Fish Master Chongqing Stone Pot Fish (Yifangli Store)
火锅 · ⭐ 4.4
Outer Ring, 2nd Floor, Xihuan Yifangli, adjacent to Maoxuewang Restaurant on Peifeng Road
Dishes
Master FrogA Sichuan-style dish featuring fresh bullfrog simmered in a spicy and numbing sauce, known for its tender meat and bold flavors.
Master's IntestinesA Sichuan dish made from pork intestines, slow-cooked with secret spices to achieve a rich, aromatic flavor.
Ecological Crucian CarpFresh ecological crucian carp steamed or braised, highlighting its natural flavor with ginger, scallions, and garlic.
Secret-Recipe Crucian Carp SoupA rich and flavorful soup made from fresh crucian carp, simmered with ginger, scallions, and a secret blend of seasonings for a creamy, savory broth.
Sweet Potato NoodlesSweet potato noodles made from cassava starch, known for their chewy texture. Commonly used in Sichuan cuisine, often stir-fried or served cold with spicy sauce.
Bare-spotted FishA dish made with fresh spotted fish, steamed or braised to highlight its tender texture and natural flavor, often seasoned with ginger and scallions.
Flavorful Pickled Chili PotA spicy and tangy dish made with pork, vegetables, and pickled chili peppers, simmered in a flavorful broth.
CodCod is a delicate and flavorful sea fish, typically prepared by steaming, pan-frying, or stewing. The main ingredient is fresh cod, which can be seasoned with ginger slices, green onions, soy sauce, and other seasonings, preserving the natural flavor of the fish during cooking.
Spicy Hot PotSpicy hot pot is a hot pot dish made by simmering a variety of spices and chili peppers. Main ingredients include various meat slices, seafood, vegetables, and tofu, which are cooked in a spicy and numbing broth and enjoyed for its unique flavor.
Yellow CroakerYellow catfish is a dish made primarily from yellow catfish. The fish is cleaned, pan-fried until golden on both sides, then stewed or braised with chili, ginger, garlic, and other seasonings to infuse flavor into the flesh.