Boiling Fish Town and New Boiling Fish Town are both brands of Beijing Boiling Fish Township Catering Co., Ltd., both of which specialize in traditional home-style Sichuan cuisine and Chongqing style cuisine.

The first Boiling Fish Town opened on September 19, 1999 as a small shop covering an area of 148 square meters. The restaurant started out as a poached fish, and business has not been doing much. In the second year, the owner Yang Zhan improved the taste of the dishes and lowered the overall spiciness, which was readily accepted by everyone, and since then Boiling Fish Town has become an instant hit, thus opening a number of branches.

Most of the executives in Boiling Fish Country are chefs and have their own control over the dishes and restaurant policies. And 80% of the employees in the store are from Sichuan and Chongqing, and most of them are girls, and the vigorous appearance of Sichuan girls has always been the scenery of the restaurant. From the procurement of raw materials, primary processing to the delivery of dishes, there is a set of strict processes. It is no secret that the origin and raw material specifications are purchased according to the requirements, and the cutting vegetables should also be unified in thickness and shape, and the side dishes should be fried in the pot when the weight is up to standard, and the severity of the standard determines the stability of the dishes. As for bacon, sausages, and kimchi, the requirements for stable taste are very high, and diners will know it when they taste it. Therefore, the group built its own factory in Chongqing to produce the above ingredients, and spices such as peppercorns and chili peppers were naturally purchased from Chongqing.

There are many signature dishes in Boiling Fish Town, among which the boiling gluttonous frog and boiled fish are called boiling doubles, and so far a total of 2 million copies have been sold, which is spicy and enjoyable, and almost every table must be ordered; A total of 700,000 copies of the boiling fragrant chicken pot have been sold, combining steaming and urn roasting, and the finished dish is golden in color, fragrant in skin and tender in meat; The sales of spicy hooves, hairy blood, spicy crabs, and ginger frogs are also considerable. Boiled is also a major feature of the restaurant, prawns, fat sausages, plum meat, liver slices, duck blood vermicelli can be boiled, customers can choose according to their taste.

The Chongqing flavor in the menu is also very appealing. Qiu'er chicken soup from the Liberation Monument, pickled pepper yellow throat from Jiulongpo, boiled taro with green vegetables from Beibei, stir-fried liver waist with pickled pepper from Banan, and old tofu from Tai'an in Tongnan are all authentic and delicious. Pepper mushrooms, sesame duck blood, and steamed old bacon with dried bean curd are also dishes that are not easy to eat elsewhere.

Since the renovation, there is no big gap between the boiling fish town and the new boiling fish town in terms of decoration, both are traditional restaurant style, and the hall has always been lively and prosperous. In terms of service, it can only be said that it is okay, and the order is fast, but the attitude of the staff is not very friendly during busy periods. The food is served quickly, and the first dish will be served in about 10 minutes. The meal has always been lively, and occasionally you need to wait for a table, so it is recommended to book a table in advance for a private room.