Yupai Cao Gen Hot Pot · Chongqing Old Brand (Caiyun Lake Vanke Li Store)
Hot pot · ⭐ 4.7
Units L126, L128, and L129, Vanke Caiyun Lake Vanke Li, Caihong Road
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at Units L126, L128, and L129, Vanke Caiyun Lake Vanke Li, Caihong Road. 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 Duck Blood, Stir-Fried Tender Beef with Bell Peppers, Stir-fried Squid.
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: 4.7
- Address: Units L126, L128, and L129, Vanke Caiyun Lake Vanke Li, Caihong Road
- Popular dishes: Cold Pot Duck Blood, Stir-Fried Tender Beef with Bell Peppers, Stir-fried Squid, Sliced Pork Kidney with Big Knife, Fresh Beef Tripe
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Dishes
Cold Pot Duck BloodCold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
Stir-Fried Tender Beef with Bell PeppersDouble Pepper Tender Beef is a dish featuring beef with green and red peppers. Thinly sliced beef is marinated, then quickly stir-fried with chopped peppers to retain tenderness and crispness.
Stir-fried SquidFried squid is a dish made by soaking dried squid, then blanching or stir-frying it. Main ingredient is dried squid, with scallions and ginger as seasonings. Soak dried squid in water until soft, clean, slice or cut into strips, then cook.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Fresh Beef TripeFresh beef tripe quickly blanched to retain crispness, served with spicy Sichuan sauce—a classic in hot pot cuisine.
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.
Bubble TofuBubble Tofu is a dish made primarily from fried tofu cubes that puff up when deep-fried, then stir-fried with green and red peppers and seasoned to perfection.
Premium Beef RollsPremium beef rolls are made by rolling优质 beef slices into a卷 shape, often cooked with vegetables like lettuce and carrots. The beef is flattened, seasoned, rolled, secured with bamboo skewers, and steamed or boiled until done, also suitable for hot pot.
Spicy Soup BaseSpicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
Green TripeGreen tripe is a dish made primarily from beef tripe, cleaned and blanched in hot water until curled, then stir-fried with scallions, ginger, garlic, chili, and other seasonings. The finished dish has a vibrant green color and a crisp, tender texture.
Fresh Goose IntestineA Sichuan dish made with fresh goose intestines stir-fried quickly with garlic, chili, and coriander, offering a crisp texture and spicy flavor.