Dazhou Goose Feet (Aerospace City Branch)
Hot pot · ⭐ 3.6
No. 315 Hangtian North Road Food Street
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. 315 Hangtian North Road Food Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Dry Pot Shrimp, Tomato and Pork Rib Hot Pot, Sour Soup Goose Feet.
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: 3.6
- Address: No. 315 Hangtian North Road Food Street
- Popular dishes: Dry Pot Shrimp, Tomato and Pork Rib Hot Pot, Sour Soup Goose Feet, Sour Soup Goose Meat, Goose Paw Dry Pot
China trip · China travel
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Dishes
Dry Pot ShrimpDry Pot Shrimp is a dish made with fresh shrimp and stir-fried with green peppers, onions, garlic, and ginger. After cleaning and marinating the shrimp, it's cooked with the ingredients and finished with a special dry pot sauce to infuse flavor, resulting in tender, aromatic shrimp.
Tomato and Pork Rib Hot PotA Chinese stew featuring pork ribs and tomatoes, slow-cooked until tender with a rich, tangy-sweet broth.
Sour Soup Goose FeetA dish featuring goose feet simmered in a sour broth with fermented vegetables and spices, known for its tender texture and tangy flavor.
Sour Soup Goose MeatSour soup goose meat is a dish made with goose meat, sour soup, chili, ginger, garlic, and other seasonings. The goose meat is tender, and the broth is sour and spicy, with a rich flavor.
Goose Paw Dry PotGoose Paw Dry Pot is a dish made with goose paws as the main ingredient, stir-fried with seasonings and vegetables. The goose paws are processed to be soft and tender, then cooked with spices and sauces.
Spicy Duck HeadsSpicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.