Neighborhood Fresh Veggie Hot Pot (Changshou Ancient Town Branch)
Hot pot · ⭐ 4.0
Unit 1-1, Building 87, Zone B, Changshou Ancient Town, Shuren Branch Road (next to Zai Shui Yi Fang Bar)
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 Unit 1-1, Building 87, Zone B, Changshou Ancient Town, Shuren Branch Road (next to Zai Shui Yi Fang Bar). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Well Water Bean Sprouts, Icelandic Chestnut, Potato.
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: 4.0
- Address: Unit 1-1, Building 87, Zone B, Changshou Ancient Town, Shuren Branch Road (next to Zai Shui Yi Fang Bar)
- Popular dishes: Well Water Bean Sprouts, Icelandic Chestnut, Potato, Sliced Pork Kidney with Big Knife, Beef with Skin
China trip · China travel
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Dishes
Well Water Bean SproutsA dish made with fresh bean sprouts soaked in well water and lightly stir-fried, offering a crisp texture and mild flavor.
Icelandic ChestnutA sweet dish made from fresh chestnuts, steamed or roasted and often glazed with honey or syrup, offering a soft and flavorful texture.
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Beef with SkinBeef with skin is a dish made primarily from beef and cowhide. The beef and cowhide are stewed together, making the hide soft and tender while the beef becomes fall-off-the-bone tender. During preparation, ingredients such as scallions, ginger, and star anise are typically added, and the dish is slowly simmered over low heat for a long time to allow the flavors to fully blend.
Willow Leaf CauliflowerA dish made with fresh cauliflower stir-fried with ham and mushrooms, offering a light and savory flavor.
Deep-sea Wuyu Fish SlicesFresh deep-sea wuyu fish is sliced and stir-fried quickly with ginger, scallions, and seasonings for a tender, savory dish.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.
EelEel is a dish featuring eel as the main ingredient. After cleaning and deboning, the eel is cut into segments, pan-fried until slightly golden, then simmered with seasonings like ginger, scallion, garlic, soy sauce, and cooking wine to absorb flavor. Some recipes add chili or doubanjiang for extra taste.
Spicy Tripe SlicesSpicy and numbing small intestines is a dish primarily made with pig or beef tripe. After cleaning and slicing, the tripe is marinated with rice wine and ginger slices, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang (fermented broad bean paste).