Yu Daba Fresh Tripe Chongqing Hot Pot (InterContinental Huafu Plaza Store)
Hot pot · ⭐ 4.1
Nos. 545 & 547, Section 1, Jianhe 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 Nos. 545 & 547, Section 1, Jianhe 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: Original Ground Black Tofu, Signature Layered Tripe, Signature Fresh Sirloin.
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: 4.1
- Address: Nos. 545 & 547, Section 1, Jianhe Road
- Popular dishes: Original Ground Black Tofu, Signature Layered Tripe, Signature Fresh Sirloin, Signature Fresh Beef Tripe, Signature Fresh Duck Intestines
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Dishes
Original Ground Black TofuOriginal ground black tofu is a dish made from black beans, which are soaked, ground, and cooked to make tofu. It has a deep brown color, delicate texture, and rich bean aroma with a natural salty and fresh taste.
Signature Layered TripeSignature thousand-layer tripe, made from fresh pork stomach that has been meticulously processed. The tripe is sliced extremely thin, like a cicada's wing, with precise knife skills. After being marinated in a specially crafted seasoning, the slices are stacked layer by layer to create a thousand-layer effect. During cooking, the tripe absorbs the broth, resulting in a tender, juicy, and smooth texture.
Signature Fresh SirloinA premium cut of beef from the sirloin, marinated and grilled to perfection for a tender, flavorful dish.
Signature Fresh Beef TripeSignature fresh beef tripe is made from fresh ox tripe, quickly blanched in boiling water to retain its crisp tenderness. Typically served with garlic slices, cilantro, and chili oil.
Signature Fresh Duck IntestinesFresh duck intestines marinated in secret seasoning and quickly blanched, offering a crisp and tender texture with a distinctive flavor from the special dipping sauce.
Yudaba Blood TripeYudaba Blood Tripe is a Sichuan dish made with beef blood and beef tripe. Fresh beef blood is mixed with beef tripe, washed, blanched, and then stewed with spices and seasonings, resulting in a tender texture and rich flavor.
Yu Daba Fresh Duck IntestineYu Daba Fresh Duck Intestine is a Sichuan dish made with fresh duck intestines, which are cleaned, blanched, and stir-fried with seasoning. It has a crisp and tender texture with a fresh and spicy flavor.
Mushroom Hot Pot with Dual BrothsBeef and mushroom hot pot with two flavors: spicy and clear broth. Ingredients include beef, beef tallow, wild mushrooms (like shiitake, enoki, and king oyster), bean sprouts, and tofu. Cooked by stir-frying beef tallow with spices, then simmering with broth and mushrooms before dividing into a dual-bowl pot.
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
Chongqing Old Meat SlicesChongqing old meat slices is a traditional dish primarily made with pork. The pork is skillfully sliced into thin pieces and stir-fried with specially prepared chili peppers and spices, delivering a distinctive Chongqing flavor.
Golden PomfretA popular sea fish with delicate and fresh flesh, commonly steamed or braised with ginger, scallions, and garlic to preserve its natural flavor.