Wan Hu Hou Health Soup (Xinxin Plaza Store)
Hot pot · ⭐ 3.7
Units 1-18, 19, 20, and 21, Building 2, Zone B, Xinxin Plaza
Dragon Mate tips
If you are traveling in China to visit Chongqing, 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 Units 1-18, 19, 20, and 21, Building 2, Zone B, Xinxin Plaza. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Pumpkin Pancake, Spicy Dry Pot Pork Ribs, Spicy Dry Pot Catfish.
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: 3.7
- Address: Units 1-18, 19, 20, and 21, Building 2, Zone B, Xinxin Plaza
- Popular dishes: Pumpkin Pancake, Spicy Dry Pot Pork Ribs, Spicy Dry Pot Catfish, Spicy Braised Pork Intestines, Spicy Stir-Fried Shrimp
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Pumpkin PancakePumpkin cake is a traditional snack made primarily with pumpkin as the main ingredient. The preparation typically involves steaming the pumpkin until soft, mashing it into a puree, mixing it with glutinous rice flour and other ingredients, then shaping it into small round cakes. Finally, it can be either fried or steamed to complete the dish.
Spicy Dry Pot Pork RibsA spicy Sichuan-style dish featuring pork ribs stir-fried in a dry pot with chili, garlic, and vegetables for a rich, aromatic flavor.
Spicy Dry Pot CatfishA spicy Sichuan-style dish made with catfish and vegetables, stir-fried in a dry pot for intense aroma and flavor.
Spicy Braised Pork IntestinesSpicy braised pork intestines is a dish featuring pork intestines as the main ingredient, stir-fried with chili, Sichuan pepper, ginger, and garlic after cleaning and blanching. The dish has a bright red color, tender yet chewy intestines, and rich aromatic flavors.
Spicy Stir-Fried ShrimpSpicy stir-fried shrimp in a dry pot is made with fresh large shrimp as the main ingredient, combined with辅料 such as onion, green pepper, red pepper, garlic, ginger, and dried chili peppers. It is cooked using high-heat quick stir-frying. The shrimp are deveined and blanched before being stir-fried together with seasonings, then heated in a dry pot to fully blend the flavors.
Oil DipSichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
Tomato Beef Tail Hot PotA hearty hot pot featuring beef tail and tomatoes, slow-cooked to tender perfection with a rich, tangy-sweet broth.
Mung Bean and Pork Rib Soup PotA hearty soup pot featuring pork ribs and mung beans, slow-cooked to perfection for a rich, savory flavor.
Mung Bean Duck Soup PotA hearty soup pot featuring duck, mung beans, and herbs, simmered slowly for a rich, nourishing flavor.