Yu San Dao Old Hot Pot (Main Store)
Hot pot · ⭐ 4.4
No. 57, Tianlan Avenue, Jiangbeicheng Street, Ou Peng Yanzhu Tianyu, Annex No. 31
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 No. 57, Tianlan Avenue, Jiangbeicheng Street, Ou Peng Yanzhu Tianyu, Annex No. 31. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Nine-foot Goose Intestine, Cold Pot Fresh Duck Blood, Big Knife Beef Liver.
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: 4.4
- Address: No. 57, Tianlan Avenue, Jiangbeicheng Street, Ou Peng Yanzhu Tianyu, Annex No. 31
- Popular dishes: Nine-foot Goose Intestine, Cold Pot Fresh Duck Blood, Big Knife Beef Liver, 大刀鲜毛肚, Small Glutinous Rice Balls
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Dishes
Nine-foot Goose IntestineNine-foot goose intestine is a dish featuring fresh goose intestines, quickly blanched or stir-fried to retain crispness. Often seasoned with garlic, chili, and Sichuan pepper to highlight its unique crunch and rich aroma.
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.
Big Knife Beef LiverA Chinese dish made with beef liver sliced thickly and stir-fried quickly with vegetables, known for its tender texture and rich flavor.
大刀鲜毛肚大刀鲜毛肚是一道以新鲜牛百叶为主要食材的菜肴，选用牛胃中的毛肚部分，经清洗处理后，用刀切成薄片，快速焯水或烫熟，保持其脆嫩口感。通常搭配蘸料或麻辣汤底食用。
Small Glutinous Rice BallsA traditional Chinese dessert made from glutinous rice flour, filled with sweet fillings like red bean paste or sesame, boiled until soft and chewy.
Hand-Torn Beef TripeA Sichuan dish made by tearing fresh beef tripe by hand and stir-frying it with chili, Sichuan pepper, garlic, and other seasonings for a spicy, crunchy texture.
Premium Fresh Duck IntestinesPremium fresh duck intestine is a dish featuring fresh duck intestines, quickly blanched or stir-fried to retain its crisp tenderness. Seasoned with garlic, chili, and scallions, or enhanced with broth or sauce for richer flavor.
Crispy Fried PorkCrispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
Shrimp pasteShrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
Tofu SkinTofu skin is a thin sheet-like food made from soybeans. It is typically produced by heating soy milk until a film forms on the surface, which is then removed and dried either by air or sun. It can be prepared by stir-frying, braising, or used as an outer layer to wrap fillings such as minced meat or vegetables. The texture is chewy and elastic.
Devil Spicy BeefA spicy Sichuan dish made with beef and fiery chili peppers, known for its intense heat and bold flavor.