Old Boat Pavilion Fresh Fish Restaurant (Tiansheng Tiancheng Store)
Hot pot · ⭐ 3.8
Tiancheng Ancient Town Roast Fish City, Tiancheng Avenue (opposite Yuweiba Roast Fish)
Dragon Mate tips
If you are traveling in China to visit Chongqing, 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 Tiancheng Ancient Town Roast Fish City, Tiancheng Avenue (opposite Yuweiba Roast Fish). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Homemade Crispy Pork, Freshly Killed Fish, Deep-water Bighead Carp.
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: 3.8
- Address: Tiancheng Ancient Town Roast Fish City, Tiancheng Avenue (opposite Yuweiba Roast Fish)
- Popular dishes: Homemade Crispy Pork, Freshly Killed Fish, Deep-water Bighead Carp, Spicy Special Hot Pot, Freshly Stir-Fried Base Sauce
China trip · China travel
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Dishes
Homemade Crispy PorkHomemade crispy pork made by frying marinated pork slices until golden and crunchy, with a tender interior and rich aroma.
Freshly Killed FishFreshly killed fish is prepared on the spot, using methods like steaming or braising to preserve its tender texture and natural flavor.
Deep-water Bighead CarpDeep-water bighead carp is a dish featuring fish raised in deep water, typically prepared by cutting or cooking whole, using methods like stewing, boiling, steaming, or braising, with ginger, scallions, garlic, and sometimes doubanjiang or chili for flavor.
Spicy Special Hot PotSpicy麻辣火锅 features a base made from beef tallow and various spices, with ingredients like beef, tripe, duck blood, tofu skin, and potatoes, cooked in a hot pot style.
Freshly Stir-Fried Base SauceA fragrant, spicy base sauce made by stir-frying key ingredients like chili, Sichuan pepper, and doubanjiang—essential for authentic Sichuan dishes.
Secret-Recipe Fresh IntestinesFresh pork intestines are cleaned, boiled, and slow-cooked in a secret sauce for a rich, tender flavor.
Craft Fresh BeerCraft beer is made primarily from malted barley, hops, yeast, and water, through processes such as mashing, fermentation, and maturation. No preservatives are added during brewing, preserving the natural aroma of malt and the fresh scent of hops. It offers a crisp taste and delicate foam.
Old Pot Sour Water Soil CucumberOld pot sour water soil cucumber is a traditional Sichuan dish, made with fresh cucumbers pickled in old pot fermented sour water and soil, with a crisp texture and strong sour flavor, featuring a unique fermentation taste.
Shrimp pasteShrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
Changshou Lake Eco-White FishMade from eco-friendly Changshou Lake white fish, this dish features tender fish meat and a clear, savory broth.
Ecological Flower Carp in PondFreshwater carp raised in ecological ponds, cooked with vegetables and special seasonings to bring out its natural flavor and aroma.
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.