Chongqing Roast Chicken with Frog and Fish (Bishui Tianlan Branch)
Hot pot · ⭐ 3.6
Jizhong Food City — Chongqing Roast Chicken and Intestine Fish
Dragon Mate tips
If you are traveling in China to visit Kunming, 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 Jizhong Food City — Chongqing Roast Chicken and Intestine Fish. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Baby bok choy, Potato, Fish with Pig Intestines.
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: Kunming
- Category: Hot pot
- Rating: 3.6
- Address: Jizhong Food City — Chongqing Roast Chicken and Intestine Fish
- Popular dishes: Baby bok choy, Potato, Fish with Pig Intestines, Fermented soybean skin, Sliced Taro Cake
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Dishes
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
PotatoA common root vegetable, often stir-fried, boiled, or roasted with other ingredients like peppers or meat.
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.
Fermented soybean skinFermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
Sliced Taro CakeSweet potato skin is a food made primarily from sweet potato starch. The starch is mixed with water and steamed, then cooled and sliced into strips or pieces. It can be served cold with dressing, stir-fried, or added to soups, often seasoned with chili oil, garlic, and soy sauce.
Gong TeaGun Cha is a beverage made primarily from tea, with milk, sugar, and other ingredients. Typically based on black or green tea, it includes fresh or plant-based milk, blended and filtered, sometimes with toppings like pearls, coconut jelly, or pudding. Temperature and time must be controlled to blend tea and milk flavors harmoniously.
Chongqing Roast Chicken with Spicy SauceChongqing Roast Chicken is made with young chicken and seasoned with chili, Sichuan pepper, ginger, garlic, and fermented broad bean paste. The chicken is blanched, stir-fried with seasonings, then simmered in broth until flavorful, and finally reduced to a rich sauce.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.