Xie Ban Xian Mei Wa Yu
Hot pot · ⭐ 3.8
No. 18, Taiji Avenue, Jinma Town
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 No. 18, Taiji Avenue, Jinma Town. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Whole Fish Head, 小鱼, Sliced Fish with Spicy Sauce.
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: 3.8
- Address: No. 18, Taiji Avenue, Jinma Town
- Popular dishes: Whole Fish Head, 小鱼, Sliced Fish with Spicy Sauce, Clear Soup Base, White Crucian Carp
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Dishes
Whole Fish HeadA whole fish head dish, typically steamed or braised with ginger, scallions, and garlic, resulting in tender meat and rich broth.
小鱼小鱼是一道以小型鱼类为主要食材的菜肴，通常选用鲫鱼、带鱼或黄花鱼等，经过清洗处理后，用油煎至两面金黄，再加入调料如姜、葱、蒜、酱油、料酒等炖煮或焖制而成。
Sliced Fish with Spicy SauceSpicy fish is made with fresh river carp as the main ingredient, combined with various spices and seasonings. The fish is first cleaned, then marinated to absorb flavors, and finally cooked in a specially prepared broth. The fish meat is tender and the broth is rich.
Clear Soup BaseThe clear soup base is built on a light broth that captures the freshness of various ingredients. Fresh vegetables and meats are combined with carefully selected spices and slowly simmered to create a clear, delicate flavor—this is a classic choice for hot pot.
White Crucian CarpA common freshwater fish with delicate flesh, often prepared by steaming, braising, or stewing to highlight its natural freshness.
Premium Frog LegsPremium frog legs simmered in spicy Sichuan sauce with vegetables, offering a rich and numbing flavor.
Red PotRed pot is a hot pot base made by simmering chili peppers and various spices. Main ingredients include beef tallow, chili peppers, Sichuan peppercorns, ginger, garlic, and more. The preparation involves mixing these ingredients in specific proportions and simmering them to create a rich, bright red hot pot broth with intense flavor.
Sichuan Frog and Carp Stir-fryA spicy stir-fry dish featuring fresh frog and carp, seasoned with Sichuan peppercorns, chili, and fermented bean paste for a bold, numbing flavor.
FrogMade primarily from frogs, usually bullfrogs or field frogs, cleaned and gutted before cooking. Can be prepared by frying, braising, dry pot, or hot pot methods, often stir-fried or stewed with chili, ginger, garlic, and doubanjiang.
Fresh BeefFresh beef is a dish primarily made with fresh beef. To prepare it, first slice the beef thinly and marinate it with appropriate seasonings to infuse flavor. Then, quickly stir-fry the beef in hot oil until it changes color, preserving its tender texture. Finally, garnish with vegetables or seasonings to add color and depth to the dish.