Chang Xiao Ju Old Hot Pot (Shui Nian He Branch)
Hot pot · ⭐ 4.5
Unit 3, Building 19, North Erjie Street, Shuinanhe Road
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 Unit 3, Building 19, North Erjie Street, Shuinanhe Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold Pot Fresh Duck Blood, Hokkaido Crab Stick, Tender Beef.
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: 4.5
- Address: Unit 3, Building 19, North Erjie Street, Shuinanhe Road
- Popular dishes: Cold Pot Fresh Duck Blood, Hokkaido Crab Stick, Tender Beef, Crispy Pork Strips, Fresh Beef Tripe Salad
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Dishes
Cold Pot Fresh Duck BloodCold pot fresh duck blood is a unique dish whose main ingredient is fresh duck blood. The preparation involves gently blanching the duck blood and then soaking it in a specially prepared cold sauce to maintain its tender texture. The cold sauce is made by mixing garlic paste, ginger, soy sauce, vinegar, and other seasonings, adding rich layers of flavor to the duck blood.
Hokkaido Crab StickFresh crab meat from Hokkaido, hand-picked and seasoned into delicate strips, known for its tender texture and natural flavor—ideal for sashimi, salads, or sushi.
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Crispy Pork StripsCrispy pork strips made by marinating pork belly, coating in batter, and deep-frying until golden and crunchy.
Fresh Beef Tripe SaladA spicy and refreshing dish made with fresh beef tripe, quickly blanched and tossed in a fiery chili sauce for a bold, satisfying bite.
Handmade Shrimp PasteHandmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
Spicy Soup BaseSpicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
Fresh Duck IntestinesFresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
Fresh Goose IntestinesFresh goose intestine is a dish primarily made with fresh goose intestines, typically cleaned, blanched, or quickly stir-fried to maintain its crisp and tender texture. It is often prepared by stir-frying with辅料 such as garlic slices, chili peppers, and green onion segments, then simply seasoned and quickly cooked.
Black Pepper BeefBlack pepper beef is a dish made primarily with beef, seasoned with black pepper, garlic, ginger, and other spices. First, the beef is sliced thinly and marinated with seasonings to absorb flavor. Then it is quickly stir-fried in hot oil until cooked through, and finally sprinkled with freshly ground black pepper powder to enhance its spicy aroma.