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Authentic Chongqing Shaojiang Cold Pot Fish & Frog

自助餐 · ⭐ 3.8

No. 50 Guanghuacun South Street, Annex 126

Dishes

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  Cold Pot Fish

  Cold pot fish is a dish made with fresh fish and vegetables like bean sprouts, cabbage, and lotus root, marinated with special seasonings and cooked in a cold pot. Fish slices and vegetables are simmered together with chili, Sichuan peppercorns, and doubanjiang until flavorful while preserving the original taste.
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  Sliced Fish with Spicy Sauce

  Spicy fish is made with fresh river carp as the main ingredient, combined with various spices and seasonings. The fish is first cleaned, then marinated to absorb flavors, and finally cooked in a specially prepared broth. The fish meat is tender and the broth is rich.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Bamboo Shoot Chicken

  A Chinese dish made with chicken and bamboo shoots, simmered or stir-fried to create a savory, tender dish.
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  Spicy Broth Base

  A spicy broth base made from chili, Sichuan pepper, and fermented bean paste, essential for authentic Sichuan hot pot.
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  Pure Beauty Frog Legs

  Fresh frog legs stir-fried with garlic, chili, and doubanjiang, resulting in tender, spicy, and flavorful dish typical of Sichuan cuisine.
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  Taro Chicken

  Yutou Chicken is a dish primarily made with chicken and taro. The chicken is cut into pieces and simmered together with taro, along with appropriate seasonings. It is slowly stewed over low heat until the chicken becomes tender and the taro softens, resulting in a rich and flavorful broth.
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  Flower Carp

  Bamboo catfish is a dish made primarily from fresh bamboo catfish, typically steamed, braised, or stewed after cleaning. Seasonings like ginger slices, green onions, and soy sauce are added to keep the fish tender and the broth rich.
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  Konjac

  Konjac is a food made from the corm of the konjac plant, processed into a gel-like texture with a smooth and refreshing mouthfeel. The main ingredients are konjac powder and water, and an alkaline substance is added during processing to solidify the konjac. It can be sliced, shredded, or used whole, and is commonly used in cold dishes, stir-fries, or soups.
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  Fish Meat

  Fish meat typically refers to the muscle part of fresh fish, which can be prepared using methods such as steaming, braising, frying, or stewing. Common dishes include steamed fish, sweet and sour fish, and boiled fish, often seasoned with ingredients like ginger, scallions, garlic, and soy sauce.
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  Chicken and Fish Mixed Dish

  A dish combining chicken and fish, typically stewed or steamed for a tender and nutritious meal.

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