Uncle Big's Market Hot Pot
Hot pot · ⭐ 3.5
No. 421 Shuixiang Street, Sandaoyan Town
Dragon Mate tips
If you are traveling in China to visit Chengdu, 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. 421 Shuixiang Street, Sandaoyan Town. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Brain tissue, Abalone, Fresh-cut Wagyu Strip.
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: 3.5
- Address: No. 421 Shuixiang Street, Sandaoyan Town
- Popular dishes: Brain tissue, Abalone, Fresh-cut Wagyu Strip, Duck Intestine and Beef Offal Stir-fry, Duck Blood
China trip · China travel
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Dishes
Brain tissueBrains are the brain tissue of animals, typically pork brains. The preparation methods are mostly stewing or grilling, combined with spices and seasonings to make the texture tender and the aroma rich.
AbaloneAbalone is a precious seafood. It is usually cleaned first, then stewed or steamed until fully cooked. Its flesh is tender and nutritious, often served as a main dish at high-end banquets.
Fresh-cut Wagyu StripFreshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
Duck Intestine and Beef Offal Stir-fryA spicy stir-fry dish featuring tender duck intestine and beef offal, commonly served in Sichuan cuisine.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.