Seventeen Doors Fresh Vegetable Hot Pot (Changshou Branch)
Hot pot · ⭐ 4.1
Room 3-1, No. 466, Taoyuan West Road
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 Room 3-1, No. 466, Taoyuan West Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Super Sign Beef, Braised Pork Intestine Head, Stir-fried Squid.
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: Room 3-1, No. 466, Taoyuan West Road
- Popular dishes: Super Sign Beef, Braised Pork Intestine Head, Stir-fried Squid, Sliced Pork Kidney with Big Knife, Maling Luncheon Meat
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Dishes
Super Sign BeefSuper Sign Beef is a specialty dish made with fresh beef marinated in secret sauce and grilled on skewers, offering tender and flavorful meat.
Braised Pork Intestine HeadA dish made by slow-cooking pork intestine head with spices and seasonings until tender and flavorful.
Stir-fried SquidFried squid is a dish made by soaking dried squid, then blanching or stir-frying it. Main ingredient is dried squid, with scallions and ginger as seasonings. Soak dried squid in water until soft, clean, slice or cut into strips, then cook.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Maling Luncheon MeatMerin Lunch Meat is a processed meat product primarily made from pork. The pork is minced into a paste, mixed with starch, salt, and other seasonings, then molded and steamed at high temperature. The finished product has a reddish color and a delicate texture.
Hongya Gate Shrimp SlurryA Sichuan specialty made from fresh river shrimp, hand-pounded into a smooth paste and cooked in a savory broth or sauce, offering a delicate, springy texture and rich flavor.
Beef RibBeef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
Lotus Root with Tender MeatLotus root with minced pork is a dish featuring lotus root slices stir-fried with marinated pork, seasoned to achieve tender meat and crisp lotus root.
Fresh Duck Blood with OffalA Cantonese dish made with fresh duck blood and pork offal, stir-fried quickly with aromatics for a tender and flavorful bite.
Quail EggQuail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.
Spicy Tripe SlicesSpicy and numbing small intestines is a dish primarily made with pig or beef tripe. After cleaning and slicing, the tripe is marinated with rice wine and ginger slices, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang (fermented broad bean paste).