Jinshanxia Roast Chicken and Chongqing Old Hot Pot (Beisui Tanghe Road Branch)
火锅 · ⭐ 3.9
Shops No. 259 & 261, Beisuitanghe Road
China trip · China travel
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Dishes
Health-Preserving White Soup PotA nourishing white soup pot made by slow-cooking bones and chicken for a rich broth, then simmered with medicinal ingredients like yam, goji berries, and red dates—ideal for health and wellness.
Spicy Pot ChickenDry Pot Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated, then stir-fried together with chili peppers, garlic, ginger, and other seasonings. Finally, onions and green peppers are added and stir-fried evenly to create a flavorful, spicy dry pot style dish.
Beef RollsBeef rolls are made by wrapping tender pan-fried beef, vegetables, and seasonings in thin pancakes through a rolling method. The beef is marinated before being pan-fried and then rolled together with chopped vegetables and a special sauce inside the thin pancake.
Red Soup ChickenA spicy chicken dish made with chicken and red chili broth, known for its rich flavor and vibrant color.
Lamb SlicesLamb slices are made from selected lamb, sliced thinly and rolled into rolls. Typically served with hot pot cooking, the meat is tender and flavorful, making it an essential choice for hot pot meals.
Fresh Mongolian TripeFresh Mongolian tripe is a dish primarily made with fresh beef tripe, which is cleaned and then cooked by blanching or quick stir-frying to maintain its crisp and tender texture. It is typically seasoned with葱姜蒜 (scallions, ginger, garlic) and chili for aroma, and some recipes may include fermented broad bean paste or Sichuan peppercorns for added flavor.
Shrimp BallsShrimp balls are made from fresh shrimp meat, marinated and coated with a thin layer of starch or egg white, then fried or boiled until fully cooked into round, plump shapes. Commonly seasoned with scallions, ginger, garlic, and soy sauce, they offer a tender and elastic texture.
Chongqing Red Soup Hot PotA traditional Sichuan hot pot made with a spicy red broth base, featuring ingredients like beef, tripe, and duck blood, known for its bold, numbing heat.