Long Yu Courtyard Fresh Hot Pot (Jitian Store)
Hot pot · ⭐ 3.8
No. 175, Xi Street, Shuangliu District
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 No. 175, Xi Street, Shuangliu District. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Nine-foot Fresh Goose Intestine, Butcher's Tripe, Boiled White Tofu Layer.
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: 3.8
- Address: No. 175, Xi Street, Shuangliu District
- Popular dishes: Nine-foot Fresh Goose Intestine, Butcher's Tripe, Boiled White Tofu Layer, Australian Grass-Fed Ribeye, Fresh-caught Wuyu Fish Slices
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Dishes
Nine-foot Fresh Goose IntestineA Sichuan dish made with fresh goose intestines, quickly stir-fried for a crisp and tender texture, seasoned with garlic, chili, and aromatic spices.
Butcher's TripeOffal tripe is a dish made primarily with fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is quickly stir-fried with a specially prepared chili sauce and spices, resulting in a unique and aromatic flavor.
Boiled White Tofu LayerA Sichuan dish made with layered tofu, boiled in spicy broth with chili and Sichuan pepper, offering a fresh and numbingly spicy flavor.
Australian Grass-Fed RibeyeAustralian grass-fed beef is made from high-quality Australian grass-fed beef, carefully prepared to perfection. Its tender texture and rich flavor, combined with specially crafted seasonings, create a unique and delicious taste.
Fresh-caught Wuyu Fish SlicesA dish made with freshly caught blackfish slices, quickly blanched or stir-fried to retain tenderness and freshness, often garnished with ginger and scallions.
Vegetable Assortment PlatterVegetable platter made from a variety of seasonal vegetables, commonly including carrots, cucumbers, wood ear mushrooms, bean sprouts, seaweed, and lettuce. After blanching or dressing with a cold sauce, the vegetables are neatly arranged on a plate, preserving their natural colors and crisp texture.
Trendy Potato ShredsA popular potato salad made by slicing potatoes into thin strips, soaking in water to remove excess starch, then blanching or stir-frying. Seasoned with scallions, garlic, chili, vinegar, and sesame oil for a crisp texture—commonly served as a home-style dish or drink accompaniment.
Chrysanthemum Pork LiverChrysanthemum tripe is a dish made primarily from chicken gizzards (known as 'jun gan'), named for its flower-like shape when sliced. To prepare it, the chicken gizzards are first cleaned thoroughly, then cut into a chrysanthemum pattern and marinated with appropriate seasonings to absorb flavor. The dish is then quickly stir-fried at high heat to preserve the tenderness of the gizzards, resulting in an appealingly colored and beautifully shaped delicacy resembling a chrysanthemum.
Tender BeefTender beef made from fresh beef, sliced or shredded, marinated with a little starch, soy sauce, and oil, then quickly stir-fried or blanched to keep it tender. Usually enhanced with葱姜蒜, and sometimes vegetables like green pepper or onion for added texture.
Fresh Duck IntestinesFresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.