Cat Eats Paper-Wrapped Fish · Grilled Fish Legend (Xipu Hot Pot Street Branch)
Sichuan cuisine · ⭐ 4.5
Beside Rongshenghe Self-Service Hotpot, Hotpot Street, Xi Chi 3rd Street
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 Beside Rongshenghe Self-Service Hotpot, Hotpot Street, Xi Chi 3rd Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Pork Belly, Potato Slices, Signature Paper-Wrapped 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: Chengdu
- Category: Sichuan cuisine
- Rating: 4.5
- Address: Beside Rongshenghe Self-Service Hotpot, Hotpot Street, Xi Chi 3rd Street
- Popular dishes: Pork Belly, Potato Slices, Signature Paper-Wrapped Fish, Roasted Brain Dish, Grilled Naked Mackerel
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Dishes
Pork BellyPork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
Potato SlicesPotato slices are a simple home-style dish, with potatoes as the main ingredient. The method involves washing and peeling the potatoes, slicing them thinly, and then cooking them by stir-frying, frying, or baking. During cooking, garlic slices and chili peppers are often added to enhance flavor, and salt is used for seasoning at the end.
Signature Paper-Wrapped FishFresh carp marinated in a secret sauce and steamed in parchment paper, preserving its tender texture and rich aroma.
Roasted Brain DishRoasted brain dish made with pig or cow brain, cleaned, marinated with seasonings, then grilled in oven or over charcoal. Ginger, scallion, and garlic are commonly added for flavor.
Grilled Naked MackerelA dish made by grilling fresh naked mackerel marinated with ginger, scallions, and garlic, resulting in tender and fragrant fish.
Roasted Qian FishA Guizhou specialty featuring fresh Qian fish marinated in secret sauce and grilled over charcoal, resulting in tender, flavorful meat with a slightly crispy skin.
Stir-fried ClamsStir-fried clams is a Chinese dish featuring fresh clams as the main ingredient, quickly stir-fried with garlic, ginger, chili, and seasonings like soy sauce, cooking wine, and a touch of sugar until the clams open.
Snow White Ice TangyuanBai Xue Bing Tangyuan is a dessert made from glutinous rice flour balls filled with red bean paste or sesame, boiled and cooled in ice water to make the surface translucent and chewy. Serve with syrup or osmanthus honey for added flavor.
Lotus Root SlicesLotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
Fresh Tofu SkinFresh tofu skin is made from fresh soy milk, formed into a thin film and then dried or sun-dried. It is commonly cooked with vegetables, meat, or seafood using methods such as stir-frying, boiling, or stewing, allowing the tofu skin to fully absorb the broth. The result is a smooth, tender texture with rich nutritional value.