Mao Ji Shuncai Fresh Fish Hot Pot (Tianfu Jiangnan Branch)
自助餐 · ⭐ 3.7
Nos. 16–18 Hefang Street
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 Nos. 16–18 Hefang Street. It is a 自助餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: 江团, Red Shark, 花鲢.
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: 自助餐
- Rating: 3.7
- Address: Nos. 16–18 Hefang Street
- Popular dishes: 江团, Red Shark, 花鲢, Miaomiao Fish, Frog
China trip · China travel
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Dishes
江团Jiangtuan is a dish primarily made with Jiangtuan fish. Typically, the fish is cleaned and marinated with ingredients such as ginger slices and green onion segments, then steamed or braised. The preparation emphasizes maintaining the tender texture of the fish meat, often seasoned with适量 soy sauce, cooking wine, and a small amount of sugar.
Red SharkA dish made with fresh shark meat steamed with red pepper and ginger, resulting in a tender and flavorful seafood specialty.
花鲢花鲢是一种以鳙鱼为主要食材的菜肴，通常将鱼块或整鱼用葱姜蒜、料酒等调料腌制后，采用清蒸、红烧或炖煮的方式烹饪，使鱼肉鲜嫩入味。
Miaomiao FishA home-style dish made with fresh grass carp and vegetables like bean sprouts and garlic chives, simmered to create a rich, savory flavor.
FrogMade primarily from frogs, usually bullfrogs or field frogs, cleaned and gutted before cooking. Can be prepared by frying, braising, dry pot, or hot pot methods, often stir-fried or stewed with chili, ginger, garlic, and doubanjiang.
SturgeonSturgeon is a large freshwater fish commonly used for steaming, braising, or stewing. Main ingredient is fresh sturgeon, seasoned with ginger slices and scallions, cooked by steaming or stewing to retain its tender texture.
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.