Ba Ba Lao Hotpot · Traditional Chengdu Hotpot (Cuijia Store)
Hot pot · ⭐ 4.5
No. 23, Cuijiadian Heng 1st Street (next to Manpeng Market)
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. 23, Cuijiadian Heng 1st Street (next to Manpeng Market). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Shredded Crab Stick, Potato, Baba Junhua.
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: 4.5
- Address: No. 23, Cuijiadian Heng 1st Street (next to Manpeng Market)
- Popular dishes: Shredded Crab Stick, Potato, Baba Junhua, Fresh Beef Tripe in Sichuan Style, Fresh Duck Blood Stir-fry
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Dishes
Shredded Crab StickSpider crab stick salad is a dish made primarily with crab sticks, sliced into细丝 and stir-fried with vegetables like carrots and green peppers. The crab sticks are first blanched or pan-fried, then combined with prepared vegetables and seasoned appropriately.
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Baba JunhuaA Sichuan specialty dish made with fresh offal like pork liver and heart, stir-fried with chili and Sichuan pepper for a spicy and numbing flavor.
Fresh Beef Tripe in Sichuan StyleA classic Sichuan dish featuring fresh beef tripe quickly blanched and served with a spicy sesame sauce, offering a crisp texture and bold numbing-spicy flavor.
Fresh Duck Blood Stir-fryA Sichuan-style dish made with fresh duck blood stir-fried with chili, Sichuan pepper, and garlic, known for its smooth texture and spicy flavor.
Bàbà Spicy BeefA spicy Sichuan dish featuring beef brisket stir-fried with chili, Sichuan peppercorns, and fermented bean paste, delivering bold, numbing heat and rich flavor.
Dried GongcaiDry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
Red PotRed pot is a hot pot base made by simmering chili peppers and various spices. Main ingredients include beef tallow, chili peppers, Sichuan peppercorns, ginger, garlic, and more. The preparation involves mixing these ingredients in specific proportions and simmering them to create a rich, bright red hot pot broth with intense flavor.
Braised Chicken FeetBā Jī Jiǎo is a traditional dish primarily made with chicken feet. To prepare it, the chicken feet are first cleaned and marinated, then slowly stewed with various spices and seasonings until they become tender and fully flavored, with a rich and savory broth.
Sichuan Taro NoodlesSweet potato starch noodles are a type of vermicelli made from sweet potato starch. Soak and cook before eating. Commonly stir-fried with vegetables, meat, or seasonings, or used as an ingredient in soups. Soak soft, blanch, then stir-fry or simmer with other ingredients.