The first store of Sanjin Fish opened in 2016 in Beicang Cultural and Creative Park. As a new brand of Liziba Liangshan Chicken Group, the restaurant has improved and repackaged the taste of Chongqing's traditional Jianghu cuisine, and at the same time presented it with a more fashionable image, changing the impression that the Jianghu restaurant is dirty and messy. This cutting-edge restaurant has become even more famous after it was published in a TV commercial in Times Square in the United States in 2017.

Guanyinqiao North Warehouse, formerly the warehouse of Jiangbei Textile Factory, was later transformed into a cultural and creative park, attracting many creative industries and fashionable restaurants. Located near Wanghai Flower Market, the Sanjin Fish North Warehouse store incorporates the popular LOFT style on the basis of retaining the main body of the old warehouse. The large floor-to-ceiling windows at the entrance bring plenty of natural light, and the large metal pipe slide inside has a visual impact, and the restaurant environment under the industrial style is bright and stylish, which is in line with the aesthetics of today's young people. It is worth noting that there is a part of the area on the second floor of the store that is covered with glass as a floor, which is not very friendly to women in skirts, although it has a dreamy atmosphere.

The fish is commonly found in Chongqing's Jianghu cuisine, but it actually grows in the deep sea. Since Chongqing is deep inland, the head and internal organs need to be removed before transporting the fish, leaving only two neat pieces of meat and a row of large bones. The meat of the fish is coarse, but there is no fishy and less thorns, and it is not rotten after being boiled for a long time, which coincides with the strong taste of boiled, braised and dry pot, so it has become a new favorite in Jianghu restaurants in recent years.

There are many ways to make the fish in the store, and the size of the fish varies according to the taste, and the largest of them is a "big fish". As the name suggests, the fish used in this dry stir-fried dish is between one and a half catties and two catties, and the length is about equal to the diagonal length of A4 paper. The deep-fried fish is crispy and delicious, and the tight fish is full of flavor when sprinkled with cumin powder and chili flakes sprinkled on the surface. Compared with the salty aroma of dry stir-frying, the boiling method of hot and spicy fish can better reflect the tenderness of the fish. The red oil soup base uses Chaotian pepper as the source of spiciness, with licorice, tangerine peel, Wujia peel and other spices, and the meat of the fish that has been marinated for nearly 10 hours is delicate and tender, and the fish without bone spurs is completely put in the mouth, which is spicy and enjoyable.

Chongqing people eat fish, and the ingredients in the dipping dish should not be ignored. Coriander, shallots, mustard mustards, peanuts and tempeh are neatly placed under the fish-shaped plate, and a little soup base is spooned to add to the texture of the fish. Many local customers have reported that the taste of the dishes in the store is weak and the spicy level is insufficient, but this may be more palatable for tourists who come here.

Different from the traditional Jianghu restaurants, the waiters of the three-catty fish are mostly young people, with sharp hands and feet, and the service is more standardized, which is not comparable to other untrained restaurant staff. The store is often fully booked on weekends and holidays, so it is recommended to make a reservation by phone in advance. In addition, compared with other stores, the Jiubin Road store usually has more discounts, so friends in need may wish to pay attention.