Chai Taigong Fresh Burned Yellow Catfish (Hongyun Yue Street Branch)
Hot pot · ⭐ 4.3
No. 146-1, Tonghui 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. 146-1, Tonghui 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: Young Ginger Spicy Hot Pot, Jinba Spicy and Numbing Hot Pot, Original Flavor Plate.
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. 146-1, Tonghui Street
- Popular dishes: Young Ginger Spicy Hot Pot, Jinba Spicy and Numbing Hot Pot, Original Flavor Plate, Taigong Braised Platter, Fresh Fish Bladder
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Dishes
Young Ginger Spicy Hot PotA spicy hot pot featuring young ginger, beef slices, and fresh vegetables, simmered in a secret chili sauce for a bold, aromatic flavor.
Jinba Spicy and Numbing Hot PotJinba Spicy and Numbing Hot Pot is made with beef tallow and various spices stir-fried as a base, then simmered with broth. Main ingredients include beef, tripe, yellow throat, layered stomach, luncheon meat, and bean sprouts. Combined with chili peppers and Sichuan peppercorns, it delivers a rich, spicy, numbing, and savory flavor characteristic of Sichuan cuisine.
Original Flavor PlateOriginal Plate is a dish featuring fresh ingredients like raw fish, cooked meat, or vegetable slices, served without seasoning or with minimal soy sauce and mustard. It emphasizes the natural flavor of ingredients through careful slicing to maintain tenderness.
Taigong Braised PlatterA classic Chinese braised dish featuring a mix of meats, tofu, and eggs simmered in a rich, aromatic sauce.
Fresh Fish BladderFresh fish maw is a dish made by quickly cooking cleaned fish swim bladders through blanching or stir-frying, using ingredients like fish maw with辅料 such as scallions, ginger, garlic, and chili.
Water Frog DishA dish made with fresh frogs, stir-fried with ginger, garlic, and chili for a savory and tender taste.
江团Jiangtuan is a dish primarily made with Jiangtuan fish. Typically, the fish is cleaned and marinated with ingredients such as ginger slices and green onion segments, then steamed or braised. The preparation emphasizes maintaining the tender texture of the fish meat, often seasoned with适量 soy sauce, cooking wine, and a small amount of sugar.
Sugar Oil DumplingsA traditional Chinese snack made from glutinous rice flour, shaped into small balls, deep-fried until golden, then coated in syrup or brown sugar water for a smooth, sweet finish. Oil temperature must be controlled for a crispy exterior and soft interior.
Sichuan Pepper Aromatic PotA fragrant pot featuring Sichuan pepper, chicken or beef, and vegetables simmered in clear broth, delivering a fresh, numbingly aromatic flavor.
Wutai Non-Antibiotic Yellow CatfishA Sichuan dish made with non-antibiotic farmed yellow catfish, stir-fried with chili and doubanjiang, resulting in tender fish meat with a spicy and numbing flavor.
Fish BladderFish swim bladder is cleaned, blanched or fried, then stir-fried with seasonings. Main ingredient is fish bladder, often flavored with scallions, ginger, garlic, and chili.
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.