Wanshanghui Live Fish Restaurant
Hot pot · ⭐ 4.2
5th Floor, Zone C, Bayi Building Materials Plaza
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 5th Floor, Zone C, Bayi Building Materials Plaza. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Clear Soup with Seasonal Vegetables, Inherited Camphor Tea Duck, Dry-burned Mandarin Fish.
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: 4.2
- Address: 5th Floor, Zone C, Bayi Building Materials Plaza
- Popular dishes: Clear Soup with Seasonal Vegetables, Inherited Camphor Tea Duck, Dry-burned Mandarin Fish, Signature Dish 1, Signature Dish 2
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Dishes
Clear Soup with Seasonal VegetablesStewed vegetables in clear soup is a dish made with fresh seasonal greens like bok choy, Chinese cabbage, and spinach, enhanced with ham or chicken. Vegetables are blanched and simmered in broth to absorb its rich flavor.
Inherited Camphor Tea DuckA traditional Sichuan dish featuring duck marinated, smoked, and fried to perfection, with a distinctive aroma from camphor wood and tea leaves.
Dry-burned Mandarin FishDry-burned mandarin fish is a traditional dish featuring mandarin fish as the main ingredient. First, the fish is cleaned and marinated to absorb flavors. Then, using the dry-burning technique, the fish is pan-fried until golden brown on both sides, followed by adding seasonings and a适量 of water. It is simmered over low heat until the sauce thickens and the fish becomes fully flavored.
Signature Dish 1A classic Chinese dish featuring tender pork loin stir-fried with bell peppers and onions, seasoned to perfection.
Signature Dish 2A classic stir-fry dish made with tender pork loin, bell peppers, and onions, seasoned to perfection.
Signature Dish 3Signature Dish 3 features tender pork loin stir-fried with bell peppers and onions, delivering a savory and aromatic experience.
Seafood Grand Master PlatterA platter featuring a variety of seafood such as shrimp, crab, shellfish, and squid, steamed or grilled with garlic sauce to enhance natural flavors.
Ecological Bighead CarpFresh bighead carp steamed with ginger, scallions, and garlic, highlighting its natural flavor and tenderness.
Ecological Bighead Carp 1Fresh ecological bighead carp steamed with ginger, scallions, and garlic, highlighting its natural flavor and tenderness.
Pickled Mustard Greens and Rice Noodles Stir-fried with Pork StewPickled mustard greens, rice noodles, and pork are stir-fried and then stewed together. It has a rich flavor with a slight spiciness.- Pan-Fried Dumpling BunsA small dumpling made with pork and cabbage, wrapped in dough and pan-fried until crispy, offering a savory and juicy bite.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.