Xinjin Stone Pot Fish & Frog Hotpot (Yongjin Lanwan Branch)
Hot pot · ⭐ 4.1
No. 93, Tashui Road, Chaoyang Avenue
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 No. 93, Tashui Road, Chaoyang Avenue. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Triangle Peak, Braised Pork Intestines, Steamed Dumplings.
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: 4.1
- Address: No. 93, Tashui Road, Chaoyang Avenue
- Popular dishes: Triangle Peak, Braised Pork Intestines, Steamed Dumplings, Deep-water Bighead Carp, Snakehead Fish
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Dishes
Triangle PeakA traditional Chinese dish made with pork spine and spices, slow-cooked to tender perfection, resembling a mountain peak in shape.
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
Steamed DumplingsHandmade steamed dumplings are made with dough from flour, filled with main ingredients such as pork and cabbage. After being shaped by hand, they are steamed in a bamboo steamer until fully cooked. The preparation emphasizes careful seasoning of the filling and evenly thin wrappers to preserve the original flavors of the ingredients.
Deep-water Bighead CarpDeep-water bighead carp is a dish featuring fish raised in deep water, typically prepared by cutting or cooking whole, using methods like stewing, boiling, steaming, or braising, with ginger, scallions, garlic, and sometimes doubanjiang or chili for flavor.
Snakehead FishBefore cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
Fat Glutinous Rice CakeFat glutinous rice cake is a traditional Sichuan snack made from glutinous rice flour, with a crispy outer layer and soft, chewy interior, often served with brown sugar or red bean paste.
Spicy Red SoupSpicy red broth made with beef tallow, chili, and Sichuan peppercorns, stir-fried with doubanjiang, ginger, and garlic, then simmered with stock. Finished with beef slices, tripe, and beef intestine. Rich red color and intense aroma.
Yellow CroakerYellow catfish is a dish made primarily from yellow catfish. The fish is cleaned, pan-fried until golden on both sides, then stewed or braised with chili, ginger, garlic, and other seasonings to infuse flavor into the flesh.