Man Shang Liangshan Chicken · Frog and Fish (Keyuan Fourth Road Branch)
Hot pot · ⭐ 4.0
Annex No. 6, No. 116 Keyuan 4th Road, adjacent to Nanfang Yachang Wang
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at Annex No. 6, No. 116 Keyuan 4th Road, adjacent to Nanfang Yachang Wang. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Wild Crucian Carp, Crawfish, Freshly Killed Chicken.
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: 4.0
- Address: Annex No. 6, No. 116 Keyuan 4th Road, adjacent to Nanfang Yachang Wang
- Popular dishes: Wild Crucian Carp, Crawfish, Freshly Killed Chicken, Secret Spicy麻椒 Pot, Rice Field Delight Frog
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Dishes
Wild Crucian CarpA dish made with fresh wild crucian carp, steamed or braised with ginger, scallions, and garlic, resulting in tender fish meat and rich broth.
CrawfishFresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
Freshly Killed ChickenFreshly killed chicken is prepared by boiling or braising to retain its tender texture and rich flavor.
Secret Spicy麻椒 PotA spicy pot dish made with fresh frog, chicken, and vegetables, simmered in a secret mala chili sauce for bold, numbing heat.
Rice Field Delight FrogFresh frog cooked with garlic, chili, and doubanjiang for a spicy and savory flavor.
Delicious Bullfrog and Local Crucian CarpThe dish 'Delicious Bullfrog and Local Crucian Carp' mainly consists of bullfrog and local crucian carp, cooked by stewing, with a tender texture and rich flavor.
Sauce Oil DipA spicy sauce made from chili oil, garlic, scallions, and other seasonings, commonly used in Sichuan cuisine to dip hot pot or cold dishes.