Madame Zhu's Restaurant
Sichuan cuisine · ⭐ 3.5
Approx. 40 meters west of the intersection of Meishi Street and Changshouhu Avenue
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 Approx. 40 meters west of the intersection of Meishi Street and Changshouhu Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Mixed Fish, Cold-mixed crucian carp, Dry-burned Fish.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.5
- Address: Approx. 40 meters west of the intersection of Meishi Street and Changshouhu Avenue
- Popular dishes: Cold-Mixed Fish, Cold-mixed crucian carp, Dry-burned Fish, Sichuan-Style Boiled Snakehead Fish, Pickled Chili Fish
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Dishes
Cold-Mixed FishA refreshing dish made by mixing fresh fish with seasonings like ginger, garlic, and chili, served cold for a tangy and spicy flavor.
Cold-mixed crucian carpCold-mixed crucian carp is a cold dish primarily made with crucian carp. After the cleaned fish is boiled until fully cooked and deboned, it is mixed with ingredients such as green onions, ginger, garlic, and cilantro, then seasoned with soy sauce, vinegar, sesame oil, and chili oil to create a flavorful dish.
Dry-burned FishDry-burned fish is a dish made primarily with fish, seasoned with ingredients such as green onions, ginger, and garlic, and prepared through marinating, frying, and stir-frying. The fish meat is crispy on the outside and tender on the inside, with a bright red color.
Sichuan-Style Boiled Snakehead FishA Sichuan-style dish featuring snakehead fish simmered in a spicy, numbing broth with vegetables and chili peppers.
Pickled Chili FishA Sichuan dish featuring fresh fish cooked with pickled chili and spices, delivering a tangy and spicy flavor.
Tomato Fish NoodlesA savory dish featuring fresh tomatoes, tender fish fillets, and noodles simmered together for a rich, tangy flavor.
Chrysanthemum FishChrysanthemum fish is made from carp, with floral cuts on the fish body fried until crispy, then drizzled with a prepared sauce. Skillful knife work and precise heat control ensure tender meat and petal-like structure.
Sour Cabbage and Bighead CarpA dish made with bighead carp and sour cabbage, featuring a tangy and spicy flavor profile.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Fish-flavored Tofu BlossomsFish tofu flower is a dish made primarily from fish meat and tofu. Tender white fish or sea bass is minced, mixed with tofu, starch, and egg white, shaped into small balls, boiled in hot water, then simmered in broth or seasoned sauce.
Spicy FishSpicy fish dish made with fresh fish, bean sprouts, wood ear mushrooms, and greens. Fish slices are blanched or pan-fried, then stir-fried with chili, Sichuan pepper, and doubanjiang before stewing.