He Ji Shan Cheng Mei Wan Yu Fu (Jiefangbei Main Branch)
Hot pot · ⭐ 4.6
No. 34, Pinghe Road, Jiefangbei (next to the Fire Brigade)
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 No. 34, Pinghe Road, Jiefangbei (next to the Fire Brigade). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Loofah, Heji Soup Pot Frog, Potato.
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: 4.6
- Address: No. 34, Pinghe Road, Jiefangbei (next to the Fire Brigade)
- Popular dishes: Loofah, Heji Soup Pot Frog, Potato, Signature Catfish, Sweet Potato Noodles
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Dishes
LoofahLoofah is a refreshing vegetable dish with loofah as the main ingredient. The loofah is peeled and sliced, then stir-fried with seasonings such as minced garlic for a simple yet flavorful dish. The dish has a bright color and a tender texture, making it a common home-cooked meal in summer.
Heji Soup Pot FrogA Sichuan-style dish featuring frog cooked in a spicy broth with vegetables, known for its rich flavor and numbing heat.
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Signature CatfishA signature catfish dish made with fresh fish and spicy Sichuan-style seasonings, delivering a bold, numbingly delicious flavor.
Sweet Potato NoodlesSweet potato noodles are made from sweet potato starch and usually appear transparent or semi-transparent. The basic preparation method involves mixing sweet potato starch and water in proportion, stirring well, then pouring the mixture through a sieve into boiling water to cook, finally removing it, rinsing with cold water, and draining.
Frog LegsEel frog is a dish featuring bullfrog as the main ingredient, typically sliced after skinning and stir-fried with chili, Sichuan pepper, doubanjiang, garlic, ginger, and green onion for aroma, then stewed until flavorful. Some versions include bean sprouts or lettuce as accompaniments.
Spicy Frog and Fish HeadA dish featuring bullfrog and bighead carp head, stir-fried then simmered with fermented broad bean paste, ginger, garlic, and chili for a rich, flavorful broth.
Snakehead FishBefore cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
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.
Spicy Frog and FishSpicy Frog and Fish features fresh frog and tender fish fillets stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a bold, numbingly spicy flavor.
KonjacKonjac is a food made from the corm of the konjac plant, processed into a gel-like texture with a smooth and refreshing mouthfeel. The main ingredients are konjac powder and water, and an alkaline substance is added during processing to solidify the konjac. It can be sliced, shredded, or used whole, and is commonly used in cold dishes, stir-fries, or soups.