Jiuli Xiang Yu Fu (Kangju Branch)
Hot pot · ⭐ 3.5
Annex Nos. 48–50, No. 1, Kangcheng South Road, Daxuecheng
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 Annex Nos. 48–50, No. 1, Kangcheng South Road, Daxuecheng. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Hot Pot, Freshly Killed American Bullfrog, Freshly Killed Super Value Live American Bullfrog.
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: Annex Nos. 48–50, No. 1, Kangcheng South Road, Daxuecheng
- Popular dishes: Hot Pot, Freshly Killed American Bullfrog, Freshly Killed Super Value Live American Bullfrog, White Crucian Carp, 花鲢
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Dishes
Hot PotHot pot is a cooking method where a pot heats a broth, and various ingredients such as meats, seafood, vegetables, and soy products are cooked in it. Main ingredients include beef, mutton, pork, chicken, fish slices, tofu, mushrooms, cabbage, and vermicelli. The broth is typically made by simmering stock, spices, and seasonings.
Freshly Killed American BullfrogFreshly killed American bullfrog, marinated and deep-fried to crispy perfection, served with spicy garlic sauce.
Freshly Killed Super Value Live American BullfrogFreshly killed live American bullfrog, selected fresh American bullfrog, cooked after on-site slaughtering, keeping its tender texture. Mainly fried or stewed to highlight the natural flavor of the ingredients.
White Crucian CarpA common freshwater fish with delicate flesh, often prepared by steaming, braising, or stewing to highlight its natural freshness.
花鲢花鲢是一种以鳙鱼为主要食材的菜肴，通常将鱼块或整鱼用葱姜蒜、料酒等调料腌制后，采用清蒸、红烧或炖煮的方式烹饪，使鱼肉鲜嫩入味。
Yin-Yang Hot Pot Base鸳鸯锅底 is a classic choice for hot pot, consisting of two different flavored broths—typically one spicy and numbing, and the other mild. The spicy broth is made by simmering chili peppers, Sichuan peppercorns, and other spices, resulting in a rich, stimulating flavor that awakens the appetite. The mild broth is based on clear soup or bone broth, offering a refreshing taste ideal for cooking a variety of ingredients.