Yu Dang Jia Three Fish. Zha Ma Fish
Hot pot · ⭐ 4.2
No. 31 Tianma Zhilu, opposite the People's Armed Forces Department
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 No. 31 Tianma Zhilu, opposite the People's Armed Forces Department. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold-Pressed Beef, Daning River Crystal Sweet Potato Noodles, Wushan Ecological Baby Potatoes.
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: 4.2
- Address: No. 31 Tianma Zhilu, opposite the People's Armed Forces Department
- Popular dishes: Cold-Pressed Beef, Daning River Crystal Sweet Potato Noodles, Wushan Ecological Baby Potatoes, Signature Black Tofu, Spicy麻 Sichuan Red Soup Pot
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Dishes
Cold-Pressed BeefCold beef is a dish made primarily from beef, which is marinated, boiled, sliced, and then mixed with a special seasoning to create a flavorful cold dish. It has a bright red color, tender meat, and a rich taste.
Daning River Crystal Sweet Potato NoodlesA specialty snack made from high-quality sweet potato starch, hand-beaten and steamed to achieve a smooth, chewy texture, often served with a secret sauce or as a cold dish.
Wushan Ecological Baby PotatoesWushan ecological baby potatoes are stir-fried with green peppers and garlic, offering a soft, sweet taste while preserving the natural flavor of the ingredients.
Signature Black TofuA specialty dish made from premium black bean tofu, simmered in a savory sauce with aromatic ingredients for a rich and smooth texture.
Spicy麻 Sichuan Red Soup PotA spicy Sichuan-style red soup pot made with chili, Sichuan pepper, and beef or vegetables, known for its numbing heat and rich flavor.
Sichuan-style Catfish with Spicy and Numbing FlavorFresh catfish is stir-fried with Sichuan peppercorns, chili, and aromatics to create a numbing and spicy flavor profile.
Oil DipSichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
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.
Lotus Root SlicesLotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
Fresh Bamboo ShootsFresh bamboo shoots, blanched and stir-fried or simmered to preserve their crisp texture and natural aroma.