Shuang'er Fish Cave
鱼鲜 · ⭐ 4.2
No. 546, Beibin 1st Road – Annex No. 78
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. 546, Beibin 1st Road – Annex No. 78. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Double-Flavor Pig Ear, Dry-Braised Bream, Preserved Egg and Chili.
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: 鱼鲜
- Rating: 4.2
- Address: No. 546, Beibin 1st Road – Annex No. 78
- Popular dishes: Double-Flavor Pig Ear, Dry-Braised Bream, Preserved Egg and Chili, Sour Soup with Green Fish, Spicy Boiled Pork Liver
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Dishes
Double-Flavor Pig EarA cold dish made with pig ears, seasoned in two distinct flavors—spicy and savory—for a crisp and flavorful experience.
Dry-Braised BreamA Chinese dish featuring bream fish simmered in a savory sauce until the broth thickens, resulting in tender, flavorful fish with a rich aroma.
Preserved Egg and ChiliA cold dish made with preserved eggs and chili peppers, seasoned with garlic, soy sauce, vinegar, and sesame oil for a savory, slightly spicy flavor.
Sour Soup with Green FishSour Soup with Green Fish is a dish made with green fish and sour soup, chili, ginger, garlic, and other seasonings. The sour soup provides a unique sour flavor, and the green fish has tender meat and a refreshing taste.
Spicy Boiled Pork LiverA Sichuan dish made with pork liver, simmered in a spicy broth of chili and Sichuan peppercorns, known for its tender texture and bold flavor.
Spicy Boiled Pork SlicesSichuan-style boiled pork slices feature tender pork loin, paired with bean sprouts and cabbage. Thinly sliced meat is marinated with starch and egg white, then stir-fried with chili, Sichuan peppercorns, and doubanjiang before boiling. The dish is finished by simmering the meat and vegetables in broth and drizzling with hot oil for aroma.