Chun Cui Hotpot (Twenty-Year Community Branch)
Hot pot · ⭐ 4.2
No. 38 Xiejiawan Zhengjie
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. 38 Xiejiawan Zhengjie. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Braised Pork Intestines, Four Seasons Bean Rice, Maling Luncheon 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: Chongqing
- Category: Hot pot
- Rating: 4.2
- Address: No. 38 Xiejiawan Zhengjie
- Popular dishes: Braised Pork Intestines, Four Seasons Bean Rice, Maling Luncheon Meat, Pork Collagen Noodles, Crispy Fried Pork
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Dishes
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
Four Seasons Bean RiceA simple and nutritious dish made with fresh green beans and rice, stir-fried with garlic and minced meat, then mixed with cooked rice for a savory flavor.
Maling Luncheon MeatMerin Lunch Meat is a processed meat product primarily made from pork. The pork is minced into a paste, mixed with starch, salt, and other seasonings, then molded and steamed at high temperature. The finished product has a reddish color and a delicate texture.
Pork Collagen NoodlesPig's aorta is made by cleaning the pig's aorta and slicing it into thin pieces, commonly used in hot pot or stir-frying. It is usually quickly blanched in boiling water or stir-fried with chili peppers, Sichuan peppercorns, and other seasonings to maintain its crisp and tender texture.
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.
Snakehead FishBefore cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
Pure Tender BeefPremium beef tenderloin marinated and quickly grilled to perfection, offering a tender and juicy texture with natural flavor.
Fresh Beef TripeA Sichuan dish made with fresh beef tripe, quickly blanched and tossed in a spicy chili sauce for a crisp, numbingly flavorful bite.
Fresh Duck IntestinesA dish made with fresh duck intestines stir-fried quickly with garlic, chili, and coriander, offering a crisp texture and savory flavor.
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.
Black TofuBlack tofu is made from black beans, soaked, ground into pulp, boiled, and coagulated. It has a deep brown or black color, smooth texture, and soft taste—ready to eat or cook.