Ke Mei Mutton Soup Pot Main Store - Intestine Fish
Hot pot · ⭐ 3.8
No. 28-4 Yinxing Avenue
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. 28-4 Yinxing Avenue. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Stewed Chicken with Spices, Bowl-by-Bowl Lamb, Braised Eggplant.
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: No. 28-4 Yinxing Avenue
- Popular dishes: Stewed Chicken with Spices, Bowl-by-Bowl Lamb, Braised Eggplant, Small Pot Lamb Soup, Fish with Pig Intestines
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Dishes
Stewed Chicken with SpicesStewed chicken with spicy flavor, known as 'Burnt Chicken', is a dish primarily made with chicken, typically using male chicken cut into pieces and braised together with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings to make the meat flavorful and tender. Commonly added ingredients include doubanjiang (fermented broad bean paste), cooking wine, and soy sauce, which are slowly simmered over low heat to allow the flavors to blend harmoniously.
Bowl-by-Bowl LambA traditional dish made with lamb stewed in spices, served in small bowls for a rich and savory experience.
Braised EggplantBraised eggplant is a home-style dish primarily made with eggplant. The eggplant is first cut into pieces or segments, then deep-fried until golden brown. After that, seasonings such as soy sauce, sugar, and garlic are added to braise the eggplant until it absorbs the flavors, and finally the sauce is reduced to allow the eggplant to fully absorb the broth.
Small Pot Lamb SoupA small pot of lamb soup made with fresh lamb, vegetables, and seasonings, slowly simmered to create a rich, savory broth.
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.
Fern Root with Preserved PorkA Sichuan dish made by stir-frying dried fern root with preserved pork, resulting in a savory and satisfying flavor.
Wild Bamboo ShootWild bamboo shoots, harvested in spring, are cleaned and sliced or cut into segments for stir-frying, stewing, or cold dishes. Mainly fresh wild bamboo shoots with minimal seasonings like salt, scallions, and ginger to preserve their natural flavor.
Wild Mushroom SoupA savory soup made from a variety of wild mushrooms simmered in broth, highlighting their natural aroma and umami flavor.
Wild Vegetable and Egg Stir-fryA simple and healthy dish made by stir-frying wild vegetables with eggs, seasoned with salt. Popular in Chinese households.