Shuangwa Hot Pot
Hot pot · ⭐ 3.8
No. 514 Heyun Road
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. 514 Heyun 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: Hot Pot Rabbit, Spicy Frog Special, Frog Legs.
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. 514 Heyun Road
- Popular dishes: Hot Pot Rabbit, Spicy Frog Special, Frog Legs, Fried Rice with Eggs, Side Dish
China trip · China travel
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Dishes
Hot Pot RabbitA spicy Sichuan-style hot pot dish featuring tender rabbit meat cooked in a fiery broth with chili, Sichuan peppercorns, and fermented bean paste.
Spicy Frog SpecialSpicy frog special features fresh bullfrog stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a bold, numbingly spicy flavor.
Frog LegsA dish made from frog legs, typically stir-fried with garlic, ginger, and chili for a spicy and savory flavor.
Fried Rice with EggsFried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.
Side DishSide dishes typically refer to auxiliary dishes served alongside the main course, with primary ingredients including vegetables, soy products, and fungi. The cooking methods are mostly blanching, stir-frying, cold mixing, or steaming, to preserve the original flavor and texture of the ingredients.
Yellow CroakerYellow catfish is a dish made primarily from yellow catfish. The fish is cleaned, pan-fried until golden on both sides, then stewed or braised with chili, ginger, garlic, and other seasonings to infuse flavor into the flesh.