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Zhuang Wang Ji · Chengdu Hot Pot Fish

Hot pot · ⭐ 4.6

No. 1970-4, Pingyang Road

Dishes

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  Chengdu Spicy Beef Oil Pot

  A spicy beef oil pot from Chengdu, made with beef and a rich blend of chili, Sichuan peppercorns, and fermented bean paste.
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  Signature Tripe

  Our signature beef tripe is made from fresh cow tripe, sliced thinly and paired with a specially prepared spicy and numbing seasoning. During cooking, the tripe is quickly blanched to maintain its tender texture, then finished with a drizzle of hot oil to enhance aroma and create an appealing color.
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  Frog Hot Pot

  Frog hot pot features fresh frog as the main ingredient, paired with various vegetables and tofu. First, clean the frogs thoroughly, then place them in a pot with broth or water, followed by adding hot pot seasoning and bringing to a boil. Diners can choose their preferred ingredients to cook in the pot according to personal taste, and finally enjoy by dipping in sauce.
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  Fish Hot Pot with Pig Intestines

  Fatty intestine fish hot pot features fresh fish slices and pork intestines, paired with bean sprouts, rice noodles, and cabbage. The base is made from beef tallow, broad bean paste, chili, and Sichuan peppercorns, then boiled to serve.
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  Fried Rice with Eggs

  Fried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.
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  Spicy Sweet Potato Skin

  A spicy Sichuan dish made with sweet potato skin stir-fried with chili, Sichuan pepper, and garlic, offering a bold, numbingly hot flavor.
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  Catfish

  Catfish dishes use catfish as the main ingredient, beloved for its tender flesh and lack of small bones. Common cooking methods include steaming, braising, or stewing to preserve the fish's freshness. Seasonings such as green onions, ginger, and garlic can be added during cooking for enhanced flavor, allowing for a simple yet delicious dish.

Reviews

• gunmetal_crocodile
  We ordered the boneless crispy grass carp belly, and the slices were thin and super even — just a few seconds in the pot and they were done. Bite into them and they're crispy but still tender, with zero muddy taste. The ginger sauce on the side made it taste even fresher. The chicken and fish broth with shallots was light and clean, not greasy at all, and drinking it felt so warm and cozy, perfect for winter. The congee base got thicker and richer the longer it cooked — I ended up having two bowls with the broth and fish, and honestly felt all the cold just melt away. Staff were really friendly, food came out fast, and the side dishes were a nice mix. The place itself was really pretty inside, and sitting by the window made the whole vibe super relaxing. I'd definitely come back.