Si Yu Qiao Ke Fish Farm
自助餐 · ⭐ 3.7
40 meters northwest of the intersection of Changshouhu Avenue and Changhu Road
Dragon Mate tips
If you are traveling in China to visit Chongqing, 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 40 meters northwest of the intersection of Changshouhu Avenue and Changhu Road. It is a 自助餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Pickled Chili Crispfish, Twice-Cooked Pork, Handmade Noodles.
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: 自助餐
- Rating: 3.7
- Address: 40 meters northwest of the intersection of Changshouhu Avenue and Changhu Road
- Popular dishes: Pickled Chili Crispfish, Twice-Cooked Pork, Handmade Noodles, Sichuan Boiled Fish, Secret-Recipe Cold Fish Salad
China trip · China travel
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Dishes
Pickled Chili CrispfishFresh crispfish cooked with homemade pickled chili, garlic, and ginger, delivering a spicy and tangy flavor.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Handmade NoodlesHandmade noodles are small, chewy pieces of dough made by hand and typically served in broth or with sauce.
Sichuan Boiled FishA classic Sichuan dish featuring fresh carp or catfish simmered in a spicy, numbing broth with vegetables and chili oil.
Secret-Recipe Cold Fish SaladFresh carp is marinated in a secret sauce and mixed with herbs, garlic, and chili for a tangy and spicy flavor.
Old Pickled Vegetable Fish NoodlesA flavorful dish made with fresh fish slices and aged pickled vegetables, served over noodles for a savory and tangy taste.
Chrysanthemum FishChrysanthemum fish is made from carp, with floral cuts on the fish body fried until crispy, then drizzled with a prepared sauce. Skillful knife work and precise heat control ensure tender meat and petal-like structure.