Yu Min Sanhe Fried Pork Sausage Fish (Panlong Store)
Hot pot · ⭐ 3.5
No. 11 Yunlong Avenue, Annex 13 (Directly opposite Xinshiji Supermarket)
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 No. 11 Yunlong Avenue, Annex 13 (Directly opposite Xinshiji Supermarket). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Braised Assorted Dishes, Braised Pork Intestines, Spicy Pepper and 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: 3.5
- Address: No. 11 Yunlong Avenue, Annex 13 (Directly opposite Xinshiji Supermarket)
- Popular dishes: Braised Assorted Dishes, Braised Pork Intestines, Spicy Pepper and Fish Dish, Special Frog Legs, Premium Live Fish Head
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Dishes
Braised Assorted DishesA Chinese dish featuring a variety of ingredients such as tofu, eggs, pork trotters, chicken wings, and bean curd, all simmered in a rich braising sauce for deep flavor.
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
Spicy Pepper and Fish DishA spicy dish featuring fresh fish seasoned with Sichuan pepper and chili, delivering a bold, numbing heat and rich flavor.
Special Frog LegsFresh frog legs stir-fried with vegetables and spicy sauce, delivering a tender and numbingly delicious experience.
Premium Live Fish HeadFresh fish head delicately prepared with ginger, scallions, and garlic, resulting in tender meat and rich broth.
Premium Catfish Hot PotA premium hot pot featuring fresh catfish, slow-cooked with vegetables and spices in a large pot for rich flavor and aroma.
Premium Catfish with Pickled Cabbage and ChiliesA premium catfish dish prepared with pickled cabbage and spicy chilies, offering a rich, tangy, and fiery flavor profile.
Spicy Oil TripeA cold dish made from pork stomach and meat, boiled and sliced, then dressed with spicy red oil for a flavorful, crunchy texture.
Morel Mushroom羊肚 is a dish made primarily from sheep's stomach, which is cleaned and blanched before being stir-fried, stewed, or served cold. Common preparations include stir-frying with chili peppers, scallions, ginger, garlic, and other seasonings, or simmering slowly in broth until tender, preserving its unique texture.
Fish with Pig IntestinesFechang Yu is a dish featuring pork intestines and fish as main ingredients, typically prepared by cleaning fresh pork intestines and cooking them with fish slices or whole fish. The intestines are blanched to remove odor, then stir-fried with spices and simmered together with the fish to blend flavors. Some recipes add fermented bean paste, chili, ginger, and garlic for enhanced taste.
Scallion OnionA simple dish made with scallions or green onions, stir-fried for a fresh and savory flavor.
Tomato-flavored Fish with Three IngredientsA dish featuring flounder fillets cooked with tomatoes, green peppers, and onions in a tangy tomato sauce.
Table Oil DipA traditional Sichuan condiment made with sesame oil, chili oil, garlic, and herbs, served alongside hot pot or cold dishes for enhanced flavor.