Yu Chef Eco Hot Pot (Aironhui Branch)
Hot pot · ⭐ 4.4
No. 439, Xin Nan Road, Longshan Subdistrict
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. 439, Xin Nan Road, Longshan 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: Salted Egg Yolk Beef Balls, Steamed Fresh Shrimp Paste, Bubble Tofu.
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: 4.4
- Address: No. 439, Xin Nan Road, Longshan Subdistrict
- Popular dishes: Salted Egg Yolk Beef Balls, Steamed Fresh Shrimp Paste, Bubble Tofu, Yu Kitchen Layered Tripe, Chongqing-style Ecological Beef Tripe
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Salted Egg Yolk Beef BallsA Chinese dish combining savory salted egg yolk with tender beef balls, typically fried or steamed for a rich, umami flavor.
Steamed Fresh Shrimp PasteA dish made from fresh shrimp paste, delicately steamed to achieve a smooth and tender texture, symbolizing progress and prosperity.
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.
Yu Kitchen Layered TripeA Sichuan dish made with beef tripe layered and braised in a spicy sauce, offering a rich, crunchy texture.
Chongqing-style Ecological Beef TripeFresh beef tripe from Chongqing, marinated and quickly blanched, served with a spicy garlic oil dip for a bold, satisfying flavor.
Yu Cuisine Ecological Pig's TongueA Sichuan dish made with fresh pig's tongue, stir-fried with special seasonings and spicy ingredients like chili and Sichuan pepper, offering a crisp and numbingly spicy flavor.
Yu Chef's Ecological Duck BloodA Sichuan dish made with fresh duck blood simmered in a secret spice blend, known for its smooth texture and rich flavor.
Yu Kitchen Ecological Duck IntestineFresh duck intestines marinated in secret spices and quickly blanched, served with chili oil and garlic for a spicy, crisp flavor.
Freshly Sliced Wagyu Beef TenderloinFreshly sliced wagyu beef tenderloin, quickly blanched to retain its tenderness and natural flavor.
Freshly Sliced BeefFresh beef slices from tenderloin or shank, hand-cut and quickly cooked to preserve natural texture and juices, typically prepared by stir-frying, boiling, or grilling.
Crispy Fried PorkCrispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
Ecological Pork Kidney SlicesA healthy dish made with pork kidneys and vegetables, stir-fried to highlight tenderness and freshness.
Mushroom and Free-range Chicken Hot PotA hot pot featuring free-range chicken and assorted mushrooms, served in two distinct broths—spicy and clear—slow-cooked to perfection for rich flavor.