Zigong Tender Fish Restaurant (Xianghe Li Branch)
Sichuan cuisine · ⭐ 4.0
No. 46, Dongmen Xianghelii, East Section of First Ring Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 46, Dongmen Xianghelii, East Section of First Ring Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger and Fresh Carp Fillet, Spicy Cold Rabbit, Pan-fried Pork Ribs.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 4.0
- Address: No. 46, Dongmen Xianghelii, East Section of First Ring Road
- Popular dishes: Young Ginger and Fresh Carp Fillet, Spicy Cold Rabbit, Pan-fried Pork Ribs, Pan-fried Chicken, Enoki Mushroom
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Dishes
Young Ginger and Fresh Carp FilletA Sichuan dish featuring fresh carp fillets stir-fried with young ginger, offering a fragrant and spicy taste.
Spicy Cold RabbitCold Rabbit is a chilled dish made primarily with rabbit meat, cut into pieces, boiled, then mixed and marinated or stir-fried with chili, Sichuan pepper, garlic, ginger, and other seasonings before being served cold.
Pan-fried Pork RibsA classic Chinese home-style dish featuring marinated pork ribs pan-fried until crispy outside and tender inside.
Pan-fried ChickenSmall pan-fried chicken is a Chinese home-style dish using chicken as the main ingredient, typically with thigh or breast meat cut into pieces, marinated with rice wine, soy sauce, and ginger, then pan-fried until golden brown, followed by stir-frying with garlic and scallions for flavor and a crispy exterior with tender interior.
Enoki MushroomBamboo fungus is a dish primarily made with bamboo fungus as the main ingredient. To prepare it, first clean the bamboo fungus thoroughly, then slice or tear it into strips according to preference. Next, cook it using methods such as stir-frying, boiling, or stewing, and add seasonings like salt and soy sauce to enhance flavor. Finally, cook until the bamboo fungus is fully tender and ready to enjoy.
Fresh BrainA dish made from fresh pig or cow brain, cleaned and blanched before being stir-fried with chili and Sichuan pepper for a rich, spicy flavor.
Spicy Beef Tripe Stir-FrySpicy tripe is a dish made by quickly stir-frying pig or beef tripe with chili, garlic, ginger, and scallions. The tripe is sliced after processing and stir-fried with chili pieces and seasonings to retain its crisp and tender texture.
Crab Roe TofuCrab roe tofu is a dish featuring soft tofu and crab roe. Tofu cubes are blanched, then simmered with sautéed crab roe to absorb its rich flavor. Finish with broth or water, thicken with cornstarch for a smooth, velvety sauce.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.
Spicy Tender FishA Sichuan dish featuring tender fish fillets cooked in a spicy and numbing sauce made with chili and Sichuan peppercorns.