Yu San Ye · Frog Rabbit Chicken Fish Hot Pot · Open-air Stall
Hot pot · ⭐ 4.1
No. 199, Section 2, Jiefang Road, Annex 2
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 199, Section 2, Jiefang Road, Annex 2. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Homestyle Small Potatoes, Fried Rice with Free-range Eggs, Handmade Taro.
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: 4.1
- Address: No. 199, Section 2, Jiefang Road, Annex 2
- Popular dishes: Homestyle Small Potatoes, Fried Rice with Free-range Eggs, Handmade Taro, Signature Frog Legs, Spicy Fish Head
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Dishes
Homestyle Small PotatoesA simple and flavorful dish made with small potatoes, stir-fried with vegetables like green peppers and garlic for a rustic taste.
Fried Rice with Free-range EggsA simple yet flavorful dish made with free-range eggs and leftover rice, stir-fried with green onions and a touch of salt for a satisfying meal.
Handmade TaroA traditional Sichuan dish made with fresh taro, hand-peeled and stir-fried with minced pork and fermented bean paste, offering a rich, savory flavor.
Signature Frog LegsSignature spicy frog dish made with fresh bullfrog, paired with bean sprouts and lettuce, stir-fried with secret spices. Tender frog meat infused with base sauce and herbs for rich flavor.
Spicy Fish HeadSpicy Fish Head is a flavorful dish made by stewing fresh fish head with spices like Sichuan pepper, chili, and fermented bean paste, resulting in a rich, aromatic broth and tender fish meat.
火锅兔火锅兔是一道以兔肉为主要食材的菜肴，通常将兔肉切块后与多种调料和配菜一同放入火锅中煮熟。制作时常用豆瓣酱、花椒、辣椒、姜蒜等调味料炒香底料，再加入高汤或清水煮沸，最后放入兔肉及其他配料如豆芽、土豆片、宽粉等一同涮煮。
Snakehead FishBefore cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
Fish with Pig IntestinesFechang Yu is a dish featuring pork intestines and fish as main ingredients, typically prepared by cleaning fresh pork intestines and cooking them with fish slices or whole fish. The intestines are blanched to remove odor, then stir-fried with spices and simmered together with the fish to blend flavors. Some recipes add fermented bean paste, chili, ginger, and garlic for enhanced taste.
Taro ChickenYutou Chicken is a dish primarily made with chicken and taro. The chicken is cut into pieces and simmered together with taro, along with appropriate seasonings. It is slowly stewed over low heat until the chicken becomes tender and the taro softens, resulting in a rich and flavorful broth.
Spiced Braised Pig IntestinesSpiced braised pork intestines, a dish made from pig intestines cleaned and slow-cooked in seasoned broth with spices like star anise, cinnamon, Sichuan pepper, and ginger for rich flavor.
Spicy and Aromatic Hot PotSpicy and fragrant hot pot is a火锅-style dish primarily made with various ingredients, including beef, chicken, duck blood, tofu, potatoes, cabbage, and enoki mushrooms. The ingredients are sliced or diced and cooked together with a specially prepared spicy and numbing base. After stir-frying spices such as Sichuan peppercorns, chili peppers, ginger, and garlic to release their aroma, water is added and the mixture is simmered. Finally, chopped green onions and cilantro are sprinkled on top.