Frog with Cold Pot Fish
Hot pot · ⭐ 3.5
No. 999, Guandong 1st Street, Annex No. 142, Blue Light Jinyue Pai
Dragon Mate tips
If you are traveling in China to visit Chengdu, 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 No. 999, Guandong 1st Street, Annex No. 142, Blue Light Jinyue Pai. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Stewed Pork Intestines, Fresh Rabbit, Clay Pot Rabbit.
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: Chengdu
- Category: Hot pot
- Rating: 3.5
- Address: No. 999, Guandong 1st Street, Annex No. 142, Blue Light Jinyue Pai
- Popular dishes: Stewed Pork Intestines, Fresh Rabbit, Clay Pot Rabbit, Frog Legs, 花鲢
China trip · China travel
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Dishes
Stewed Pork IntestinesA dish made with pork intestines simmered in a special broth, resulting in tender and flavorful meat.
Fresh RabbitFresh rabbit, freshly slaughtered and cooked immediately, featuring tender meat and bold spicy flavor.
Clay Pot RabbitA Sichuan dish featuring rabbit meat slow-cooked in a clay pot with chili, Sichuan pepper, and aromatic spices, resulting in tender meat and bold flavors.
Frog LegsEel frog is a dish featuring bullfrog as the main ingredient, typically sliced after skinning and stir-fried with chili, Sichuan pepper, doubanjiang, garlic, ginger, and green onion for aroma, then stewed until flavorful. Some versions include bean sprouts or lettuce as accompaniments.
花鲢花鲢是一种以鳙鱼为主要食材的菜肴，通常将鱼块或整鱼用葱姜蒜、料酒等调料腌制后，采用清蒸、红烧或炖煮的方式烹饪，使鱼肉鲜嫩入味。
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.