Dushi Hot Pot · Banmi Yatai (Dongjiao Memory Store)
Hot pot · ⭐ 4.3
No. 4, Jianshe South Branch Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 4, Jianshe South Branch 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: Crunchy Beef Tripe, New Zealand Wagyu Beef, 水滑肉.
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: 4.3
- Address: No. 4, Jianshe South Branch Road
- Popular dishes: Crunchy Beef Tripe, New Zealand Wagyu Beef, 水滑肉, 清油麻辣锅, Premium Fresh Shrimp Paste
China trip · China travel
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Dishes
Crunchy Beef TripeHigh-quality beef tripe, cleaned and blanched, then sliced and tossed with a spicy sauce for a crisp, numbingly delicious bite.
New Zealand Wagyu BeefNew Zealand beef uses premium imported beef from New Zealand, sliced and stir-fried or simmered with vegetables and seasonings, commonly found in hot pot or stir-fry dishes, preserving the tender texture and original flavor.
水滑肉水滑肉是一道以猪肉为主要食材的菜肴，通常选用猪里脊肉切片后用蛋清、淀粉等腌制，再放入温油中滑熟，保持肉质嫩滑。成品色泽洁白，口感细腻，常搭配葱姜蒜等调料和少量汤汁调味。
清油麻辣锅清油麻辣锅以牛油和清油混合炒制底料，加入豆瓣酱、花椒、辣椒、姜蒜等香料熬煮，再放入牛肉、毛肚、黄喉、蔬菜等食材煮熟食用。
Premium Fresh Shrimp PastePremium fresh shrimp paste made from hand-pounded shrimp meat, seasoned with salt and egg white for a delicate, tender texture—ideal for boiling or hot pot.
Premium Shrimp PastePremium shrimp paste made from fresh shrimp, hand-pounded to a smooth texture without additives, offering a delicate and fresh taste.
Fresh Tender Kelp SproutsA refreshing dish made from fresh kelp sprouts, lightly blanched and tossed with garlic, sesame oil, and salt for a crisp, savory flavor.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.