Kang Erjie Chuanchuan
×Chuanchuan xiang (skewered hotpot)
Why you must eat itHotpot ingredients threaded one to a stick: you pick your own from a chilled case and cook them in the red pot — Chengdu's everyday hotpot. Beef, duck intestine, tofu skin, lotus root, quail egg and a long list more, the bill counted by the sticks you finish. Chengdu's pot runs lighter on tallow than Chongqing's, its balance of pepper-fragrance and heat the point.
Chuanchuan is a way of eating born and raised in Chengdu, and the Yulin area holds many local-facing shops. Kang Erjie is one of the known names, its tables spilling onto the street and buzzing at night. Easier than full hotpot and fine alone, and many shops offer a split "mandarin-duck" pot to keep clear broth beside the heat. Beer and a long sit is the Yulin way.
- Nearest
- Nijiaqiao Stn
- Hours
- 16:00-翌2:00
- Price
- 40–70 CNY p.p.