Flavor Guide Fresh Hot Pot (Cujiao Hongxing Branch)
Hot pot · ⭐ 4.3
No. 499 Qili Road, Building 3, 1st Floor, Units 1, 25, and 26
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. 499 Qili Road, Building 3, 1st Floor, Units 1, 25, and 26. 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 Beef Tripe from the Slaughterhouse, Handmade Shrimp Paste, Premium Fresh Goose Intestines.
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. 499 Qili Road, Building 3, 1st Floor, Units 1, 25, and 26
- Popular dishes: Fresh Beef Tripe from the Slaughterhouse, Handmade Shrimp Paste, Premium Fresh Goose Intestines, Freshly Sliced Premium Pork Belly, Fresh Duck Intestines
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Dishes
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.
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.
Premium Fresh Goose IntestinesPremium fresh duck intestine is a dish featuring freshly cleaned duck intestines, quickly blanched or stir-fried to retain its crisp tenderness. Enhanced with garlic, chili, and ginger for rich flavor.
Freshly Sliced Premium Pork BellyFreshly sliced premium pork belly, marinated and quickly grilled for a tender, flavorful bite.
Fresh Duck IntestinesFresh duck intestine is hand-cleaned to remove impurities and mucus, preserving its crisp texture. After washing, it's used in cold dishes or briefly blanched, then seasoned with garlic, chili oil, and cilantro.
Fresh Duck Blood in BowlWanwan Xian Ya Xue is a dish featuring duck blood as the main ingredient, typically sliced and simmered in soup with vegetables, tofu, or vermicelli, seasoned with salt and pepper. Duck blood is blanched first to remove odor, then stewed with broth or water to maintain its tender texture.
Premium Grassland TripePremium grassland tripe made from high-quality beef tripe, slow-cooked in a secret spice broth for a crisp and flavorful dish.
Fresh Pork TripeA Sichuan dish made from fresh pork tripe, quickly blanched and seasoned with chili and Sichuan pepper for a spicy, numbing flavor.
Mushroom Soup Yum-Yum PotA dual-flavor hot pot, the Mushroom Soup Yang-Yang Pot features a rich mushroom broth on one side, made by slow-cooking a variety of rare mushrooms to create a deeply flavorful and aromatic soup. On the other side, diners can choose between spicy or clear broth to suit their taste preferences. The pot is filled with an abundant selection of ingredients including various meats, seafood, and vegetables—making it an ideal choice for group dining.
Fresh Cut BeefFresh-cut beef is a dish made primarily from fresh beef, finely sliced to preserve its natural flavor. The preparation is simple, relying mainly on the inherent freshness of the beef, which is quickly stir-fried or grilled with just the right amount of seasoning to highlight its tender and juicy texture.