Yude Fa Fresh Catch Fresh Fish Hot Pot (Chengyu Interchange Store)
Hot pot · ⭐ 4.2
No. 11, Vanke South Street (260 meters on foot from Exit C of Chengyu Interchange Metro Station)
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. 11, Vanke South Street (260 meters on foot from Exit C of Chengyu Interchange Metro Station). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Nine-Year Handmade Stir-Fried Base, Cold Water River Carp, Original Ecological Triangle Peak.
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: 4.2
- Address: No. 11, Vanke South Street (260 meters on foot from Exit C of Chengyu Interchange Metro Station)
- Popular dishes: Nine-Year Handmade Stir-Fried Base, Cold Water River Carp, Original Ecological Triangle Peak, Original Cold Water Jiangtuan, Original Ecological Premium Yellow Croaker
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Dishes
Nine-Year Handmade Stir-Fried BaseNine-year handmade stir-fried base uses high-quality beef tallow, chili, Sichuan pepper, and fermented black bean paste as main ingredients, and is stir-fried by hand for a long time. It has a rich and spicy flavor, suitable for those who like strong flavors.
Cold Water River CarpA Hunan dish made by steaming fresh river fish with ginger, scallions, and garlic. The fish is tender and the broth clear, highlighting the natural flavor of the ingredient.
Original Ecological Triangle PeakOriginal Ecological Triangle Peak is a creative dish made with fresh vegetables and natural ingredients, prepared by steaming, offering a refreshing taste that highlights the natural flavor of the ingredients.
Original Cold Water JiangtuanOriginal Cold Water Jiangtuan is a dish made with fresh Jiangtuan fish, cooked with cold water. The Jiangtuan fish has tender meat and a fresh taste, and is usually steamed or stewed to preserve its natural flavor.
Original Ecological Premium Yellow CroakerOriginal Ecological Premium Yellow Croaker is a dish made with fresh yellow croaker using traditional cooking methods. The main ingredient is yellow croaker, combined with scallions, ginger, garlic, and other seasonings, with a fresh and slightly spicy flavor.
Original Ecological HuangjiaOriginal Ecological Huangjia is a dish made with wild Huangjia fish, using traditional cooking methods. It is mainly cooked by steaming or braising to retain its original flavor, with a fresh and tender texture and a light taste.
Softshell TurtleSoft-shelled turtle, also known as turtle or softshell turtle, is prepared using live specimens. After slaughter and internal organs removal, it is blanched in water to remove fishy odor, then stewed or braised with ginger slices, scallions, and other seasonings until the meat becomes tender.
Chinese CarpA dish made with fresh Chinese carp, steamed or braised with ginger, scallions, and garlic, resulting in a tender and savory flavor.
Small Courtyard Rice CakeSmall Courtyard Rice Cake is a traditional snack made from glutinous rice. The rice is usually steamed and then mashed into a paste, mixed with brown sugar and sesame seeds. It has a soft, sticky texture and a sweet flavor, often served as a dessert or snack.
Defa Spicy Rabbit LegDefa Spicy Rabbit Leg is a Sichuan dish made with rabbit legs and spices such as chili and Sichuan peppercorns. It has a fresh, spicy, and numbing flavor with tender meat and strong regional characteristics.
Fire-Baked Fish from Dongting LakeA traditional Hunan dish made with fresh small fish from Dongting Lake, marinated and slowly roasted over charcoal to achieve a crispy texture and smoky flavor.
Spicy Rabbit HeadSpicy rabbit head is a dish made primarily from rabbit heads, blanched and then stir-fried with chili, Sichuan peppercorns, ginger, garlic, and doubanjiang. Proper heat control ensures the meat absorbs rich flavors, resulting in a soft, layered texture.
EelEel is a dish featuring eel as the main ingredient. After cleaning and deboning, the eel is cut into segments, pan-fried until slightly golden, then simmered with seasonings like ginger, scallion, garlic, soy sauce, and cooking wine to absorb flavor. Some recipes add chili or doubanjiang for extra taste.