Shan Cheng Chai Huo Ji (Renhe Branch)
Hot pot · ⭐ 4.2
No. 56 Jinkai Avenue, Annex 22, Xiehe TOWN City
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. 56 Jinkai Avenue, Annex 22, Xiehe TOWN City. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Pork Belly, Country Pork Ribs, Small Button Mushroom Stir-fry.
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. 56 Jinkai Avenue, Annex 22, Xiehe TOWN City
- Popular dishes: Pork Belly, Country Pork Ribs, Small Button Mushroom Stir-fry, Mountain City Wood-fired Chicken, Skillful Tofu Dry Salad
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Dishes
Pork BellyPork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
Country Pork RibsCountry pork ribs made from free-range pigs, slowly stewed with ginger and scallions for a rich, savory flavor.
Small Button Mushroom Stir-fryA simple stir-fry dish made with small button mushrooms, garlic, and scallions, offering a fresh and savory taste.
Mountain City Wood-fired ChickenA traditional Sichuan dish made with local chicken, dried chilies, and spices cooked slowly over wood fire, resulting in tender, flavorful meat.
Skillful Tofu Dry SaladA refreshing cold dish made with tender tofu dry and fresh vegetables, seasoned with garlic, sesame oil, soy sauce, and vinegar for a savory taste.
Firewood Chicken NoodlesA hearty noodle dish featuring chicken stewed slowly over firewood, with vegetables and savory broth.
Corn CakeCorn cakes are a traditional snack made from cornmeal mixed with water and salt to form a paste, then pan-fried. They can be shaped into circles in a flat pan and fried until golden and crispy, or steamed for a soft, chewy texture.
Freshly Killed Mountain ChickenFreshly killed mountain chicken stewed in traditional Chinese style, tender meat and rich broth.
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.
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.