Xiao Beilou Green Wild Mushroom Hot Pot
Hot pot · ⭐ 3.9
No. 16, Shude Road, Shehongba Subdistrict, Xi Yue Mei Hu No. 3 Gate
Dragon Mate tips
If you are traveling in China to visit Chengdu, 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. 16, Shude Road, Shehongba Subdistrict, Xi Yue Mei Hu No. 3 Gate. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Meatball with Mushrooms, Wu Fish Slices, Fried Pork with Crispy Texture.
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: 3.9
- Address: No. 16, Shude Road, Shehongba Subdistrict, Xi Yue Mei Hu No. 3 Gate
- Popular dishes: Meatball with Mushrooms, Wu Fish Slices, Fried Pork with Crispy Texture, Juicy Glutinous Rice Cake, Panax notoginseng leaf
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Dishes
Meatball with MushroomsA Chinese dish featuring meatballs and mushrooms, steamed together for a tender and savory flavor.
Wu Fish SlicesBraised black fish slices is a dish primarily made with black fish (wuchang fish). The fish meat is sliced thinly, then marinated with starch and egg white before being cooked by quick-frying or stir-frying. It can be stir-fried together with vegetables such as green peppers, onions, and wood ear mushrooms, or enhanced with a flavorful sauce.
Fried Pork with Crispy TextureFarm-style crispy pork is a dish made primarily with pork. Pork belly is cut into pieces, marinated, coated in starch or flour, then deep-fried until golden and crispy. A touch of scallion, ginger, and garlic is added during cooking to enhance flavor.
Juicy Glutinous Rice CakeStuffed glutinous rice balls are a traditional dessert made from soaked and steamed glutinous rice, mashed into a paste and shaped into small round cakes. The filling, often red bean paste or black sesame paste, becomes liquid when heated, creating a burst effect.
Panax notoginseng leafA dish made from tender Panax notoginseng leaves, typically stir-fried or served cold, offering a fresh and slightly bitter taste.
Morel MushroomMorel mushrooms are a precious edible fungus, using fresh or dried morels as the main ingredient. Typically soaked before cooking, they're stewed or stir-fried with chicken, pork, or vegetables to preserve their unique flavor.
Blue-Hand MushroomA wild mushroom from Yunnan, turning blue when touched. Often stir-fried or stewed with meat for a fresh, delicate flavor.
Golden Soup Chicken with ChestnutsA savory dish featuring chicken and chestnuts simmered in a golden broth, offering a rich and comforting flavor.
Shangri-La MatsutakeA premium dish featuring the rare Shangri-La matsutake mushroom, steamed with bamboo shoots and ham to highlight its natural umami flavor.
Abalone MushroomA dish made with abalone mushroom, stir-fried with vegetables like bell pepper and carrot, offering a fresh and tender texture.
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.
Yellow ChanterelleA wild mushroom with a rich, earthy flavor, often stir-fried or used in soups.