Impression Baihe Fishing Port
鱼鲜 · ⭐ 3.6
No. 125, Group 9, Hongqiao Community, Dajian Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, 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. 125, Group 9, Hongqiao Community, Dajian Road. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Spare Ribs, Braised Pig Trotters, Uncle Yao's Pig Liver.
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: Chengdu
- Category: 鱼鲜
- Rating: 3.6
- Address: No. 125, Group 9, Hongqiao Community, Dajian Road
- Popular dishes: Braised Spare Ribs, Braised Pig Trotters, Uncle Yao's Pig Liver, Songrong Steamed Dumplings, Smoked Fragrant Pigeon
China trip · China travel
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Dishes
Braised Spare RibsBraised spare ribs is a dish made primarily with pork ribs, simmered with spices, soy sauce, and sugar after blanching. Common seasonings include star anise, cinnamon, ginger, and scallions to enhance flavor and tenderness.
Braised Pig TrottersBraised pig trotters is a traditional dish primarily made with pig trotters. The preparation involves cleaning the pig trotters, marinating them in a specially prepared braising sauce, and then slowly cooking them until they are fully flavored and the meat is tender.
Uncle Yao's Pig LiverA Sichuan-style dish made with fresh pig liver stir-fried with garlic, chili, and secret sauce, known for its tender texture and rich aroma.
Songrong Steamed DumplingsSteamed dumplings filled with fresh matsutake mushroom and pork, known for their delicate skin and rich umami flavor.
Smoked Fragrant PigeonSmoked Fragrant Pigeon is made from high-quality pigeon marinated and slowly smoked over fruitwood, resulting in tender meat with a rich smoky aroma.
Yellow CroakerYellow catfish is a dish made primarily from yellow catfish. The fish is cleaned, pan-fried until golden on both sides, then stewed or braised with chili, ginger, garlic, and other seasonings to infuse flavor into the flesh.