Kuiyi Fresh Chinese Hot Pot
Hot pot · ⭐ 4.1
No. 568, Section 1, Huajin Avenue
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. 568, Section 1, Huajin Avenue. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Big Knife Liver Slices, Tender Beef, Cumin Beef.
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. 568, Section 1, Huajin Avenue
- Popular dishes: Big Knife Liver Slices, Tender Beef, Cumin Beef, Clear Oil Tripe, Offal Stir-Fry
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Dishes
Big Knife Liver SlicesDan Tao Gan Pian is a dish featuring pork liver as the main ingredient. Sliced liver is marinated with rice wine and soy sauce, then quickly stir-fried. It's commonly cooked with green peppers and onions to maintain a tender texture.
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.
Cumin BeefCumin beef is a dish primarily made with beef, seasoned with cumin powder and coriander. The beef is sliced, marinated, then quickly stir-fried at high heat. Finally, cumin powder and coriander are sprinkled on top, making the beef tender, juicy, and infused with the distinctive aroma of cumin.
Clear Oil TripeA classic Sichuan dish made with fresh beef tripe stir-fried in clear oil, offering a crisp texture and spicy flavor.
Offal Stir-FryOffal dish made with beef organs like tripe, intestines, lungs, and heart, cleaned and simmered with spices until tender and flavorful.
Beef MeatballsBeef meatballs are primarily made by mincing beef, mixing it with seasonings, and then shaping it by hand or machine into round meatballs. They are cooked by boiling, steaming, or frying and can be served with a broth or as a main dish.
Beef BrainA dish made from beef brain, typically stir-fried with chili and Sichuan pepper for a rich, spicy flavor.
Red Pot BaseA spicy and aromatic base for hot pot, made with beef tallow, chili, Sichuan pepper, and fermented broad bean paste.
Lotus RootLotus root is a common aquatic vegetable made from lotus tubers. It's usually peeled and sliced or cubed, then stir-fried, boiled, stewed, or served cold. Popular dishes include stir-fried lotus slices, lotus root stewed with pork ribs, and sweet-and-sour lotus slices, often paired with minced meat, wood ear mushrooms, and carrots.