Yipin Xian Fish and Frog Restaurant · Spicy Frog with Fish Head (Wenjiang Store)
Hot pot · ⭐ 3.7
Units 133–134, Building 12, No. 1519, Huatu Road, Yongquan Subdistrict, Yongquan Office
Dragon Mate tips
If you are traveling in China to visit Chengdu, 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 Units 133–134, Building 12, No. 1519, Huatu Road, Yongquan Subdistrict, Yongquan Office. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Spicy Catfish and Lotus Stem Mix, Hot Pot Base, Raw Meat Wine Dish.
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: 3.7
- Address: Units 133–134, Building 12, No. 1519, Huatu Road, Yongquan Subdistrict, Yongquan Office
- Popular dishes: Spicy Catfish and Lotus Stem Mix, Hot Pot Base, Raw Meat Wine Dish, Bai Zi Wine, Spicy Bullfrog and Wuchang Fish Combo
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
Spicy Catfish and Lotus Stem MixA spicy blend of catfish and lotus stem, simmered in a rich, aromatic sauce with bold Sichuan flavors.
Hot Pot BaseA flavorful broth used for hot pot, typically made with spices like Sichuan pepper and chili, and often includes beef tallow or oil for richness.
Raw Meat Wine DishA cold dish made by marinating raw meat slices in soy sauce, wine, and spices for a fresh, tender taste.- Bai Zi WineBai Zi Wine is a traditional fermented grain liquor made from barnyard millet, known for its mild sweetness and subtle aroma, often served during festivals or banquets.
Spicy Bullfrog and Wuchang Fish ComboA spicy Sichuan-style dish featuring bullfrog and Wuchang fish, stir-fried with chili, Sichuan pepper, and fermented bean paste for a bold, numbing flavor.
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.
Flower Carp BuffetA buffet featuring fresh flower carp fish, seasoned with vegetables and sauces, steamed or boiled to preserve its tender texture, served with various dipping sauces for group dining.
Sichuan Pepper PotA Sichuan pepper broth featuring fresh Sichuan peppercorns, cooked with beef, chicken, or seafood. Main ingredients include Sichuan pepper, meat or seafood, vegetables, and seasonings. The broth is made from stock infused with Sichuan pepper and spices, highlighting its unique numbing aroma and freshness.
Zeng Er CaiZeng Er Cai is a vegetable made from tender stems and leaves, usually stir-fried or dressed with vinegar. The main ingredients are fresh Zeng Er Cai leaves and stems, with a crisp texture and mild flavor.
Sour Cabbage Hot PotSour cabbage pot features fermented cabbage as the main ingredient, combined with pork belly, tofu, and vermicelli, simmered together to create a rich broth.
Fish Bubble Cold Pot FishA Sichuan dish featuring fish bubbles simmered in a cold pot with vegetables and spices, delivering a rich, spicy flavor.
Yellow Catfish and River Carp Mixed DishA fusion dish featuring yellow catfish and river carp, simmered in a spicy麻酱 broth with vegetables like bean sprouts and vermicelli, delivering a rich, numbingly spicy flavor.