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Xunwei Fish Restaurant · Chongqing Pork Intestine Fish (Dongsha Garden Branch)

Hot pot · ⭐ 4.3

No. 156, Tiejilu (190 meters on foot from Exit D of Tiejilu Metro Station)

Dishes

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  Soft Tofu

  Soft tofu dish made by blanching tofu cubes or slices in water, then simmering in broth or water with ingredients like shrimp, minced meat, and mushrooms. Seasoned and cooked until flavorful, with careful attention to heat control for a delicate texture.
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  Signature Spicy Numbing Flavor

  A signature dish featuring marinated chicken thigh, fried until crispy and seasoned with Sichuan pepper and chili for a bold numbing-spicy flavor.
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  Signature Golden Sour Cabbage Flavor

  A signature dish featuring fermented cabbage and meat simmered in a golden broth, delivering a tangy and savory flavor.
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  Signature Spicy Red Oil Flavor

  The signature spicy red oil flavor is made with chili, Sichuan pepper, and red oil, stir-fried and seasoned. It has a spicy and fragrant taste with a strong spicy flavor and unique aroma.
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  水库花鲢

  Reservoir bighead carp is a dish featuring fish raised in reservoirs, typically prepared by cleaning and cutting the fish into pieces or cooking it whole using stewing, braising, or steaming methods, with ginger, scallions, garlic, and sometimes tofu or potatoes added.
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  Reservoir Carp

  Freshwater carp from reservoirs, steamed or braised with ginger, scallions, and garlic to highlight its natural flavor.
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  Live Fish Slaughtered Qingjiang Catfish

  Live fish slaughtered Qingjiang catfish is a dish made with fresh Qingjiang catfish, which is processed and cooked by steaming or braising. It has a tender texture and highlights the natural taste of the fish.
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  Fresh Live Fish Nutritious Black Cai Fish

  Fresh live fish nutritious black cai fish is a dish made with fresh black cai fish, which is processed and cooked by steaming or braising. It highlights the freshness and nutritional value of the fish meat.
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  Special Pig Intestines

  Special fatty intestines made from pork large intestine, cleaned, blanched to remove odor, then stewed or stir-fried with chili, Sichuan pepper, ginger, and garlic. Some recipes add bean sprouts or green peppers for richer texture.
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  Freshly Killed Live Fish

  Freshly caught live fish is selected, slaughtered, and cleaned by removing the internal organs and scales. Depending on the cooking method, it can be cut into pieces or cooked whole. Common preparations include steaming, braising, stewing, or frying, enhanced with seasonings such as ginger, scallions, and garlic to elevate the flavor.
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  Fish and Lamb Stew

  Yu Yang Xian is a dish made with fresh fish and mutton, typically using crucian carp or sea bass with goat or lamb meat, slow-cooked together with ginger slices and green onions.
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  Fresh Frog Legs

  Fresh live frog is a dish primarily made with live frogs as the main ingredient, typically using fresh bullfrogs or frogs. After slaughter and removal of internal organs, the frogs are thoroughly washed with clean water. During cooking, methods such as stir-frying, sautéing, or stewing are commonly used, along with seasonings like ginger, garlic, and chili peppers to enhance the flavor and make the frog meat tender and flavorful.
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  Fresh Yellow Catfish

  Fresh Yellow Catfish is a delicacy made from live yellow catfish, steamed or braised to preserve its tender and fresh taste with ginger, scallion, and garlic.

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