Chang Jia Yuanzi Mei Wa Yu Hot Pot (Aoyuan Plaza Branch)
Hot pot · ⭐ 3.9
Building 6, No. 66, Shuangdian Road, 1st Floor, Room 121
Dragon Mate tips
If you are traveling in China to visit Chengdu, 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 Building 6, No. 66, Shuangdian Road, 1st Floor, Room 121. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Single Triangle Peak, Single-Portion Catfish Hot Pot, Single-Portion Wuchang Fish Buffet.
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: 3.9
- Address: Building 6, No. 66, Shuangdian Road, 1st Floor, Room 121
- Popular dishes: Single Triangle Peak, Single-Portion Catfish Hot Pot, Single-Portion Wuchang Fish Buffet, Happy Fries, Steamed Oysters
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Dishes
Single Triangle PeakSingle Triangle Peak is a dish made with chicken as the main ingredient, combined with vegetables and a special sauce. It is cooked by frying, resulting in a crispy outside and tender inside.
Single-Portion Catfish Hot PotA spicy and flavorful single-serving catfish dish cooked in a hot pot style with vegetables and noodles, typical of Sichuan cuisine.
Single-Portion Wuchang Fish BuffetA single-serving buffet featuring Wuchang fish, prepared by steaming, boiling, or stewing with various side dishes and seasonings.
Happy FriesCrispy potato strips fried to golden perfection, served with a choice of tomato or cheese sauce for a satisfying snack.
Steamed OystersSteamed oysters is a seafood dish made with fresh oysters, prepared by steaming. To make it, wash the oysters and place them in a steamer with a few slices of ginger for flavor, then steam until the oyster meat is fully cooked, preserving the original taste and essence of the oysters.
Stir-Fried SnailsStir-fried snails is a Chinese dish featuring snails as the main ingredient, quickly stir-fried with chili, ginger, garlic, and green onions to enhance flavor. Proper heat control ensures tender, flavorful snail meat.
Classic Broth BaseA classic broth base made primarily from beef tallow, broad bean paste, chili peppers, Sichuan peppercorns, and other spices and meats, simmered to create a rich, flavorful foundation typically used for hot pot cooking.
Bullfrog and Fish All-you-can-eatFresh bullfrog and fish stewed with secret spices, tender and spicy, served with various side dishes and dipping sauces for self-service enjoyment.
Spicy Frog and Fish HeadA dish featuring bullfrog and bighead carp head, stir-fried then simmered with fermented broad bean paste, ginger, garlic, and chili for a rich, flavorful broth.
Spicy Dry-Fried Frog LegsA spicy Sichuan dish made by stir-frying frog legs with dried chilies, Sichuan peppercorns, garlic, and ginger, resulting in a rich, numbingly hot flavor.
Spicy ClamsSpicy clams is a dish made primarily with clams, seasoned with various spices and chili peppers. The clams are first cleaned and then stir-fried with spicy seasonings, resulting in an appealing red color and aromatic spiciness.