Tianfu Volcano Fish
Hot pot · ⭐ 3.4
No. 118, Yingbin Avenue, Shiqiao Jiayuan
Dragon Mate tips
If you are traveling in China to visit Nanchang, 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. 118, Yingbin Avenue, Shiqiao Jiayuan. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Farmhouse Pork Dish, Original Flavor Rice Crackers, Xiangtang Burned Free-range Chicken.
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: Nanchang
- Category: Hot pot
- Rating: 3.4
- Address: No. 118, Yingbin Avenue, Shiqiao Jiayuan
- Popular dishes: Farmhouse Pork Dish, Original Flavor Rice Crackers, Xiangtang Burned Free-range Chicken, Stove Pot Chicken, Maoxuewang
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Dishes
Farmhouse Pork DishA traditional dish featuring pork as the main ingredient, including belly pork, blood, intestines, liver, and accompaniments like cabbage, vermicelli, and pickled vegetables, slow-cooked or stir-fried.
Original Flavor Rice CrackersOriginal flavor rice crackers are primarily made from rice or millet, deep-fried at high temperatures until golden and crispy. Their distinctive feature is preserving the original aroma of grains, delivering a unique texture.
Xiangtang Burned Free-range ChickenA dish made with free-range chicken slowly braised with chili, ginger, and garlic, resulting in tender, flavorful meat.
Stove Pot ChickenStewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Volcano FishA spicy Sichuan dish featuring fresh carp stir-fried with chili, Sichuan pepper, and garlic, creating a fiery, aromatic flavor that resembles a volcanic eruption.
Stir-Fried LettuceA quick stir-fry dish made with fresh lettuce, garlic, and a touch of oil, keeping the greens crisp and flavorful.
Fragrant Stinky CarpSpecial stinky gu桂fish is made from fresh gu桂fish, fermented specially to develop a unique aroma, then cooked with ginger, scallion, garlic, using frying or braising methods.
Chopped Pepper and Egg Stir-fryA simple home-style dish made with eggs and chopped green peppers, stir-fried until tender and flavorful.
Secret-Recipe Duck HeadSpecial duck heads are marinated, blanched, and stewed with spices like star anise, cinnamon, Sichuan pepper, ginger, and scallions for rich flavor.