Yi Hot Pot (Longquan Branch)
Hot pot · ⭐ 4.3
No. 153, 155, 157, 159, 161 Yiquan Road, Longquan Subdistrict
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 No. 153, 155, 157, 159, 161 Yiquan Road, Longquan Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Fresh Frozen Eel, Kung Fu Junhua, Double Beef Layer.
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: 4.3
- Address: No. 153, 155, 157, 159, 161 Yiquan Road, Longquan Subdistrict
- Popular dishes: Fresh Frozen Eel, Kung Fu Junhua, Double Beef Layer, Sliced Beef with Green and Red Peppers, Steamed Pork Dumplings
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Dishes
Fresh Frozen EelFreshly caught eel quickly frozen to preserve freshness and texture. Can be steamed, braised, or pan-fried, highlighting its tender, non-fishy flavor.
Kung Fu JunhuaA creative Sichuan-style dish featuring soft tofu simmered with mushrooms and carrots, finished with a light sauce for a rich, savory flavor.
Double Beef LayerDouble-layer beef is a dish featuring two layers of fatty beef slices, typically stacked and quickly cooked by boiling or pan-frying to maintain tenderness. Often served with vegetables and tofu, and enhanced with flavorful sauces.
Sliced Beef with Green and Red PeppersDouble Pepper Beef is a dish made primarily with beef, paired with green and red peppers. The beef is sliced and marinated with seasonings, then stir-fried together with sliced green and red peppers to retain the freshness and texture of the ingredients.
Steamed Pork DumplingsSteamed dumplings are a traditional Chinese snack made by wrapping pork, shrimp, or vegetables in dough made from flour, then steaming them. The dough must be hand-rolled, the filling should be fresh, and the dumplings must be pinched to form pleats while maintaining their shape.
Hand-Torn Fresh TripeA Sichuan-style cold dish made from fresh beef tripe, hand-torn and tossed with garlic, chili oil, and herbs for a spicy, crunchy bite.
Premium Layered TripePremium layered tripe made from carefully sliced beef tripe, slow-cooked in a secret spice broth and stir-fried with chili and Sichuan pepper for a bold, numbingly spicy flavor.
Fresh Duck IntestinesA dish made with fresh duck intestines, tossed in a savory dressing with garlic, chili, and herbs for a crisp, refreshing taste.
Freshly Sliced Hanging Pot BeefFreshly sliced beef from a slow-cooked pot, tender and flavorful with a savory sauce.
Fresh Pig's TripeFresh pig's esophagus is a dish made from the pig's esophageal tissue, sliced after cleaning and quickly blanched or stir-fried in boiling water to maintain its crisp texture. It is commonly seasoned with chili, garlic, and ginger.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.