Aidonggua Red Tea Hot Pot (Xinglong Lake Branch)
Hot pot · ⭐ 4.7
No. 166, Baoshui South 2nd Street, 2nd Floor
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. 166, Baoshui South 2nd Street, 2nd Floor. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Fresh Bull's Tripe, Cold Pot Blood Cake, Tendon Meat.
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: 4.7
- Address: No. 166, Baoshui South 2nd Street, 2nd Floor
- Popular dishes: Fresh Bull's Tripe, Cold Pot Blood Cake, Tendon Meat, Fragrant Beef Meatballs, Sichuan-style Spicy Beef
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Dishes
Fresh Bull's TripeFresh tripe quickly blanched and served with spicy dipping sauce, a classic Sichuan hot pot dish.
Cold Pot Blood CakeA Sichuan specialty dish made with fresh pig or duck blood, slowly cooked in a cold pot with garlic chives, chili, and Sichuan pepper, offering a smooth texture and spicy flavor.
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
Fragrant Beef MeatballsA dish made from finely ground beef mixed with eggs and starch, shaped into balls and cooked by boiling or steaming, resulting in tender and flavorful meatballs.
Sichuan-style Spicy BeefA Sichuan dish featuring tender beef stir-fried with chili, Sichuan peppercorns, and aromatic spices for a bold, numbingly spicy flavor.
Handmade Shrimp PasteHandmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
Premium Fresh Duck IntestinesPremium fresh duck intestine is a dish featuring fresh duck intestines, quickly blanched or stir-fried to retain its crisp tenderness. Seasoned with garlic, chili, and scallions, or enhanced with broth or sauce for richer flavor.
Dwarf Winter Melon Stir-fryA dish made by stir-frying short winter melon with minced meat and garlic, resulting in a fresh and savory flavor.
Innovative Black Tea Hot Pot BaseAn innovative black tea hot pot base made with premium tea and aromatic spices, perfect for cooking meats, seafood, and vegetables.
Highland Layered TripeA Sichuan dish made from beef tripe, layered and braised with special spices for a chewy, flavorful texture.