Tian Xi Chongqing Old Hot Pot
Hot pot · ⭐ 4.0
No. 5 East Hou Road
Dragon Mate tips
If you are traveling in China to visit Dongguan, this restaurant is worth a stop for great food. This restaurant is located at No. 5 East Hou 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: Fresh Duck Intestines from the Countryside, Crispy Water Buffalo Tripe, Fresh-caught Yellow Catfish.
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: Dongguan
- Category: Hot pot
- Rating: 4.0
- Address: No. 5 East Hou Road
- Popular dishes: Fresh Duck Intestines from the Countryside, Crispy Water Buffalo Tripe, Fresh-caught Yellow Catfish, Chongqing Pao Pao Tofu Dry, Chongqing Spicy Hot Pot Base
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Fresh Duck Intestines from the CountrysideA rustic dish made with fresh duck intestines stir-fried with garlic, chili, and herbs, offering a crisp and savory taste.
Crispy Water Buffalo TripeWater buffalo tripe is a dish primarily made from water buffalo tripe. After cleaning, the tripe is cooked by blanching or quick stir-frying to maintain its crisp and tender texture. It is typically seasoned with chili peppers, Sichuan peppercorns, garlic slices, and ginger slices to highlight its spicy, numbing, fresh, and fragrant characteristics.
Fresh-caught Yellow CatfishFresh-caught yellow catfish, delicately prepared by steaming or braising to highlight its tender and fresh flavor.
Chongqing Pao Pao Tofu DryA spicy Sichuan snack made by frying tofu dry until puffed, then stir-frying with chili, Sichuan pepper, garlic, and other seasonings for a crispy, numbingly spicy flavor.
Chongqing Spicy Hot Pot BaseChongqing spicy hot pot base is made primarily from beef tallow, chili peppers, and Sichuan peppercorns, stir-fried with fermented broad bean paste, ginger, garlic, scallions, star anise, cassia bark, and other spices. The broth has a bright red color and rich aroma, ideal for boiling various ingredients such as beef, tripe, beef intestine, and vegetables.