Yu Zhixiang Frog & Three Fish Restaurant (Tongnan Branch)
Hot pot · ⭐ 3.4
No. 51 Jianse East Road
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. 51 Jianse East Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Three-layer Pork, Potato Noodles, Bamboo Shoot.
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: 3.4
- Address: No. 51 Jianse East Road
- Popular dishes: Three-layer Pork, Potato Noodles, Bamboo Shoot, River Carp Head Fish, Live Bullfrog Stir-Fry
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Three-layer PorkThree-layer pork is a Chinese dish made from pork belly with alternating layers of fat and lean, simmered or braised until tender and flavorful.
Potato NoodlesPotato starch is a powdered ingredient made from potatoes, commonly used in cooking various soups and stir-fried noodles. The production process begins with washing and peeling fresh potatoes, then grinding them into a paste using a special technique. After sedimentation, filtration, and sun-drying, the result is a fine powder. When cooking, potato starch can be paired with meats, vegetables, and other ingredients to create delicious dishes that are smooth in texture and rich in nutrition.
Bamboo ShootFang bamboo shoots is a dish primarily made from fresh bamboo shoots, typically blanched and then stir-fried, simmered, or served cold. Garlic and ginger are commonly used for flavor, with optional additions of meat or mushrooms.
River Carp Head FishA dish made with fresh river carp head fish, steamed with ginger, scallions, and garlic, resulting in tender meat and clear broth that highlights the natural flavor.
Live Bullfrog Stir-FryA Sichuan dish featuring fresh bullfrog stir-fried with vegetables and spicy sauce, known for its tender meat and bold flavors.
Fresh Fish HeadA dish made with fresh fish head, simmered or braised with ginger, scallions, and garlic, resulting in tender meat and rich broth.
Old Meat SliceA classic Chinese home-style dish made with pork tenderloin slices, deep-fried and stir-fried with vegetables like bell peppers and onions for a crispy exterior and tender interior.
Sichuan Taro NoodlesSweet potato starch noodles are a type of vermicelli made from sweet potato starch. Soak and cook before eating. Commonly stir-fried with vegetables, meat, or seasonings, or used as an ingredient in soups. Soak soft, blanch, then stir-fry or simmer with other ingredients.
Bitter Melon StemBitter Melon Stem is a vegetable dish made by stir-frying the tender stems of bitter melon with garlic and chili, offering a crisp and fresh taste.
Crispy Pork MeatballsSour meat is a traditional dish primarily made with pork belly. To prepare it, pork belly is sliced thinly, marinated, and then deep-fried until golden and crispy. It can be served with seasonings, offering a crunchy texture and delicious meat flavor.
Fresh Frog DishA Sichuan dish featuring fresh frog meat stir-fried with vegetables and spicy sauce, known for its tender texture and bold flavors.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.