Yu Xiao Er Rice Field Frog · Fish Hot Pot
Hot pot · ⭐ 4.3
No. 205 Shuishan Street
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. 205 Shuishan Street. 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, Original Flavor Soup Dish, Signature Catfish.
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: 4.3
- Address: No. 205 Shuishan Street
- Popular dishes: Triangle Peak, Original Flavor Soup Dish, Signature Catfish, Signature Gui Fish, Sliced Fish with Spicy Sauce
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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.
Original Flavor Soup DishA dish featuring a clear broth with fresh vegetables or meat, highlighting the natural flavors of ingredients through careful cooking and seasoning.
Signature CatfishA signature catfish dish made with fresh fish, stir-fried in a spicy Sichuan-style sauce, served with vegetables and aromatic spices.
Signature Gui FishFresh carp braised with Guizhou chili, Sichuan pepper, and secret sauce, resulting in tender, flavorful meat with a rich spicy aroma.
Sliced Fish with Spicy SauceSpicy fish is made with fresh river carp as the main ingredient, combined with various spices and seasonings. The fish is first cleaned, then marinated to absorb flavors, and finally cooked in a specially prepared broth. The fish meat is tender and the broth is rich.
Oil DipSichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
Stewed Pork Intestines (Must-Try)Fresh pork intestines are cleaned, blanched, and slowly simmered in a secret-spice broth until tender and flavorful.
Rice Field FrogA dish made with wild frogs from rice fields, stir-fried with chili, garlic, and ginger, known for its tender texture and spicy 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.
Crispy Pork BellyCrispy Pork Belly is a dish made by marinating pork belly, coating it in a starch batter, and deep-frying until the skin becomes crispy while the meat stays tender and juicy.
Green Sichuan Pepper Red PotA spicy Sichuan-style hot pot featuring fresh green Sichuan pepper and chili, cooked in a beef tallow base with aromatic spices and ingredients.