Chongqing Kan Shang Old Hot Pot (Hongjin Store)
Hot pot · ⭐ 3.9
No. 212 Hongjin Road, Hongyun Subdistrict (near intersection of Hongyuan Road and Hongjin Road, Beishiqu Bus Terminal)
Dragon Mate tips
If you are traveling in China to visit Kunming, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 212 Hongjin Road, Hongyun Subdistrict (near intersection of Hongyuan Road and Hongjin Road, Beishiqu Bus Terminal). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Freshly Sliced Wagyu Sirloin, Fresh Brain, Premium Goose 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: Kunming
- Category: Hot pot
- Rating: 3.9
- Address: No. 212 Hongjin Road, Hongyun Subdistrict (near intersection of Hongyuan Road and Hongjin Road, Beishiqu Bus Terminal)
- Popular dishes: Freshly Sliced Wagyu Sirloin, Fresh Brain, Premium Goose Intestines, Premium Catfish Dish, Braised Chicken Feet with Tiger Skin
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Dishes
Freshly Sliced Wagyu SirloinFreshly sliced wagyu sirloin, tender and flavorful, ideal for hot pot or quick stir-fry.
Fresh BrainA dish made from fresh pig or cow brain, cleaned and blanched before being stir-fried with chili and Sichuan pepper for a rich, spicy flavor.
Premium Goose IntestinesPremium goose intestine is a dish made from fresh goose intestines, cleaned and blanched, then stir-fried with garlic, chili, scallions, and ginger. The texture is crisp and tender, with a smooth mouthfeel—commonly used in hot pot or stir-fries.
Premium Catfish DishPremium catfish is made from fresh catfish as the main ingredient, combined with seasonings such as green onions, ginger, and garlic, and carefully cooked. The fish meat is tender, the broth is rich, and it retains the natural freshness and flavor of the catfish.
Braised Chicken Feet with Tiger SkinHǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.
郡花郡花是一道以猪肚为主要食材的菜肴，辅以木耳、胡萝卜等配料，经过焯水、炒制后加入调味料炖煮而成。猪肚需清洗干净并处理后切片，与其他食材一同烹制。
Fresh Pork Tongue Stir-fryA dish made with fresh pork tongue, blanched and stir-fried with aromatics like ginger, garlic, and chili for a crisp, savory flavor.
Pork and Chinese Parsley DumplingsA dish made from fresh pork and Chinese parsley, shaped into balls and cooked by boiling or steaming, offering a tender and fragrant taste.
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.
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.