Chongqing Hot Pot Reservoir Fish Restaurant (Nanyou Branch)
Sichuan cuisine · ⭐ 4.2
Room 103, Building 71, Nanyou B Zone, Nanshang Road (opposite Longcheng Garden), Yu Hai Subdistrict
Dragon Mate tips
If you are traveling in China to visit Shenzhen, this restaurant is worth a stop for great food. This restaurant is located at Room 103, Building 71, Nanyou B Zone, Nanshang Road (opposite Longcheng Garden), Yu Hai Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry-Fried Beef Rice Noodles, Sichuan Boiled Fish, Spicy Pickled Pepper Grilled Fish.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Shenzhen
- Category: Sichuan cuisine
- Rating: 4.2
- Address: Room 103, Building 71, Nanyou B Zone, Nanshang Road (opposite Longcheng Garden), Yu Hai Subdistrict
- Popular dishes: Dry-Fried Beef Rice Noodles, Sichuan Boiled Fish, Spicy Pickled Pepper Grilled Fish, Frog Legs, Stone Pot Fish
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Dishes
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Spicy Pickled Pepper Grilled FishA spicy grilled fish dish made with fresh carp, marinated and cooked over charcoal, then topped with a sauce of pickled peppers, doubanjiang, garlic, and ginger for a bold, numbingly delicious flavor.
Frog LegsA dish made from frog legs, typically stir-fried with garlic, ginger, and chili for a spicy and savory flavor.
Stone Pot FishStone pot fish features fresh fish as the main ingredient, paired with various vegetables and seasonings. During cooking, fish pieces are marinated to absorb flavor, then placed into a preheated stone pot with broth and ingredients, slowly stewed until the fish meat is tender and juicy, with a rich and flavorful broth.
Blood puddingBlood pudding is a dish made primarily from duck or pig blood, usually cooked with tofu, vegetables, and meat. The blood is boiled, sliced, then stewed with ingredients and seasonings.
Spicy Shrimp with ChiliA spicy Sichuan dish made with fresh shrimp stir-fried with dried chilies and Sichuan peppercorns, delivering a bold, numbing heat and savory flavor.
Sour Cabbage FishSuancai 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.
Chongqing Grilled FishChongqing grilled fish features fresh fish with vegetables like bean sprouts, potatoes, lotus root, and rice noodles. The fish is pan-fried until slightly crispy, then simmered in a secret sauce with chili and Sichuan peppercorns, finished with green onions and cilantro.