Silver carp is the most common type of fish hot pot in Chongqing, it is very large, often weighs more than 2kg, and is fully suitable for dinner occasions of more than 4 people. However, the popularity advantage is not the same as the taste advantage, Hualien has a lot of thorns between the muscles, and the "earthy smell" is heavy, cooking is not easy, and it is appropriate to pair it with a spicy and rich pot base soup.

The vast majority of traditional fish hot pot restaurants follow this system, and Yoshitomo Fish Court is undoubtedly one of the best. In the more than 10 years of business, the shop has only served silver carp, and its red oil soup is the most attractive to customers.

As a traditional shop, Jiyouzhi Fish Garden also follows the process standards of on-site ordering and slaughtering, but the cooking process in the back kitchen is clever. After marinating, the fish fillets are first coated in potato flour and fried in a soup pot before being boiled in a soup pot, an innovative process that is unique to Jiyou and is believed to enhance the taste and help keep the fillets tender and tender. Under normal circumstances, 3 catties of Hualien can be served within 10 minutes, and the waiting time is almost half of the bamboo leaf Sanhe fish.

Once served, the staff usually helps diners turn on the heat and cook slowly. The soup can be eaten before boiling, and the first taste is usually not deep, but the fillet is tender and smooth. However, the store's secret soup is fragrant, and as it is cooked, the flavor of the fish fillets will gradually become darker, and the muscle texture will gradually tend to be fibrous. Therefore, it is best to avoid boiling the fish over fire, which will destroy the texture of the fish. It is precisely to ensure that the fish remains tender after a long time of cooking, and the fish fillets of Yoshitomo Fish Garden are thicker than light small pots such as amber fish. Knife work often wins by thickness, but in the face of different ingredients, restraint skills can cook the best flavor, and the thickness of fish fillets is not included in the scoring range of this list.

Like the bamboo leaf sanhe fish, Jiyou provides the original soup dipping sauce, which is rich in Sichuan-style ingredients, not too spicy, and the shabu-shabu is also very flavorful, and you can eat the fish pieces at the bottom of the pot before making up the side dishes. There are more than 30 kinds of side dishes, and there are only 6 kinds of meat dishes: Xuewang, crispy meat, tender meat slices, old meat slices, luncheon meat, and sausages, which are mediocre. In contrast, the pickles delivered are rare, and although they are a bit heavy, they are rare in taste, so be sure to try them when you enter the store.

Jiyou knows that the environment and service of Yuyuan are average, and the owner now provides franchise services, and there are more than ten branches in Chongqing, but there is a certain gap between the cooking skills and the head office of Dadu River.