Fragrant Dry Pot (Huayu Jinxiu Huacheng Branch)
Sichuan cuisine · ⭐ 3.6
No. 348 Huafeng Avenue, Annex No. 80
Dragon Mate tips
If you are traveling in China to visit Chongqing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 348 Huafeng Avenue, Annex No. 80. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Large Celery, Spicy Pot Rabbit, Dry Pot Squid Tentacles.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.6
- Address: No. 348 Huafeng Avenue, Annex No. 80
- Popular dishes: Large Celery, Spicy Pot Rabbit, Dry Pot Squid Tentacles, Dry Pot Beef, Dry Pot Frog Legs
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Dishes
Large CeleryFresh large celery is cleaned, cut into segments, and briefly blanched in boiling water before being drained. It can be stir-fried alone or with garlic and ginger for a crisp, tender texture.
Spicy Pot RabbitDry Pot Rabbit is a dish featuring rabbit meat as the main ingredient, typically stir-fried with chili, Sichuan pepper, ginger, garlic, and onion, then seasoned with a special sauce to enhance flavor and texture.
Dry Pot Squid TentaclesA spicy Sichuan dish featuring squid tentacles stir-fried with vegetables in a dry pot style, delivering a rich, aromatic flavor.
Dry Pot BeefA Sichuan-style dish featuring tender beef and vegetables stir-fried in a dry pot, seasoned with spicy and aromatic spices.
Dry Pot Frog LegsA spicy stir-fry dish featuring frog legs cooked in a dry pot with vegetables and aromatic spices.
Spicy Pot Beef TendonDry Pot Beef Tendon is a dish primarily made with beef tendon as the main ingredient. The preparation involves first stewing the beef tendon until tender, then stir-frying it with various spices and vegetables until the ingredients are fully blended, resulting in an appealing color and aroma.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Spicy Sour Chicken Offal Stir-fryA spicy and sour stir-fry dish made with chicken offal and vegetables, popular in Sichuan cuisine.
Spicy Pot ChickenDry Pot Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated, then stir-fried together with chili peppers, garlic, ginger, and other seasonings. Finally, onions and green peppers are added and stir-fried evenly to create a flavorful, spicy dry pot style dish.
Spicy Pot Chicken FeetSpicy pot chicken feet is a dish made primarily with chicken feet, blanched and stir-fried with chili, Sichuan pepper, ginger, garlic, and other seasonings, then seasoned with doubanjiang and cooking wine for a soft, flavorful result. The dish has a bright red color and rich aroma.
Shrimp with Squid TentaclesA dish made with fresh shrimp and squid tentacles, stir-fried quickly with aromatics like ginger, garlic, and scallions for a tender and flavorful seafood experience.