PiaoXiang hotpot, locals' spot

飘香火锅

Located in the one of the older neighbourhoods of Chengdu is an old establishment offering no frills hotpot where no money is spent on interior design for decades but effort is placed in the sourcing of great ingredients for hotpot.

The back kitchen where soup bases are prepared and “recycled”

The soup base used by this store is on the lighter side, a mix of rapeseed oil and butter. The fragrance is lighter too and offers a lighter and sweeter soup base. My favourite store in Chengdu is a purely butter based soup base and is thick and full bodied.

Ordering will be a challenge as the menu is completely in chinese. The items with a star to the left are highly recommended items. There are two types of soup bases, one is purely red oil and one is half red oil and half clear soup base

All of the dishes are brought to the table at once and the ingredients are very fresh.

Rabbit kidney on a skewer. Even after cooking for a long while, it still has some smell to it.

The beef tripe is good but not the best in Chengdu. This place where PM David Cameron dined at has the best beef tripe

The kidney is too thick and the slicing is not fine enough. Nevertheless, it is still very fresh. When selecting kidneys, you should pick smaller ones as they are more tender and have less smell to them. Try to find ones similar to the size of your fist. This one below is too big and thick.