Healthy Wooden Bucket Fish, Grilled Fish, and Crawfish
Hot pot · ⭐ 3.6
China Railway Construction Jiucheng Yihao (450 meters on foot from Exit 3A of Chenjiaping Metro Station)
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 China Railway Construction Jiucheng Yihao (450 meters on foot from Exit 3A of Chenjiaping Metro Station). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Crawfish, Bamboo Barrel Fish, Grilled Fish.
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: 3.6
- Address: China Railway Construction Jiucheng Yihao (450 meters on foot from Exit 3A of Chenjiaping Metro Station)
- Popular dishes: Crawfish, Bamboo Barrel Fish, Grilled Fish, Fresh Chili Broth
China trip · China travel
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Dishes
CrawfishFresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
Bamboo Barrel FishWood barrel fish is a dish made with fresh fish as the main ingredient, paired with tofu, potatoes, and vermicelli, then stewed in a special wooden barrel. Main ingredients include grass carp or carp, soy products, vegetables, and seasonings, slowly simmered to make the fish tender and flavorful with rich broth.
Grilled FishGrilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
Fresh Chili BrothFresh chili broth is made with fresh chilies as the main ingredient, stir-fried with scallions, ginger, garlic, and doubanjiang, then boiled with clear soup or broth to create a spicy yet fragrant hot pot base.