Fresh fish slices poached in a broth and then topped with sizzling hot oil and dried chilies.
3 top-rated spots found
As a Michelin-starred 'Time-Honored Brand' with over 100 years of history, Ma Wang Zi offers a refined 'textbook' version of Shui Zhu Yu. Unlike the heavy, dark oils found elsewhere, their oil is famously clear and aromatic, highlighting the natural sweetness of the fresh river fish.
📍 1 East Kangshi Street, Jinjiang District, Chengdu, China · View on Maps
This is the 'pièce de résistance' of Chengdu's most famous 'fly restaurant' (Cang Ying Guan). It is unapologetically gritty, loud, and intense. The fish is served in a massive metal tub, submerged in a 'terror-inducing' potent chili oil that captures the raw soul of the city's culinary heritage.
📍 26 Waijiaojia Xiang, Jinniu District, Chengdu, China · View on Maps
Chef Mike Li brings 'precision and clarity' to a dish often known for chaos. The heat is 'searing' but balanced, focusing on the numbing quality of premium Hanyuan peppercorns rather than just raw chili burn. It is the gold standard for 'clean' Sichuan cooking.
📍 88 Taisheng Road South, Qingyang District, Chengdu, China · View on Maps