Fish Fragrance Restaurant · Frog and Intestine Fish (Runyang Guanlan Ludao Phase 2 Branch)
Hot pot · ⭐ 4.4
South Section of Yuying Road, Runyang Guanlan Luhu Island Phase II
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 South Section of Yuying Road, Runyang Guanlan Luhu Island Phase II. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Triangle Peak, Crispy Pig Trotter, Signature Pig Intestines.
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: 4.4
- Address: South Section of Yuying Road, Runyang Guanlan Luhu Island Phase II
- Popular dishes: Triangle Peak, Crispy Pig Trotter, Signature Pig Intestines, Deep-water Bighead Carp, Deep Water Qian Fish
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Dishes
Triangle PeakA traditional Chinese dish made with pork spine and spices, slow-cooked to tender perfection, resembling a mountain peak in shape.
Crispy Pig TrotterA Sichuan dish featuring slow-cooked pig trotters with a crispy outer layer, offering rich flavor and satisfying texture.
Signature Pig IntestinesSignature pork intestines made from pig large intestine, cleaned, blanched, and braised to be soft and flavorful. Typically stewed with chili, ginger slices, and green onion segments to absorb the aromatic spices fully.
Deep-water Bighead CarpDeep-water bighead carp is a dish featuring fish raised in deep water, typically prepared by cutting or cooking whole, using methods like stewing, boiling, steaming, or braising, with ginger, scallions, garlic, and sometimes doubanjiang or chili for flavor.
Deep Water Qian FishA specialty dish from Guizhou featuring deep-water fish steamed or braised with chili and Sichuan pepper, highlighting tender fish meat and spicy flavor.
Delicious Frog LegsFrog dish features frog legs as the main ingredient, typically marinated with wine, ginger, and other seasonings, then stir-fried with chili, garlic, and ginger. Some recipes add doubanjiang or hot pot base for richer flavor, finished with a thickened sauce for a tender, smooth texture.
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.