Chengdu Shuyutang Fresh Hot Pot (Chuanjin Road Branch)
Hot pot · ⭐ 4.3
No. 763 Chuangjin Road, Building 1, Yunnan Impression Cultural Community, No. 104-1
Dragon Mate tips
If you are traveling in China to visit Kunming, this restaurant is worth a stop for great food. This restaurant is located at No. 763 Chuangjin Road, Building 1, Yunnan Impression Cultural Community, No. 104-1. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: 12-Second Premium Fresh Tripe, 12-Second Duck Intestines, Handmade Crisp Konjac.
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: Kunming
- Category: Hot pot
- Rating: 4.3
- Address: No. 763 Chuangjin Road, Building 1, Yunnan Impression Cultural Community, No. 104-1
- Popular dishes: 12-Second Premium Fresh Tripe, 12-Second Duck Intestines, Handmade Crisp Konjac, Handmade Shrimp Paste, Deep-water Catfish with Spicy Sauce
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Dishes
12-Second Premium Fresh TripeFresh tripe quickly blanched for 12 seconds to retain crispness, served with a spicy dipping sauce.
12-Second Duck IntestinesA Sichuan dish made with fresh duck intestines quickly blanched for 12 seconds, served with a spicy and numbing sauce for a crisp and flavorful bite.
Handmade Crisp KonjacA cold dish made from konjac, hand-cut and tossed in a secret seasoning for a satisfying crunch and low-calorie appeal.
Handmade Shrimp PasteHandmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
Deep-water Catfish with Spicy SauceA Sichuan-style dish made with deep-water catfish, seasoned with chili, Sichuan pepper, and aromatics for a spicy and numbing flavor.
Freshly Sliced BeefFreshly sliced beef is a dish made with fresh beef, typically from tenderloin, shank, or flank. Sliced thin or in small pieces, it can be marinated and cooked by stir-frying, boiling, simmering, or grilling to retain its tender texture.
Meat-Loaded Luncheon MeatA canned meat product made from a blend of pork and beef, seasoned and cooked to create a savory, ready-to-eat food.
Bean sproutsBean sprouts are vegetables grown from sprouted legume seeds, commonly including mung bean sprouts and soybean sprouts. Typically, they are cleaned and then cooked by stir-frying, boiling, or making cold dishes. They have a crisp texture and are a common ingredient in home-cooked meals.
Yin-Yang Hot PotA double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.
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.