Huang Sita An Fish Palace (Head Store)
Sichuan cuisine · ⭐ 4.4
Nos. 454–456 Middle Section, Bayu Avenue
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 Nos. 454–456 Middle Section, Bayu Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold Tapioca Noodles, Cold Noodles, Tai'an Fish.
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: Chongqing
- Category: Sichuan cuisine
- Rating: 4.4
- Address: Nos. 454–456 Middle Section, Bayu Avenue
- Popular dishes: Cold Tapioca Noodles, Cold Noodles, Tai'an Fish, Pan-fried Chicken, Special Tai'an Fish
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Dishes
Cold Tapioca NoodlesCold jelly is a starch-based dish, commonly made from mung bean, pea, or sweet potato starch. Mixed with water and boiled, it solidifies into transparent or semi-transparent blocks when cooled, then cut into strips or cubes and mixed with seasonings.
Cold NoodlesCold noodles are a chilled noodle dish made with noodles as the main ingredient, combined with shredded cucumber, shredded carrot, egg skin, and other toppings. The cooked noodles are rinsed with cold or ice water to achieve a smooth texture, then mixed with a seasoned sauce typically made from soy sauce, vinegar, sesame oil, minced garlic, and chili oil.
Tai'an FishTai'an Fish is a dish made with fresh fish as the main ingredient, combined with辅料 like bean sprouts and tofu skin. The fish is cut into pieces, pan-fried until slightly golden, then stir-fried with doubanjiang, ginger, and garlic before stewing in water and adding vegetables to absorb the flavors.
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.
Special Tai'an FishA Sichuan dish featuring fresh grass carp simmered in a spicy and numbing sauce with vegetables like bean sprouts and tofu skin, known for its rich flavor and bold heat.
Cured PorkPreserved pork, primarily made from fatty pork belly, is prepared by curing, baking, or sun-drying. It has a golden color, firm texture, and features a unique savory aroma with a smoky flavor.
Basil Leaf SaladA refreshing salad made from fresh basil leaves, seasoned with garlic, chili, and dressing.
Pea Shoot and Pork SoupA refreshing soup made with fresh pea shoots and tender pork slices, simmered in broth for a delicate flavor.
Diving FishDiving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
Green Pepper and Century EggGreen pepper and century egg salad made by mixing diced or sliced green peppers with chopped century eggs, then seasoning and tossing. No cooking required.
Bamboo Shoot and Pork SoupA comforting soup made with tender pork slices and fresh greens, simmered in broth for a light and nourishing meal.
SausageSausage is a meat-based processed food made by grinding and cutting meat, curing it, adding seasonings, stuffing it into casings, and then drying or baking it.