Xiao Tao Hui Ya'an Gongjiao Fish Fresh Restaurant (Guangfu Bridge Store)
Hot pot · ⭐ 4.6
No. 5 Guangfu Road, Annex No. 34
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 No. 5 Guangfu Road, Annex No. 34. 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, Young Ginger and贡 Pepper Fish, Young Ginger Hot Pot Base.
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: 4.6
- Address: No. 5 Guangfu Road, Annex No. 34
- Popular dishes: Triangle Peak, Young Ginger and贡 Pepper Fish, Young Ginger Hot Pot Base, Bing Tang Xiao Ma Ya, Thick Sticky Intestine Head
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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.
Young Ginger and贡 Pepper FishFresh fish fillets stir-fried with young ginger and Gong pepper, resulting in a tender, aromatic dish with a spicy kick.
Young Ginger Hot Pot BaseA spicy and aromatic base made from young ginger, chili, garlic, and Sichuan pepper, commonly used in hot pot or stew dishes to enhance flavor with a fresh, slightly spicy kick.
Bing Tang Xiao Ma YaA dish made with small duck cooked slowly in rock sugar, soy sauce, and wine, resulting in tender meat with a sweet-savory flavor.
Thick Sticky Intestine HeadA dish made from pork intestines and glutinous rice, slow-cooked with spices for a rich, savory flavor.
Sweet Skin DuckSweet-skinned duck is made primarily from duck, which is marinated, air-dried, and then fried or roasted. The duck skin has a reddish-brown color and is coated with a syrup to form a sweet crust, while the inner meat remains tender and flavorful.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Sweet Noodles with Spicy FlavorA classic Sichuan snack featuring hand-pulled noodles tossed in a sweet-spicy sauce, topped with peanuts and green onions.
Lao Wu's Chicken SaladA cold dish made with seasoned chicken and vegetables, tossed in a savory sauce for a refreshing taste.
Gongjiao FishGongjiao fish is made with fresh carp and Sichuan's special Gongjiao pepper, resulting in a tender fish with rich, spicy flavor.