Hu Dawa Sichuan Frog with Fish
Hot pot · ⭐ 3.8
No. 197 Shixiao Road
Dragon Mate tips
If you are traveling in China to visit Chongqing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 197 Shixiao Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Farmhouse Tilapia, Crawfish, Frog Legs.
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: Chongqing
- Category: Hot pot
- Rating: 3.8
- Address: No. 197 Shixiao Road
- Popular dishes: Farmhouse Tilapia, Crawfish, Frog Legs, 花鲢, Spicy Braised Pig Trotters
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Farmhouse TilapiaA dish featuring fresh tilapia cooked in a rustic style with garlic, ginger, chili, and fermented bean paste, then simmered until flavorful.
CrawfishFresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
Frog LegsEel frog is a dish featuring bullfrog as the main ingredient, typically sliced after skinning and stir-fried with chili, Sichuan pepper, doubanjiang, garlic, ginger, and green onion for aroma, then stewed until flavorful. Some versions include bean sprouts or lettuce as accompaniments.
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。
Spicy Braised Pig TrottersPig trotters braised in a spicy sauce with aromatic spices, resulting in tender and flavorful meat.
Duck HeadDuck head is a dish made from duck's head, seasoned with chili, Sichuan pepper, and doubanjiang, prepared through blanching, stir-frying, and stewing.