Hong Tang Hot Pot (Erjiangsi Store)
Hot pot · ⭐ 4.6
Unit L2-229, Erjiangsi TOD Ersishi, No. 2388, South Section, Jiannan Avenue
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 L2-229, Erjiangsi TOD Ersishi, No. 2388, South Section, Jiannan Avenue. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Nanchuan Sweet Potato Skin, Original Cut Tripe, King's Fried Rice.
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 L2-229, Erjiangsi TOD Ersishi, No. 2388, South Section, Jiannan Avenue
- Popular dishes: Nanchuan Sweet Potato Skin, Original Cut Tripe, King's Fried Rice, Fresh Beef Tripe from the Slaughterhouse, Beef with Skin
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Dishes
Nanchuan Sweet Potato SkinA specialty snack from Nanchuan, Sichuan, made with sweet potato starch sheets tossed in spicy chili oil and seasonings for a tangy, numbing flavor.
Original Cut TripeA dish made from fresh beef tripe, sliced and quickly cooked to retain a crisp texture, often seasoned with garlic and chili for a spicy kick.
King's Fried RiceKing's Fried Rice is a Chinese main dish made with rice and eggs, mixed with ingredients like scallions, carrots, and ham, then stir-fried with oil. It has a crispy texture and a delicious taste.
Fresh Beef Tripe from the SlaughterhouseFresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
Beef with SkinBeef with skin is a dish made primarily from beef and cowhide. The beef and cowhide are stewed together, making the hide soft and tender while the beef becomes fall-off-the-bone tender. During preparation, ingredients such as scallions, ginger, and star anise are typically added, and the dish is slowly simmered over low heat for a long time to allow the flavors to fully blend.
Fresh Duck IntestinesFresh duck intestines quickly blanched and tossed with a secret sauce, garnished with cilantro and garlic for a crisp, flavorful dish.
Bubble TofuBubble Tofu is a dish made primarily from fried tofu cubes that puff up when deep-fried, then stir-fried with green and red peppers and seasoned to perfection.
Bamboo Mushroom Shrimp BallsBamboo fungus shrimp paste is a dish featuring fresh shrimp paste made from minced shrimp as the main ingredient, paired with dried bamboo fungus. The shrimp paste is prepared by chopping fresh shrimp and mixing in seasonings until it becomes firm and elastic. The bamboo fungus must be soaked beforehand to remove impurities. Both ingredients are then steamed or boiled together, resulting in tender, chewy shrimp paste and crisp, sweet bamboo fungus, creating a rich and layered texture.
Black Tiger Shrimp BallsFresh black tiger shrimp are hand-pounded into a paste, mixed with egg white and starch to form tender, flavorful balls—ideal for hot pot or steaming.
Chongqing Handmade Sliding MeatA Sichuan dish made with pork, hand-pounded into meatballs and stir-fried with chili and Sichuan peppercorns. Tender, spicy, and aromatic.
Fresh TripeFresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.