Shuyi Long Chongqing Hotpot (Xihua Road Branch)
Hot pot · ⭐ 4.2
No. 540 Xihua Road (near Jiacheng Hotel)
Dragon Mate tips
If you are traveling in China to visit Guangzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 540 Xihua Road (near Jiacheng Hotel). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Q弹虾滑, Must-Eat Fresh Duck Blood, Eight Treasure Tea.
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: Guangzhou
- Category: Hot pot
- Rating: 4.2
- Address: No. 540 Xihua Road (near Jiacheng Hotel)
- Popular dishes: Q弹虾滑, Must-Eat Fresh Duck Blood, Eight Treasure Tea, Spam, Tender Beef
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Dishes
Q弹虾滑Fresh shrimp is hand-pounded into a paste, mixed with egg white and starch to form tender, elastic balls, typically steamed or boiled for a delicate, smooth texture.
Must-Eat Fresh Duck BloodFresh duck blood stir-fried or simmered with aromatics, offering a smooth and savory taste.
Eight Treasure TeaEight Treasure Tea is a traditional Chinese beverage made by blending tea leaves with red dates, goji berries, longan, chrysanthemum flowers, rose petals, raisins, and rock sugar. The preparation is simple—just place all ingredients in a teacup and pour hot water over them. It is both delicious and health-promoting.
SpamSpam is a canned food product made primarily from pork, processed through grinding, seasoning, and steaming. It has a fine texture and delicious taste, commonly used as an ingredient in hot pot, barbecue dishes, or eaten directly sliced.
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Sichuan-style Boiled Pig BrainA Sichuan dish made by quickly boiling pig brain in a spicy broth with chili, Sichuan peppercorns, and fermented bean paste. The brain is tender and flavorful, delivering a bold, numbingly spicy taste.
Sichuan-style Duck Blood with Pickled ChiliSpicy pepper duck blood dish made with duck blood, pickled chili, garlic, ginger, and other seasonings. Duck blood is blanched to remove odor, then stir-fried with pickled chili, scallions, garlic, and seasoned to perfection.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
香香小肥牛香香小肥牛是一道以牛肉为主料的菜肴，通常选用肥牛卷或嫩牛肉片，搭配洋葱、青椒等蔬菜，用酱油、料酒、糖、蒜末等调料腌制后炒制而成。
Fresh Duck IntestinesFresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
Yuan Yang Wo DiA fusion dish featuring two distinct soup bases (e.g., spicy and clear), layered and served with beef, fish, and vegetables for a unique flavor experience.
Yin-Yang Hot Pot Base鸳鸯锅底 is a classic choice for hot pot, consisting of two different flavored broths—typically one spicy and numbing, and the other mild. The spicy broth is made by simmering chili peppers, Sichuan peppercorns, and other spices, resulting in a rich, stimulating flavor that awakens the appetite. The mild broth is based on clear soup or bone broth, offering a refreshing taste ideal for cooking a variety of ingredients.
黄鳝黄鳝是一种以鲜活黄鳝为主要食材的菜肴，通常经过清洗、去骨处理后，采用炒、炖或煮的方式烹饪。常见做法包括与辣椒、姜蒜等调料一同爆炒，或加入豆瓣酱、酱油等调味料慢炖，使鳝鱼肉质鲜嫩，味道浓郁。