Pingfu Old Hot Pot
Hot pot · ⭐ 4.0
No. 40, Taihong Road
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. 40, Taihong Road. 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 Duck Intestines, Premium Beef Tripe, Chilled Fresh Tripe.
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: 4.0
- Address: No. 40, Taihong Road
- Popular dishes: Fresh Duck Intestines, Premium Beef Tripe, Chilled Fresh Tripe, Big Knife Tripe, Slippery Meat
China trip · China travel
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Dishes
Fresh Duck IntestinesNine-foot fresh duck intestine is a dish primarily made with fresh duck intestines. After cleaning, the duck intestines are typically blanched briefly in boiling water to maintain their crisp and tender texture. It can be mixed with seasonings such as minced garlic, chili, and cilantro, or used for quick boiling in hot pot, or stir-fried with调味料 like doubanjiang (fermented broad bean paste) and Sichuan peppercorns.
Premium Beef TripePremium beef tripe made from fresh ox stomach, carefully cleaned and cooked in spicy Sichuan-style sauce for a crisp texture and bold flavor.
Chilled Fresh TripeA chilled dish made from fresh tripe, quickly cooled after blanching and tossed in a seasoned dressing for a crisp, refreshing bite.
Big Knife TripeBig Knife Tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed and cut into large pieces, then marinated with a specially prepared chili sauce and spices. During cooking, it is stir-fried quickly over high heat to maintain its tender texture and achieve an appealing color.
Slippery MeatSlip meat is a dish primarily made with pork, usually using pork tenderloin or lean meat sliced or diced. After marinating with starch and egg white, it's quickly blanched in boiling water, then stir-fried with sauce or vegetables. Proper heat control ensures tender, smooth texture.
Hot Pot with Sichuan NoodlesHot pot Sichuan rice noodles is a dish made by cooking Sichuan rice noodles with hot pot seasoning. The rice noodles are made from high-quality sweet potato starch, offering a smooth and slippery texture. During preparation, the rice noodles are boiled in the hot pot base until fully cooked, absorbing the rich flavors of the broth and delivering a spicy, numbing, fresh, and aromatic taste.
经典红锅经典红锅以牛油、辣椒、花椒为主要原料，加入豆瓣酱、姜蒜等调料炒制而成。主要食材包括牛肉、毛肚、黄喉、鸭血、豆芽等火锅食材，将食材放入煮沸的红锅底料中涮煮食用。
Old Braised BeefA Chinese dish featuring beef slow-cooked in a traditional old broth until tender and flavorful.
Braised Chicken Feet in Old SauceChicken feet slowly braised in a rich, aromatic old sauce with spices, resulting in tender, gelatinous texture and deep flavor.
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.