Tsinghua Yuan · Lao Song's Fish House (Jiefangbei Branch)
Sichuan cuisine · ⭐ 4.8
No. 151, Changjiang Binjiang Road
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. 151, Changjiang Binjiang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry-Braised Eel, Sichuan Boiled Yellow Croaker, Pickled Chili Fish.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 4.8
- Address: No. 151, Changjiang Binjiang Road
- Popular dishes: Dry-Braised Eel, Sichuan Boiled Yellow Croaker, Pickled Chili Fish, Burned Pepper Spiced Pork, Clay Pot Fish
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Dishes
Dry-Braised EelA Sichuan dish featuring tender eel cooked in a savory sauce with fermented bean paste and aromatics, resulting in a rich, flavorful dish.
Sichuan Boiled Yellow CroakerSichuan-style boiled yellow catfish is a dish primarily made with yellow catfish, accompanied by side ingredients such as bean sprouts and Chinese cabbage. The yellow catfish is marinated and blanched in boiling water, then simmered together with a flavorful sauce made by stir-frying chili peppers, Sichuan peppercorns, and fermented broad bean paste. Finally, it is garnished with chopped green onions and minced garlic, resulting in a tender texture and rich, bold flavor.
Pickled Chili FishA Sichuan dish featuring fresh fish cooked with pickled chili and spices, delivering a tangy and spicy flavor.
Burned Pepper Spiced PorkA classic Sichuan dish featuring stir-fried pork belly with burned peppers, garlic chives, and aromatic spices.
Clay Pot FishA dish featuring fresh fish with tofu, vermicelli, and vegetables, slow-cooked in a clay pot. The fish is cleaned, marinated, then simmered with broth or water until tender and the sauce rich.
Guizhou Skin-on Small Yellow BeefA dish made with skin-on small yellow beef from Guizhou, marinated and stir-fried to perfection, offering tender meat and crispy skin.
Soy Sauce Flavored Pork LiverStir-fried pig liver with soy sauce flavor, marinated with wine and ginger to remove odor, then cooked with doubanjiang, soy sauce, and sugar for a tender, aromatic dish.
Chicken Broth Steamed Snakehead FishA Cantonese dish featuring fresh snakehead fish steamed in chicken broth, resulting in tender flesh and rich flavor.
Stewed Softshell TurtleStewed softshell turtle is a dish primarily made with softshell turtle, which is blanched and then simmered with seasonings such as green onions, ginger, and garlic. Soy sauce, cooking wine, sugar, and other seasonings are added to slowly braise the turtle until it becomes tender and fully infused with flavor, resulting in a rich and savory broth.