Yu Zhi Xiang Delicious Frog & Three Fish (Huan Guang Branch)
Hot pot · ⭐ 3.9
Ground Floor, Building B, Peking University Resources Boya Jinzhou Tiandi, No. 83, Caizhi Road
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 Ground Floor, Building B, Peking University Resources Boya Jinzhou Tiandi, No. 83, Caizhi Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: China Power Wine, Spiced Lotus Root Cubes, Signature Three-Fish 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: Chongqing
- Category: Hot pot
- Rating: 3.9
- Address: Ground Floor, Building B, Peking University Resources Boya Jinzhou Tiandi, No. 83, Caizhi Road
- Popular dishes: China Power Wine, Spiced Lotus Root Cubes, Signature Three-Fish Dish, Fresh-Cut Fish Head, Jianyang Lamb Hot Pot
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Dishes
China Power WineChina Jingjiu is a health wine made by soaking high-quality白酒 with Chinese medicinal herbs like ginseng, goji berries, and astragalus. Main ingredients include sorghum, wheat, water, and various herbal medicines, processed through soaking, filtering, and blending.
Spiced Lotus Root CubesCold diced lotus root is a cold dish featuring fresh lotus root as the main ingredient. After peeling and cutting into cubes, it's blanched, drained, and mixed with seasonings like soy sauce, vinegar, garlic, chili oil, and sesame oil for a crisp, refreshing taste.
Signature Three-Fish DishA signature dish featuring three types of fish—carp, crucian carp, and perch—slow-cooked in a savory sauce with aromatic spices.
Fresh-Cut Fish HeadA dish made with fresh fish head, simmered with ginger, scallions, and garlic to highlight its natural freshness and rich flavor.
Jianyang Lamb Hot PotA traditional Sichuan dish featuring slow-cooked lamb with medicinal herbs, resulting in a rich, savory broth and tender meat.
Classic Spicy Hot PotClassic spicy hot pot made with beef tallow and various spices, seasoned with Sichuan peppercorns, chili, doubanjiang, then cooked with beef, tripe, beef intestine, and vegetables for a rich broth and abundant ingredients.
TilapiaTilapia is a common freshwater fish, typically cooked by steaming, braising, or frying. Main ingredient is tilapia, with辅料 including ginger, scallions, garlic, and soy sauce. Clean the fish and choose a cooking method to enhance flavor while keeping it tender.
Spicy Frog LegsSpicy frog dish made with fresh frogs, stir-fried with chili, Sichuan pepper, ginger, garlic, and doubanjiang. Frog meat is marinated with wine and starch, then stir-fried with aromatics and simmered in broth.