Xiu Nian Chuan Chuan Xiang (Jiefangbei Headstore)
Hot pot · ⭐ 4.1
60 meters west of the intersection of Ciqi Street and Bayi Road, Jiefangbei Subdistrict; 50 meters on foot from Exit 9 of Jiaochangkou Metro Station
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at 60 meters west of the intersection of Ciqi Street and Bayi Road, Jiefangbei Subdistrict; 50 meters on foot from Exit 9 of Jiaochangkou 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: Shredded Potato Delight, Mountain City Ice Jelly, Oil Dip Condiment.
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: Chongqing
- Category: Hot pot
- Rating: 4.1
- Address: 60 meters west of the intersection of Ciqi Street and Bayi Road, Jiefangbei Subdistrict; 50 meters on foot from Exit 9 of Jiaochangkou Metro Station
- Popular dishes: Shredded Potato Delight, Mountain City Ice Jelly, Oil Dip Condiment, Xiu Niang Tender Beef, Spicy Soup Base
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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.
Mountain City Ice JellyMountain City Ice Jelly is a sweet dessert made primarily from pea starch or crystal powder, boiled in water, cooled, and cut into strips. Served with brown sugar syrup, honey, fruit pieces, crushed peanuts, and sesame seeds for a refreshing, smooth texture.
Oil Dip CondimentSichuan-style oil dip is a common condiment made from sesame paste, garlic paste, green onions, cilantro, chili oil, soy sauce, vinegar, and Sichuan pepper powder, used for dipping hot pot or Maoxuewang dishes, offering rich and layered flavors.
Xiu Niang Tender BeefXiu Niang Tender Beef features tender beef slices marinated in a secret sauce and stir-fried quickly with vegetables for a flavorful dish.
Spicy Soup BaseSpicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
Red Bean Taro Mud Ice Tofu PuddingA refreshing dessert made with silky tofu pudding, sweet red beans, and creamy taro puree, chilled for a cool treat.
ShrimpShrimp is a dish primarily made with fresh shrimp as the main ingredient. During preparation, shrimp are typically cleaned and either kept with their shells intact or deveined while retaining the tail for an attractive presentation. Shrimp can be simply steamed to preserve its natural flavor, or stir-fried with various seasonings, or grilled until golden and crispy. Different cooking methods impart diverse textures to the shrimp.
Cilantro BeefCilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
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.
Huanghou Duck Gizzard PlatterHuanghou duck gizzard platter is a cold dish made mainly with Huanghou and duck intestines. The ingredients are usually cleaned, blanched, and then mixed with seasonings for a crisp texture.