisp texture and bold numbing-spicy flavor.
Special Tomato Yin-Yang Hot PotA special tomato hot pot with two flavors—sweet and spicy—made from fresh tomatoes, served with beef, vegetables, and more.
Freshly Sliced Pork Kidney with Big KnifeA Sichuan dish made from freshly sliced pork kidneys, stir-fried with aromatics for a tender and flavorful experience.
Dwarf Winter Melon Stir-fryA dish made by stir-frying short winter melon with minced meat and garlic, resulting in a fresh and savory flavor.- Black Tea Hot PotA hot pot featuring black tea broth with spicy and numbing flavors, served with meats and vegetables.
Grassland Tripe LayersGrassland thousand-layer tripe is a dish primarily made with beef tripe. After cleaning and processing, the tripe is sliced and stir-fried with ingredients such as onions and green peppers, then seasoned and cooked until fully flavored. The preparation emphasizes precise heat control to maintain the tripe's crisp and tender texture.
Innovative Black Tea Hot Pot BaseAn innovative black tea hot pot base made with premium tea and aromatic spices, perfect for cooking meats, seafood, and vegetables.
Fresh Pig's TripeFresh pig's esophagus is a dish made from the pig's esophageal tissue, sliced after cleaning and quickly blanched or stir-fried in boiling water to maintain its crisp texture. It is commonly seasoned with chili, garlic, and ginger.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.