Ye Huahua Stone Pot Mud Carp (Hengda Tongjing International City A Area Branch)
Hot pot · ⭐ 3.9
No. 2-13 Tongjing Road, Tongjing International
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. 2-13 Tongjing Road, Tongjing International. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Loofah, Braised Pork Intestines, Ye Huahua's Special Pickled Chili Pot.
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: 3.9
- Address: No. 2-13 Tongjing Road, Tongjing International
- Popular dishes: Loofah, Braised Pork Intestines, Ye Huahua's Special Pickled Chili Pot, Bamboo Shoot, Seasonal Vegetables
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Dishes
LoofahLoofah is a refreshing vegetable dish with loofah as the main ingredient. The loofah is peeled and sliced, then stir-fried with seasonings such as minced garlic for a simple yet flavorful dish. The dish has a bright color and a tender texture, making it a common home-cooked meal in summer.
Braised Pork IntestinesA dish made by slow-cooking cleaned pork intestines with spices and seasonings until tender and flavorful.
Ye Huahua's Special Pickled Chili PotA spicy and sour dish made with pork, pickled chili, bean sprouts, and wood ear mushrooms, stir-fried in a secret sauce. It's a signature Sichuan-style hot pot.
Bamboo ShootFang bamboo shoots is a dish primarily made from fresh bamboo shoots, typically blanched and then stir-fried, simmered, or served cold. Garlic and ginger are commonly used for flavor, with optional additions of meat or mushrooms.
Seasonal VegetablesSeasonal vegetables is a dish primarily made with fresh, seasonal vegetables, prepared through simple cooking methods such as stir-frying, steaming, or cold mixing, to preserve the vegetables' natural flavors and nutritional value.
Wild Pond Crucian CarpFresh wild crucian carp from reservoir, gently stewed with ginger, scallion, and garlic to bring out its natural flavor.
Mustard greensGongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.
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.