Tao Lao Ju Pounded Beef (Caijia Branch)
Hot pot · ⭐ 4.0
No. 18 Jiarui Avenue, Caijiagang Town (Ji Ji Hotel)
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 No. 18 Jiarui Avenue, Caijiagang Town (Ji Ji Hotel). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Two-in-One, Double-flavor Glutinous Rice Cake, Burned Pepper Potato.
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: 4.0
- Address: No. 18 Jiarui Avenue, Caijiagang Town (Ji Ji Hotel)
- Popular dishes: Two-in-One, Double-flavor Glutinous Rice Cake, Burned Pepper Potato, Ox Tail, 生煎锅贴
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Dishes
Two-in-OneA dish combining two ingredients or cooking methods, often merging stir-frying and stewing—like stir-fried meat with stewed tofu in one pot, or presenting both fried and boiled textures in a single dish. Main ingredients include meat, vegetables, and seasonings, prepared by stir-frying, simmering, and more.
Double-flavor Glutinous Rice CakeA specialty snack made from glutinous rice, deep-fried until crispy outside and soft inside, served with sweet and spicy sauces for a balanced flavor experience.
Burned Pepper PotatoA Chinese home-style dish made with potatoes and burned green peppers, stir-fried together for a spicy and savory flavor.
Ox TailBeef tail is blanched and simmered with scallions, ginger, star anise, and other spices until tender and the broth is rich.
生煎锅贴生煎锅贴是一种以面粉制成的面皮包裹猪肉、白菜等馅料，捏成半月形后放入平底锅中煎制而成的传统中式小吃。制作时先将馅料拌匀，包入面皮中，再放入锅中加少量水和油，煎至底部金黄酥脆，表面略带焦香。
Spicy Radish SlawA cold dish made from shredded white radish seasoned with chili oil, garlic, and vinegar, offering a crisp and spicy-sour flavor.
Braised Beef TendonBraised beef tendon is a Chinese dish made with beef tendon as the main ingredient, which is slowly cooked for a long time until tender. The cooking method involves simmering the beef tendon with seasonings in a pot, allowing it to fully absorb the broth, resulting in a soft and gelatinous texture.
Braised Beef TendonBraised beef tendons is a dish featuring beef tendons as the main ingredient, slow-cooked or stewed until tender and elastic. Typically seasoned with scallions, ginger, garlic, soy sauce, and cooking wine to absorb the rich broth flavors.
Braised BeefBraised beef is a dish primarily made with beef, prepared through slow stewing to achieve tender meat and rich broth. The recipe uses high-quality beef combined with various spices and seasonings, then slowly stewed for an extended period to allow the beef to fully absorb the flavorful broth, resulting in a deep and satisfying taste.
Braised Beef BrisketA Chinese dish made by slow-cooking beef brisket until tender, often with radish and spices for rich flavor.
Braised Pork IntestinesA Sichuan dish made by slow-cooking pork intestines until tender, seasoned with chili, Sichuan peppercorns, and fermented bean paste.
Spicy Chili Shell Tofu Dry SaladA cold dish made by mixing sliced firm tofu with spicy chili shell seasoning, offering a bold, numbingly spicy and savory flavor.
Pan-Fried DumplingsPan-fried dumplings are a popular Chinese snack made by cooking filled dough pockets in a pan until the bottom is crispy and golden.
Yellow Bean Curd DishA Chinese home-style dish made with yellow beans and tofu, stir-fried with pork and chili for a savory, slightly spicy flavor.