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Chongqing Gathering Place Grilled Fish Stone Pot Fish

Hot pot · ⭐ 3.4

Shop No. 2, Ground Floor, Building A, Changjiang Industrial Zone, Xiegang Village

Dishes

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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Salted Pepper Duck Jaw

  A Chinese dish featuring duck jaw marinated and fried until crispy, then stir-fried with salt, pepper, and spices for a savory, aromatic flavor.
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  Grilled Basa Fish

  Grilled basa fish is a dish featuring basa fish as the main ingredient, typically marinated and then grilled in an oven or over charcoal until fully cooked, with added flavors from ginger, scallions, garlic, and soy sauce.
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  Fatty Intestine Chicken

  Fatty Intestine Chicken is a dish made primarily with pork intestines and chicken. First, the pork intestines are thoroughly cleaned and boiled until cooked, then they are stewed or stir-fried together with chicken and seasoned with spices to create the dish.
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  Bamboo Shoot Mushroom Stir-Fried with Preserved Meat

  A classic Chinese dish featuring tea tree mushrooms and preserved meats stir-fried together for a savory, aromatic flavor.
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  Scallion Omelette

  A simple and delicious Chinese dish made by frying eggs mixed with chopped scallions until golden brown, resulting in a tender and savory flavor.
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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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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Sour Radish Twice-Cooked Pork

  A Sichuan dish made by stir-frying pork belly with sour radish, fermented black beans, and vegetables for a savory, tangy flavor.
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  Sour and Spicy Pork Intestines

  A Sichuan dish made with pork intestines stir-fried with chili, vinegar, and garlic, offering a tangy and spicy flavor.

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