Chongqing Mouth-Biting Skewers
Hot pot · ⭐ 4.1
No. 1-3, Dongguang South 1st Lane
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. 1-3, Dongguang South 1st Lane. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Shifang Sausage, Rabbit Kidney, Loach.
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: 4.1
- Address: No. 1-3, Dongguang South 1st Lane
- Popular dishes: Shifang Sausage, Rabbit Kidney, Loach, Tomato, Intelligent Brain Noodles
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Dishes
Shifang SausageShifang sausage is a traditional cured meat from Shifang City, Sichuan Province, made with pork seasoned with salt, Sichuan pepper, and rice wine, then stuffed into casings and air-dried or smoked.
Rabbit KidneyRabbit kidney is a dish made by stir-frying or deep-frying sliced rabbit腰部 muscle, known for its tender and chewy texture.
LoachEel is a freshwater fish commonly used in cooking. The main ingredient is live eel, which, after cleaning and removing impurities, can be prepared by steaming, braising, stewing, or stir-frying. Common methods include stir-frying with ginger and garlic, or seasoning with fermented broad bean paste, chili, and other spices.
TomatoTomato-based dish, typically eaten raw or cooked. Can be sliced into salads or stir-fried, stewed, or used as a soup base. Commonly paired with eggs, onions, garlic, and meats.
Intelligent Brain NoodlesIntelligent brain dish is a recipe featuring pig brain as the main ingredient, typically served with辅料 like wood ear mushrooms and carrots. After cleaning and blanching the pig brain to remove odor, it's stir-fried with sliced vegetables and seasoned to perfection.
Braised Chicken Feet with Tiger SkinHǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.
Long Skewer Yellow ThroatLong skewer yellow throat is a dish made with yellow throat as the main ingredient, grilled or fried after being pierced with long skewers. The main ingredient is yellow throat, which is cooked with seasonings, offering a fresh and tender texture.
Fresh TripeFresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.
Fresh EelFresh eel is primarily made from fresh eel, cleaned and then cooked by steaming, braising, or stir-frying. Add ginger, scallions, garlic, or other seasonings to taste; some recipes include doubanjiang, soy sauce, or cooking wine for enhanced flavor.
Fresh Chicken KidneysA dish made with fresh chicken kidneys stir-fried with ginger, garlic, and seasonings, known for its tender and crisp texture.
EelEel is a dish featuring eel as the main ingredient. After cleaning and deboning, the eel is cut into segments, pan-fried until slightly golden, then simmered with seasonings like ginger, scallion, garlic, soy sauce, and cooking wine to absorb flavor. Some recipes add chili or doubanjiang for extra taste.