Shengyu Shanzen Wild Mushroom Soup Pot • Since 1999 (Shuangliu Gutai Store)
Hot pot · ⭐ 4.3
No. 666, Swan Resort, Section 2, Xihanggang Avenue, International Airport
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 666, Swan Resort, Section 2, Xihanggang Avenue, International Airport. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Matsutake Dumplings, Mushroom Meatballs, Songrong Mushroom.
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: Chengdu
- Category: Hot pot
- Rating: 4.3
- Address: No. 666, Swan Resort, Section 2, Xihanggang Avenue, International Airport
- Popular dishes: Matsutake Dumplings, Mushroom Meatballs, Songrong Mushroom, Crisp Cucumber Salad, Secret-Recipe Wild Mushroom Health Soup with Free-Range Chicken
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Dishes
Matsutake DumplingsMatsutake dumplings feature fresh matsutake mushrooms as the main filling, combined with pork or vegetarian ingredients, offering a delicate aroma and rich flavor.
Mushroom MeatballsMeatballs made from pork and fresh matsutake mushrooms, steamed to perfection for a delicate, savory flavor.
Songrong MushroomA wild edible mushroom, primarily using fresh matsutake as the main ingredient, cleaned and sliced or used whole. Commonly prepared by stir-frying, stewing, or pairing with meat to preserve its natural flavor.
Crisp Cucumber SaladCrisp milk cucumber is a cold dish primarily made with milk cucumbers. After washing the cucumbers, slice or cut them into strips, then lightly salt and let sit for a while to draw out excess moisture. Squeeze out the water, then mix with minced garlic, vinegar, sugar, and sesame oil. The preparation is simple and highlights the refreshing crispness of the milk cucumber itself.
Secret-Recipe Wild Mushroom Health Soup with Free-Range ChickenMade from free-range chicken and various wild mushrooms, slowly simmered over low heat. Main ingredients include free-range chicken and wild mushrooms such as matsutake and boletus. Prepared using traditional methods with gentle simmering for clear broth and rich flavor, offering nourishing health benefits.
Bamboo MushroomA delicate edible fungus with a net-like appearance, commonly used in stir-fries or soups for its fresh flavor and nutritional value.
Red Milk Cap MushroomRed milk cap mushroom is a dish primarily made with fresh red milk cap mushrooms, typically cleaned and sliced, then sautéed in oil or stewed with meat to preserve its natural flavor.
Delicious ChanterelleClean porcini mushrooms, slice them, and stir-fry with garlic, green pepper, and red pepper. Add salt and light soy sauce to taste, cook until mushrooms soften.
Mushroom Soup PotMushroom soup pot made with fresh mushrooms like shiitake, enoki, king oyster, and chanterelle, combined with chicken or pork, simmered slowly in water or broth. Clean and slice mushrooms, add meat, then gently simmer for hours to create a rich, flavorful broth.
Pea ShootsPea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.
Chicken MushroomChicken of the woods is a wild edible mushroom primarily harvested from natural environments in Yunnan and similar regions. It is usually cleaned and then stir-fried or stewed, often paired with chicken, pork, or vegetables to preserve its fresh flavor.