Xiao Wu Wei Frog and Tripe Fish (Shijipu Store)
Hot pot · ⭐ 3.7
No. 263, Shijingpo Road, Annex No. 33
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. 263, Shijingpo Road, Annex No. 33. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Loofah, Well Water Bean Sprouts, Wide Sweet Potato Noodles.
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: 3.7
- Address: No. 263, Shijingpo Road, Annex No. 33
- Popular dishes: Loofah, Well Water Bean Sprouts, Wide Sweet Potato Noodles, Pickled mustard greens, Spring Water Tilapia
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Dishes
LoofahLoofah is a refreshing vegetable dish with loofah as the main ingredient. The loofah is peeled and sliced, then stir-fried with seasonings such as minced garlic for a simple yet flavorful dish. The dish has a bright color and a tender texture, making it a common home-cooked meal in summer.
Well Water Bean SproutsA dish made with fresh bean sprouts soaked in well water and lightly stir-fried, offering a crisp texture and mild flavor.
Wide Sweet Potato NoodlesWide sweet potato noodles are made from sweet potato starch, forming wide strands that become smooth and elastic when cooked. They can be stir-fried with vegetables, meat, or seasonings, or used as a main ingredient in soups with broth or clear soup.
Pickled mustard greensPickled mustard stem is a salty vegetable made from the stalks of mustard greens, fermented with salt and seasonings for a unique flavor.
Spring Water TilapiaFresh tilapia cooked in spring water with ginger and scallions, resulting in tender fish and a delicate, savory broth.
Crispy Fried PorkCrispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
Red SoupRed broth made by simmering pork or chicken bones to create a rich stock, then adding tomatoes, chili peppers, onions, and other ingredients. Commonly served with tofu, meat, or seafood. The soup has a bright red color and a rich flavor.
Spicy Frog and FishA dish featuring fresh frogs and fish, typically using live bullfrogs and carp or catfish. The meat is diced and stir-fried with fermented bean paste, chili, Sichuan peppercorns, then simmered in broth until flavorful, finished with chopped scallions, ginger, garlic, and cilantro.
Konjac DishA dish made primarily from konjac, often stir-fried with chili and garlic for a spicy, crunchy texture.
Tofu SkinTofu skin is a thin sheet-like food made from soybeans. It is typically produced by heating soy milk until a film forms on the surface, which is then removed and dried either by air or sun. It can be prepared by stir-frying, braising, or used as an outer layer to wrap fillings such as minced meat or vegetables. The texture is chewy and elastic.
Braised Pork IntestinesA dish made by slow-cooking cleaned pork intestines in a seasoned broth with spices, resulting in tender and flavorful meat.