Chuanjiang Fish House
Hot pot · ⭐ 3.7
1st Floor, Yuzuo Mingdi, Guangchang Ring Road, Yijiaba (next to Chengmen Lao Hotpot)
Dragon Mate tips
If you are traveling in China to visit Chongqing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at 1st Floor, Yuzuo Mingdi, Guangchang Ring Road, Yijiaba (next to Chengmen Lao Hotpot). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Large Pot Lamb Soup, Kelp, Fermented Black Bean and Pumpkin.
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: 3.7
- Address: 1st Floor, Yuzuo Mingdi, Guangchang Ring Road, Yijiaba (next to Chengmen Lao Hotpot)
- Popular dishes: Large Pot Lamb Soup, Kelp, Fermented Black Bean and Pumpkin, Vinegar Cucumber, Cilantro
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Dishes
Large Pot Lamb SoupA hearty lamb soup made in a large pot with vegetables, slow-cooked to perfection for rich flavor and tender meat.
KelpKelp is a dish primarily made with kelp as the main ingredient, typically prepared by mixing it cold, boiling it into soup, or stir-frying. Kelp is rich in iodine and various minerals, with a smooth and tender texture, making it one of the most common seafood products.
Fermented Black Bean and PumpkinA Chinese home-style dish made by stir-frying pumpkin with fermented black beans, resulting in a savory and sweet flavor.
Vinegar CucumberA refreshing cold dish made by marinating sliced cucumbers in vinegar, sugar, salt, and garlic for a tangy, crisp flavor.
CilantroCilantro, also known as coriander, is a common herb used for seasoning. Its fresh green leaves have a distinctive aroma and are primarily composed of stems and leaves. Cilantro can be used in cold dishes, stir-fries, or as a garnish for soups, adding a refreshing flavor to the dish.
Fresh木耳Fresh black fungus made from fresh black fungus, soaked in clean water and washed, can be served cold, stir-fried or stewed. Typically paired with garlic, green onion, chili and simple seasoning.