Fang Naokua Chongqing Hot Pot (Ke Hua Wangfu Jing Branch)
Hot pot · ⭐ 4.6
Nos. 5–7, Hangkong Second 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 Nos. 5–7, Hangkong Second 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: Cold Pot Blood Dish, Cold Pot Black Tofu Pudding, Tendon Meat.
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: 4.6
- Address: Nos. 5–7, Hangkong Second Lane
- Popular dishes: Cold Pot Blood Dish, Cold Pot Black Tofu Pudding, Tendon Meat, Chinese yam, Premium Layered Tripe
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Dishes
Cold Pot Blood DishA dish made with fresh pig's blood, slowly cooked at low temperature and served chilled, known for its smooth texture and spicy flavor.
Cold Pot Black Tofu PuddingCold Pot Black Tofu Pudding is a dessert made primarily from black beans using traditional methods, with a delicate texture and sweet flavor. It is usually served cold and has a unique taste.
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
Chinese yamMountain yam is a dish primarily made with mountain yam as the main ingredient. The preparation typically involves peeling and slicing the yam, which can be combined with other ingredients such as wood ear mushrooms and carrots, then stir-fried or simmered. After cooking, the mountain yam slices have a crisp and tender texture with a unique fresh aroma.
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.
Crispy Salted Egg Yolk Glutinous Rice CakeCrispy Salted Egg Yolk Glutinous Rice Cake is a Chinese snack made with glutinous rice wrapped around salted egg yolk and minced meat, then fried until golden and crispy. It has a crispy exterior and tender interior with a rich salty flavor.
Spicy Pork TripeA spicy Sichuan dish made with pork tripe, stir-fried quickly with chili, Sichuan pepper, and garlic for a crisp, numbingly flavorful bite.
Wang Ma Egg Fried Rice with Extra EggWang Ma Egg Fried Rice with Extra Egg is a Chinese staple made with rice and eggs, stir-fried with an additional egg. It has a crispy texture and a delicious taste, suitable for breakfast or main meals.
Crazy Fresh TripeFresh tripe slices marinated in spicy Sichuan sauce and quickly blanched, served with garlic, cilantro, and chili oil for a bold, numbing flavor.
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.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.