Eating invasive species hotpot

Fish head hotpot. That’s right, the entire restaurant is dedicated to eating the delicacy fish head. Located in the famous tourist area known as wide and narrow streets, the fish head hotpot is within walking distance.

First you go towards the back of the store where the aquarium is to pick what type of fish there is. The price is in jin(500 grams) a normal fish is around 1 KG, 2 jin. Usually a fish ends up around 100 yuan. The species of freshwater fish is the asian carp, native to China. It has a big head and is perfect candidate for fish head hotpot. Asian carp has now become an invasive species in the great lakes and there are even restaurants that are started to eat only “invasive species”. Interesting business model.

The fish is prepared directly for you and cut into many smaller pieces to put in the hotpot. The hotpot soup base is made with many different spices after cooking with the fish bones. At the top, you can see the white cardamom in the shell, black cardamom in the shell, dried bay leaves. The cardamom gives it a licorice flavor and a whiff will cause your taste buds to salivate and have a sweet sensation. Then the fish pieces are dumped into the pot to cook over open flames. What makes Sichuan cuisine so special is the combination of spices, textures, sweetness, savory and acidity to achieve a balance and aroma unrivaled by any cuisine. The only other cuisine that is similar but not quite as fragrant are Mexican and Indian.

The dipping sauce is used to dip the fish pieces in. You choose from spring onions, cilantro, fermented soy beans (black and savory, filled with umami), fresh chili if you want even more spice and then the hotpot soup base is added.

Once the pot starts boiling, start picking pieces from the pot!

With Baidu map, search for this

重庆钢头火锅(长顺上街店)

Address：长顺上街284号慧德商厦2楼
Phone： 028-86260368