Caojiaxiang Old Taste Hot Pot (Fangcao Branch)
Hot pot · ⭐ 4.5
No. 13, Chaoyang Road, Xiaojianghe Subdistrict
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. 13, Chaoyang Road, Xiaojianghe Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold Pot Black Tofu, Big Iron Pot Beef Tallow Red Broth, Tender 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: 4.5
- Address: No. 13, Chaoyang Road, Xiaojianghe Subdistrict
- Popular dishes: Cold Pot Black Tofu, Big Iron Pot Beef Tallow Red Broth, Tender Beef, Noodles with Duck Intestines, Premium Layered Tripe
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Dishes
Cold Pot Black TofuCold Pot Black Tofu is a dish made with black tofu as the main ingredient, combined with chili, green onion, ginger, garlic and other seasonings. It is quickly stir-fried in hot oil and served cold. The texture is tender and the flavor is spicy and fragrant.
Big Iron Pot Beef Tallow Red BrothA classic Sichuan hot pot made with beef tallow, chili, and Sichuan peppercorns, served in a large iron pot with meats and vegetables.
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.
Noodles with Duck IntestinesDan dan noodles with duck intestine is a dish featuring these two main ingredients. Cooked noodles are set aside, while cleaned duck intestines are blanched and then stir-fried or mixed with the noodles. Seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, it offers a smooth texture and rich layers of flavor.
Premium Layered TripePremium layered tripe made from carefully sliced beef tripe, slow-cooked in a secret spice broth and stir-fried with chili and Sichuan pepper for a bold, numbingly spicy flavor.
Slippery Meat SlicesA Chinese dish made with tender pork slices stir-fried with vegetables and a light sauce, known for its smooth texture and savory flavor.
Spicy Pepper and Century Egg MeatballsBurned pepper egg balls are made with century eggs and pork mince. Mix crushed century eggs with pork, add seasonings, shape into balls, then fry or steam. Finish with stir-fried chili (usually green pepper), garlic, and soy sauce, poured over the balls for a harmonious flavor.
Special Xiaojun GanSpecial small intestines are a dish made primarily from pig or cow's small intestinal lymph nodes, typically stir-fried with chili, Sichuan pepper, garlic, and ginger. Cooking requires precise heat control to maintain a crisp and tender texture.
Sweet Potato Noodle JellyA chilled dish made from sweet potato starch noodles that form a transparent jelly, seasoned with garlic, chili oil, soy sauce, and vinegar for a refreshing summer meal.
Spicy Pork Tripe with ChiliA spicy Sichuan dish made with fresh pork tripe stir-fried quickly with chili and Sichuan peppercorns, offering a crisp texture and bold numbing-spicy flavor.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.