Yu Zhi Xiang Frog with Fish Triplet (Royal Wharf Branch)
Hot pot · ⭐ 4.3
No. 1 Huangyang Road, Building 4, Unit 9
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at No. 1 Huangyang Road, Building 4, Unit 9. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Potato, Signature Three-Fish Dish, Spicy Triple Fish Delight.
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: 4.3
- Address: No. 1 Huangyang Road, Building 4, Unit 9
- Popular dishes: Potato, Signature Three-Fish Dish, Spicy Triple Fish Delight, Fruit Popcorn, Secret-Recipe Frog Legs
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Dishes
PotatoPotatoes 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.
Signature Three-Fish DishA signature dish featuring fresh carp, bream, and bighead carp, marinated in a secret sauce and braised until tender, delivering rich, savory flavors.
Spicy Triple Fish DelightA signature dish featuring three types of fish—carp, crucian carp, and bream—slow-cooked in a spicy Sichuan-style sauce, delivering rich flavor and numbing heat.
Fruit PopcornFruit popcorn is a sweet snack made by cooking fruit pieces with sugar until crispy, creating a crunchy treat.
Secret-Recipe Frog LegsFresh frog legs cooked in a secret sauce with spices, tender and flavorful with a spicy kick.
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.
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.
Sichuan Taro NoodlesSweet potato starch noodles are a type of vermicelli made from sweet potato starch. Soak and cook before eating. Commonly stir-fried with vegetables, meat, or seasonings, or used as an ingredient in soups. Soak soft, blanch, then stir-fry or simmer with other ingredients.
KonjacKonjac is a food made from the corm of the konjac plant, processed into a gel-like texture with a smooth and refreshing mouthfeel. The main ingredients are konjac powder and water, and an alkaline substance is added during processing to solidify the konjac. It can be sliced, shredded, or used whole, and is commonly used in cold dishes, stir-fries, or soups.
Mung Bean SproutsMung bean sprouts are grown from mung beans and have a long, slender shape with two small,嫩 green leaves at the tip. They can be cooked by stir-frying, made into a cold dish, or used as an ingredient. The texture is crisp and tender, and they are rich in nutrition.