Yang Dingli Old Hotpot (Hongyu Bridge Store)
Hot pot · ⭐ 3.9
Unit 12, No. 77, South Section of Yanhe West Road (next to Tianxiang KTV; ground-floor commercial space of Xinhui Hepan)
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 Unit 12, No. 77, South Section of Yanhe West Road (next to Tianxiang KTV; ground-floor commercial space of Xinhui Hepan). 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, Braised Pig Trotters, Braised Mushroom Stems.
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: 3.9
- Address: Unit 12, No. 77, South Section of Yanhe West Road (next to Tianxiang KTV; ground-floor commercial space of Xinhui Hepan)
- Popular dishes: Cold Pot Duck Blood, Braised Pig Trotters, Braised Mushroom Stems, Milk Tea Jelly, Tender Beef
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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.
Braised Pig TrottersBraised pig trotters is a traditional dish primarily made with pig trotters. The preparation involves cleaning the pig trotters, marinating them in a specially prepared braising sauce, and then slowly cooking them until they are fully flavored and the meat is tender.
Braised Mushroom StemsA dish made by braising fresh mushrooms with soy sauce and spices, resulting in a savory and tender texture.
Milk Tea JellyA sweet dessert made from tea, milk, and gelatin, known for its smooth texture and rich milk flavor.
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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.
Signature Steamed TaroSignature steamed taro is a traditional Sichuan dish made with taro, which is steamed until soft and flavorful. The peeled taro is cut into pieces, seasoned, and then steamed to achieve a smooth and fragrant texture.
Pulled TaroA Sichuan-style dish made by steaming taro until soft and mixing it with seasonings for a rich, spicy flavor.
Spicy Braised Chicken FeetSpicy braised chicken feet are primarily made with chicken feet, which are first blanched and then slowly simmered in a specially prepared spicy braising sauce until tender and fully flavored. The braising sauce typically includes spices such as star anise, cassia bark, bay leaves, chili peppers, and Sichuan peppercorns, along with seasonings like soy sauce, sugar, and cooking wine.
Spicy Braised Pork IntestinesSpicy braised pork intestines are primarily made from pig intestines, which are thoroughly cleaned and then slowly simmered in a seasoned broth with various spices and seasonings, allowing them to fully absorb the rich flavors of the braising liquid. The finished product has a soft yet chewy texture with a deeply flavorful taste.
Spicy Braised Pig Trotter TendonsA spicy Sichuan dish made by slow-cooking pig trotter tendons in a rich, aromatic broth with chili and spices.
Spicy Braised Pig Trotter TendonsA spicy Sichuan dish made by slow-cooking pig trotter tendons in a rich, aromatic chili sauce until tender and flavorful.