Shui Nianhe Frog and Pork Intestine Fish (Shui Nianhe Store)
Hot pot · ⭐ 4.3
Unit 2, Building 13, No. 35, Shuizhuanhe Road / North Third Street
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 Unit 2, Building 13, No. 35, Shuizhuanhe Road / North Third Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Fresh Duck Blood, Suo Bian, Freshly Caught Bullfrog.
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: 4.3
- Address: Unit 2, Building 13, No. 35, Shuizhuanhe Road / North Third Street
- Popular dishes: Fresh Duck Blood, Suo Bian, Freshly Caught Bullfrog, Deluxe Frog Leg Fish, Intestine Head
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Dishes
Fresh Duck BloodFresh duck blood is a dish primarily made with duck blood, typically blanched in boiling water until set, then served plain or with seasonings and sauces. It can also be cooked with vegetables or meats for layered flavors.
Suo BianA Sichuan dish made with yellow catfish (also known as Huang La Ding), served with bean sprouts, vermicelli, chili, and Sichuan peppercorns. Known for its spicy and numbing flavor.
Freshly Caught BullfrogFreshly killed American bullfrog is a dish primarily made with fresh live frogs, typically using bullfrogs or American frogs. After slaughter, the skin and bones are removed, then stir-fried with spices such as chili peppers, Sichuan peppercorns, and doubanjiang (fermented broad bean paste). Aromatics like garlic, ginger, and green onions are added to enhance flavor. The dish offers a tender texture and rich, flavorful broth.
Deluxe Frog Leg FishFrog fish is a dish made primarily with frogs and fish, typically cut into pieces and cooked with seasonings. It may be stewed, boiled, or stir-fried, enhanced with ginger, garlic, and green onions.
Intestine HeadIntestine head refers to the front part of pig's large intestine, typically cleaned, blanched, and stewed until tender and flavorful. Main ingredient is pig's intestine head, seasoned with scallions, ginger, and cooking wine.
Fish with Pig IntestinesFechang Yu is a dish featuring pork intestines and fish as main ingredients, typically prepared by cleaning fresh pork intestines and cooking them with fish slices or whole fish. The intestines are blanched to remove odor, then stir-fried with spices and simmered together with the fish to blend flavors. Some recipes add fermented bean paste, chili, ginger, and garlic for enhanced taste.
Fatty Intestine ChickenFatty 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.
Self-Service Oil DipA self-service oil dip made with sesame oil, chili oil, garlic, scallions, and peanuts, customizable to taste—commonly used in Sichuan hot pot or spicy noodles.
花鲢花鲢是一种以鳙鱼为主要食材的菜肴，通常将鱼块或整鱼用葱姜蒜、料酒等调料腌制后，采用清蒸、红烧或炖煮的方式烹饪，使鱼肉鲜嫩入味。
LettuceBamboo shoot is a refreshing vegetable dish primarily made with fresh bamboo shoots. The preparation method is simple, usually involving washing, slicing or shredding the shoots, and then cooking them through various methods such as stir-frying, mixing, or boiling. A small amount of seasoning can be added during cooking to preserve the natural flavor of the bamboo shoots.
Fish Pot BaseA dish made by stewing fresh fish with tofu, cabbage, and vermicelli to create a rich, savory broth, typical of Northeast China.