Changjia · Hetu Hot Pot (Changjiahu Riverside Flagship Store)
Hot pot · ⭐ 4.2
Units -10 to -14, 3rd Floor, No. 66-7 Taichang Road (take Elevator No. 5 diagonally opposite the Industrial and Commercial Bank of China to the 3rd floor; Changjiahui Phase IV Commercial Street)
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 -10 to -14, 3rd Floor, No. 66-7 Taichang Road (take Elevator No. 5 diagonally opposite the Industrial and Commercial Bank of China to the 3rd floor; Changjiahui Phase IV Commercial Street). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Wu Fish Slices, Tender Beef Sirloin, Premium Water Buffalo Tripe.
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: 4.2
- Address: Units -10 to -14, 3rd Floor, No. 66-7 Taichang Road (take Elevator No. 5 diagonally opposite the Industrial and Commercial Bank of China to the 3rd floor; Changjiahui Phase IV Commercial Street)
- Popular dishes: Wu Fish Slices, Tender Beef Sirloin, Premium Water Buffalo Tripe, Fresh Beef Liver from the Slaughterhouse, Handmade Shrimp Paste
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Dishes
Wu Fish SlicesBraised black fish slices is a dish primarily made with black fish (wuchang fish). The fish meat is sliced thinly, then marinated with starch and egg white before being cooked by quick-frying or stir-frying. It can be stir-fried together with vegetables such as green peppers, onions, and wood ear mushrooms, or enhanced with a flavorful sauce.
Tender Beef SirloinHanglong beef is tender meat taken from the back of the cow, with fine texture and evenly distributed fat. Typically, the beef is sliced and marinated with soy sauce, cooking wine, and starch, then quickly stir-fried or blanched to maintain its fresh and tender taste.
Premium Water Buffalo TripePremium water buffalo tripe stir-fried with spicy chili and Sichuan pepper, offering a crisp texture and bold numbing-spicy flavor.
Fresh Beef Liver from the SlaughterhouseA dish made with fresh beef liver, marinated and quickly stir-fried for a tender texture and rich aroma, often enhanced with garlic and green peppers.
Handmade Shrimp PasteFresh shrimp is peeled, deveined, and hand-pounded into a smooth paste, then mixed with salt, egg white, and starch for a tender, elastic texture—ideal for boiling or hot pot.
He Tu Spicy TripeA Sichuan-style dish made with pork or beef tripe stir-fried with spicy peppers and Sichuan peppercorns, known for its numbing heat and rich flavor.
Crispy Fried PorkCrispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
Homemade Brown Sugar Glutinous Rice BallsHomemade brown sugar glutinous rice cakes made from glutinous rice flour, shaped into small balls, flattened, fried until golden and crispy, then coated with a rich brown sugar syrup.
Argentine Fresh SquidFresh squid from Argentina, quickly cooked to retain tenderness and enhanced with garlic, onion, and a hint of chili.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.