Xiong Jia Yuan Old Hot Pot (Renhe Branch)
Hot pot · ⭐ 4.6
No. 58 Jinkai Avenue, Annex No. 27
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. 58 Jinkai Avenue, Annex No. 27. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Beef Tenderloin, Fresh Beef Tripe from the Slaughterhouse, Handmade Shrimp Paste.
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: 4.6
- Address: No. 58 Jinkai Avenue, Annex No. 27
- Popular dishes: Beef Tenderloin, Fresh Beef Tripe from the Slaughterhouse, Handmade Shrimp Paste, Xiong Family Limited Blood Tripe, Xiong Family Limited Blood Tripe
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Dishes
Beef TenderloinA dish made from tender beef cut from the back of the cow, sliced thin and quickly cooked in broth or hot pot for a delicate, juicy texture.
Fresh Beef Tripe from the SlaughterhouseFresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
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.
Xiong Family Limited Blood TripePremium beef tripe marinated in secret broth and quickly blanched for a crisp texture, served with spicy chili sauce.
Xiong Family Limited Blood TripeFresh beef tripe, specially processed and quickly blanched to retain crispness, served with a secret spicy sauce for bold flavor.
Fresh Duck Intestines Hand-ScrapedFresh duck intestine is a dish made primarily from fresh duck intestines, cleaned and served raw to preserve its crisp and tender texture. The intestines are carefully cleaned and kept in their original state, then enjoyed with seasonings or dipping sauces.
Spicy Soup BaseSpicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
Small Jun's SliceA Sichuan-style dish made with pork tenderloin, peppers, and onions, stir-fried in a secret sauce for a spicy and aromatic flavor.
Cilantro MeatballsCilantro meatballs are made by mixing pork mince with chopped cilantro, minced葱姜, egg, and seasonings, then shaping into balls and frying or boiling.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
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.