Li's Three Creek Mouth Tofu Fish (Jia Bin Road Store)
Hot pot · ⭐ 4.5
No. 84, Xizikou Street
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. 84, Xizikou Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Sanchikou Tofu Fish, Chopped Chili Water Spinach, Double Pepper 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: 4.5
- Address: No. 84, Xizikou Street
- Popular dishes: Sanchikou Tofu Fish, Chopped Chili Water Spinach, Double Pepper Fish, Spicy Frog with Green Chili, Sahudu
China trip · China travel
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Dishes
Sanchikou Tofu FishA specialty dish made with fresh tofu and fish, simmered in a secret sauce, resulting in a rich, savory flavor.
Chopped Chili Water SpinachA stir-fried dish made with water spinach and chopped chili, known for its crisp texture and spicy flavor.
Double Pepper FishA Chinese dish featuring fresh fish stir-fried with green and red peppers, offering a spicy and aromatic flavor.
Spicy Frog with Green ChiliA Sichuan dish featuring tender frog meat stir-fried with fresh green chilies, delivering a spicy and aromatic flavor.
SahuduA Chinese home-style dish made with broad beans stir-fried with chili and garlic, offering a spicy and crunchy flavor.
Spicy Sichuan Water-Boiled FrogA spicy Sichuan dish featuring tender frog meat cooked in a flavorful broth with fermented chili peppers and vegetables.
Freshly Killed RabbitFreshly killed rabbit is a delicacy made from freshly slaughtered rabbits, often prepared by braising or stir-frying to preserve its tender texture and natural flavor.
Sichuan Pepper ChickenHua Jiao Chicken is a dish made with chicken as the main ingredient, seasoned with Sichuan peppercorns, ginger, scallions, and other spices. The chicken is marinated, then stir-fried with fried Sichuan peppercorns and chili to absorb their numbing flavor and aroma.