Hong Denglong Hot Pot (Xinpaifang Branch)
Hot pot · ⭐ 4.6
No. 8, Hongye Road, Unit 1
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 No. 8, Hongye Road, Unit 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: Full Blessing Red Pot + Cold-Pressed Duck Blood, Fried Pork with Crispy Texture, Cold-Pressed King Oyster Mushroom.
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: 4.6
- Address: No. 8, Hongye Road, Unit 1
- Popular dishes: Full Blessing Red Pot + Cold-Pressed Duck Blood, Fried Pork with Crispy Texture, Cold-Pressed King Oyster Mushroom, Bubble Tofu, Hong Denglong Grandmother's Sliding Pork
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Dishes
Full Blessing Red Pot + Cold-Pressed Duck BloodA spicy Sichuan-style red pot stewed with duck blood and vegetables, served cold for a refreshing contrast in texture and flavor.
Fried Pork with Crispy TextureFarm-style crispy pork is a dish made primarily with pork. Pork belly is cut into pieces, marinated, coated in starch or flour, then deep-fried until golden and crispy. A touch of scallion, ginger, and garlic is added during cooking to enhance flavor.
Cold-Pressed King Oyster MushroomA spicy Sichuan-style dish made with king oyster mushrooms, marinated and chilled for a bold, savory flavor.
Bubble TofuBubble Tofu is a dish made primarily from fried tofu cubes that puff up when deep-fried, then stir-fried with green and red peppers and seasoned to perfection.
Hong Denglong Grandmother's Sliding PorkA classic Sichuan dish featuring tender pork slices stir-fried with red peppers, known for its savory flavor and vibrant color.
Crispy Pork Kidney SlicesA Sichuan dish featuring crispy pork kidney slices stir-fried with spicy and aromatic ingredients.
Freshly Sliced Wagyu Strip SteakFreshly sliced beef from the strip loin, tender and flavorful, ideal for quick stir-frying or hot pot.
Beef Tripe with LayersA Sichuan dish made from beef tripe and stomach, layered and simmered with spices for a spicy, chewy texture.
Trendy Potato ShredsA popular potato salad made by slicing potatoes into thin strips, soaking in water to remove excess starch, then blanching or stir-frying. Seasoned with scallions, garlic, chili, vinegar, and sesame oil for a crisp texture—commonly served as a home-style dish or drink accompaniment.
Fresh Mongolian TripeFresh Mongolian tripe is a dish primarily made with fresh beef tripe, which is cleaned and then cooked by blanching or quick stir-frying to maintain its crisp and tender texture. It is typically seasoned with葱姜蒜 (scallions, ginger, garlic) and chili for aroma, and some recipes may include fermented broad bean paste or Sichuan peppercorns for added flavor.
Fish Roe Shrimp DumplingsFish roe shrimp paste is an exquisite seafood dish primarily made from fresh fish roe and shrimp meat. The preparation involves mashing the shrimp meat into a paste, mixing it evenly with fish roe, and then shaping it using specific cooking techniques. This dish offers a delicate texture from the shrimp paste complemented by the rich flavor of the fish roe, creating a harmonious and delightful taste.
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.