Boba Hot Dog Fish
Hot pot · ⭐ 3.8
No. 17, Tianba Yicun, Zhongliangshan
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. 17, Tianba Yicun, Zhongliangshan. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Dry-Braised Catfish, Mei Jian 330, Salted Spicy River Shrimp.
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: 3.8
- Address: No. 17, Tianba Yicun, Zhongliangshan
- Popular dishes: Dry-Braised Catfish, Mei Jian 330, Salted Spicy River Shrimp, Sichuan-Style Boiled Catfish, Pickled Pepper Beef Tripe
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Dishes
Dry-Braised CatfishA Sichuan dish featuring catfish simmered in a savory sauce with chili and fermented bean paste, resulting in tender fish with rich, umami flavor.
Mei Jian 330Mei Jian 330 is a fruit wine made from green plums using traditional fermentation methods. It offers a fresh, sweet-sour taste with natural plum aroma, ideal for pairing with light dishes or enjoying on its own.
Salted Spicy River ShrimpSalted pepper baby river shrimp is a dish primarily made with fresh baby river shrimp. After cleaning and draining, the shrimp are marinated with cooking wine and ginger slices to remove fishy odor, then lightly coated with starch before being deep-fried until crispy. Next, salted pepper, chopped scallions, and minced ginger are stir-fried together and mixed evenly with the shrimp, allowing the shrimp to fully absorb the aromatic flavor of the salted pepper.
Sichuan-Style Boiled CatfishA spicy Sichuan dish featuring tender catfish simmered in a fiery broth with vegetables and aromatic spices.
Pickled Pepper Beef TripeA spicy Sichuan dish made with beef tripe and pickled chili peppers, known for its crisp texture and tangy heat.
Spicy Pork IntestinesA Sichuan dish made by stir-frying pork intestines with chili, garlic, and ginger. The intestines are tender and spicy, perfect for rice.
Braised BeefBraised beef is a dish made primarily with beef, blanched and then simmered with aromatics like scallions, ginger, garlic, and star anise. Seasoned with soy sauce, sugar, and cooking wine, it's slowly cooked until the beef is tender and flavorful.
Mutton Hot PotMutton soup pot features mutton as the main ingredient, with broth made from lamb bones or offal, seasoned with ginger slices and green onions. Vegetables like potatoes, carrots, radishes, and vermicelli are added for rich texture. Customize with chili oil, cilantro, or scallions.
Scallion and Taro Pork RibsA Chinese home-style dish made with pork ribs, taro, and scallions, slow-cooked until tender and fragrant.
Sour Cabbage and Doubanjiang SoupA spicy and sour soup made with fermented cabbage and doubanjiang, often including pork or tofu, typical of Sichuan cuisine.