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Chongqing Chicken Stew · Qingguo Spicy Fish (Pangu Road No. 3 Branch)

Sichuan cuisine · ⭐ 4.7

Room 1F22, Building 3, Baoshan Hotel, No. 1813 Mudanjiang Road

Dishes

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  Potato

  Potatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Dan Dan Noodles

  Dan zha mian features noodles topped with a savory sauce made from minced pork, doubanjiang, and sweet bean sauce. Cooked noodles are mixed with the fragrant sauce and optionally garnished with cucumber strips and bean sprouts.
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  Maling Luncheon Meat

  Merin Lunch Meat is a processed meat product primarily made from pork. The pork is minced into a paste, mixed with starch, salt, and other seasonings, then molded and steamed at high temperature. The finished product has a reddish color and a delicate texture.
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  Onion

  Onion is a common vegetable, with onion as the main ingredient. It's typically sliced or diced and cooked by frying, boiling, roasting, or eaten raw. Can be served alone or combined with other ingredients like meat, eggs, or vegetables.
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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Garlic Roast Fish

  Garlic roasted fish is made with fresh fish as the main ingredient, grilled with garlic paste and spices. The fish meat is tender, filled with garlic aroma, and offers a rich taste experience—a dish that excels in color, fragrance, and flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Chongqing Chicken Pot

  Chongqing chicken pot is made with chicken as the main ingredient, combined with vegetables like potatoes, green peppers, and onions, and seasoned with fermented broad bean paste, chili, and Sichuan peppercorns. The chicken is marinated first, then slowly cooked with the vegetables to blend flavors.
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  Green Pot Spicy Fish

  Fresh carp is cooked with green Sichuan pepper, dried chili, ginger, and garlic in a hot oil base, resulting in a tender, spicy, and aromatic dish.

Reviews

• thoughtful_pecan
  Went on the 4th day of Chinese New Year around lunch, wasn't too crowded which was nice. Place had a really comfortable vibe, good lighting and the decor made it feel cozy. We ordered the half-and-half hotpot for three people. The hand-cut fresh beef was such a cool moment — when it came to the table they put a fresh egg on it, and you mix the egg into the beef before throwing it in the pot. Honestly made it so much more tender and silky, and you could really taste the beef. The fresh duck blood was a bright red color, no gamey smell at all. Once it cooked it floated up to the top and had this jelly-like wobble, super smooth, kinda hard to pick up with chopsticks but it just melted in your mouth with this rich beef tallow flavor. Oh and the self-serve sauce and snack bar was honestly the highlight for me. Besides the usual sesame paste and sauces, they had fruit, sesame balls, little baked buns, ice jelly, rice wine dumplings — all kinds of little snacks. Such a fun touch. Definitely coming back.