Mayue Xiang Frog and Carp Fish
Hot pot · ⭐ 4.5
Shimao Maoyuefu Phase III
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at Shimao Maoyuefu Phase III. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Loofah, Farmhouse Sweet Potato Noodles, Braised Pork Intestines.
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: 4.5
- Address: Shimao Maoyuefu Phase III
- Popular dishes: Loofah, Farmhouse Sweet Potato Noodles, Braised Pork Intestines, Spicy Frog Special, Signature Frog and Fish Head
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Dishes
LoofahLoofah is a refreshing vegetable dish with loofah as the main ingredient. The loofah is peeled and sliced, then stir-fried with seasonings such as minced garlic for a simple yet flavorful dish. The dish has a bright color and a tender texture, making it a common home-cooked meal in summer.
Farmhouse Sweet Potato NoodlesA rustic dish made with sweet potato noodles stir-fried with pork, green peppers, and scallions, offering a savory and satisfying flavor.
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
Spicy Frog SpecialA spicy dish featuring fresh bullfrog stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a bold, numbing heat and rich flavor.
Signature Frog and Fish HeadA spicy and flavorful dish featuring fresh frog and fish head, slow-cooked with chili, Sichuan peppercorns, and fermented bean paste.
Oil-fried PeasA simple and flavorful dish made by stir-frying fresh peas in oil with aromatics like garlic and ginger.
Pickled Chili Crucian CarpA Sichuan dish featuring fresh crucian carp cooked with pickled chili, garlic, and ginger. The fish is tender and the sauce is tangy-spicy.
Special CatfishA Sichuan dish featuring tender catfish stir-fried with chili, Sichuan pepper, and aromatics, delivering a bold spicy and numbing flavor.
Private Recipe Pickled Chili Mud CarpFresh mud carp steamed with pickled chili and aromatics, resulting in tender fish and a spicy-sour flavor.
Lotus Root SlicesLotus root slices are a refreshing dish made from fresh lotus roots, sliced thinly and cooked. The preparation typically involves gently stir-frying or simmering the slices to maintain their crisp and tender texture, while a small amount of seasoning enhances the natural sweetness and freshness of the lotus root.
Sauce Oil DipA spicy sauce made from chili oil, garlic, scallions, and other seasonings, commonly used in Sichuan cuisine to dip hot pot or cold dishes.