Liangzi Pianpian Fish & Frog Hot Pot (Shapingba Branch)
自助餐 · ⭐ 3.8
No. 64-11, Gongren Cun
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 No. 64-11, Gongren Cun. It is a 自助餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Loofah, Tripe Stems, Thin seaweed strips.
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: 3.8
- Address: No. 64-11, Gongren Cun
- Popular dishes: Loofah, Tripe Stems, Thin seaweed strips, Premium Tilapia, Premium Bighead Carp
China trip · China travel
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Dishes
LoofahLoofah is a refreshing vegetable dish with loofah as the main ingredient. The loofah is peeled and sliced, then stir-fried with seasonings such as minced garlic for a simple yet flavorful dish. The dish has a bright color and a tender texture, making it a common home-cooked meal in summer.
Tripe StemsTripe stems are sliced from beef tripe, blanched in boiling water, then stir-fried with chili, Sichuan pepper, garlic, and ginger.
Thin seaweed stripsSeaweed threads are a refreshing seaweed dish made primarily from kelp. To prepare, kelp is sliced into fine strands and can be mixed with seasonings such as garlic, vinegar, and soy sauce for a cold dish, or stir-fried with a touch of chili and ginger for added flavor. The texture of seaweed threads is smooth and slippery, making it one of the common cold dishes in summer.
Premium TilapiaFresh tilapia marinated and pan-fried, served with garlic, ginger, and bell peppers for a rich, savory flavor.
Premium Bighead CarpPremium bighead carp steamed with ginger, scallions, and garlic, resulting in tender and flavorful fish.
Delicious Oil DipA flavorful dipping sauce made with sesame paste, chili oil, garlic, scallions, and crushed peanuts, commonly used in Sichuan cuisine for hot pot or cold dishes.
Crispy Lotus RootCrispy lotus root is a cold dish made primarily from fresh lotus root. Peel and slice the root, then blanch or eat raw to retain its crisp texture. Mix with seasonings like vinegar, sugar, salt, garlic, and chili for a refreshing flavor.
Thin Tofu SheetsA Chinese dish made from thin slices of soft tofu, pan-fried and seasoned with aromatics for a savory taste.
Duck IntestinesDuck intestine, made primarily from fresh duck intestines, is carefully cleaned and processed to maintain its tender texture. It can typically be paired with various seasonings and cooking methods such as stir-frying, boiling, or grilling, creating a variety of delicious dishes. Its unique texture and rich nutrition make duck intestine one of the ingredients beloved by many diners.
Quail EggQuail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.