Chaodamui Old Hot Pot (Dazhulin Branch)
Hot pot · ⭐ 3.8
No. 106 Jinzhu Road, Dazhulin, Annex No. 1 (opposite Fengxiangbiao Education)
Dragon Mate tips
If you are traveling in China to visit Chongqing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 106 Jinzhu Road, Dazhulin, Annex No. 1 (opposite Fengxiangbiao Education). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Fresh Beef Tripe from the Slaughterhouse, Handmade Shrimp Paste, Bamboo Shoot.
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: Chongqing
- Category: Hot pot
- Rating: 3.8
- Address: No. 106 Jinzhu Road, Dazhulin, Annex No. 1 (opposite Fengxiangbiao Education)
- Popular dishes: Fresh Beef Tripe from the Slaughterhouse, Handmade Shrimp Paste, Bamboo Shoot, Boneless Chicken Feet, Tender Dock Beef
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Dishes
Fresh Beef Tripe from the SlaughterhouseFresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
Handmade Shrimp PasteHandmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
Bamboo ShootFang bamboo shoots is a dish primarily made from fresh bamboo shoots, typically blanched and then stir-fried, simmered, or served cold. Garlic and ginger are commonly used for flavor, with optional additions of meat or mushrooms.
Boneless Chicken FeetBoneless chicken feet is a dish primarily made from chicken claws, which are blanched and de-boned before being marinated or simmered in seasonings. Common preparation methods include cold mixing, braising, or stewing, resulting in a crisp and elastic texture.
Tender Dock BeefDock tender beef is a dish made with fresh beef, marinated and quickly stir-fried. Main ingredients include tender beef slices, green pepper, red pepper, and onion. Seasonings typically consist of soy sauce, cooking wine, starch, and a pinch of salt. Beef is sliced, marinated, then stir-fried quickly with vegetables to retain its tenderness.
Old Meat SliceA classic Chinese home-style dish made with tender pork loin slices stir-fried with vegetables, offering a savory and slightly spicy flavor.
Fresh Duck Intestine from the WharfA Sichuan-style dish made with fresh duck intestines quickly blanched in spicy broth, served with garlic, chili, and herbs for a crisp, numbingly spicy flavor.
Red Soup PotSpicy broth made with beef tallow, chili, Sichuan pepper, and various spices. Main ingredients include beef, lamb, chicken, tofu, and vegetables, all cooked together in the broth.
Snakehead FishBefore cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.