Liu Fatwa Fish Village was born in 2003, although the owner is a freshwater fish salesman, but the cooking skills are unique, and the initial flavor of the business is recognized. In the past ten years of operation, Yuzhuang has gradually formed a hybrid hot pot restaurant with the theme of four classic pot bottoms: fish, frog, beef and fat sausage, which can be described as "one restaurant and four meals", which is relatively rare in Chongqing.

In addition to the "mixed pot fish" where the four classics gather together, the rest of the pot base categories still revolve around the theme of fish, subdivided into fatty intestine fish, beef fish, beautiful frog fish, and tofu fish. The owner attaches great importance to the management of the back kitchen, and the beef is selected from the beef brisket, which follows the process of marinating it in a pressure cooker after removing the water, taking into account the elasticity and taste, chewing is not tired, and the fat intestine is also prepared in a similar way. Tofu is quite distinctive, the dishes are homemade in the store, and seasonal vegetables are added when grinding, so the finished product has a vegetable-like aroma, and you must try it at the store. The size of the frogs is about 2 taels/-3 taels/bird, and they are purchased from the surrounding market, and there is nothing special about it.

According to the standard service process of Yuzhuang, the pot base is cooked on site, and the compound condiments are used less, in addition to ginger, garlic, sea pepper noodles, and bean paste, sprouts are also used to remove the smell. Beef and sausages have been made into semi-cooked products by pressure cookers, while fish is fried until half-cooked, and then served with hot oil to become fully cooked, so as to ensure that the fish taste tender and ageless.

In addition to the common Hualien, the store usually offers pike, "cod", and tilapia. Tilapia is not large, and although it is also known as African crucian carp, it is similar in appearance to crucian carp, but the two are different species and do not have many intermuscular spines, so it is worth tasting. The characteristics of "cod" and pike-edge have been detailed in the Amber Fish and Shunshui Fish Museum.

There are about 40 kinds of blanched shabu dishes in Yuzhuang, including boneless chicken feet and sweet potato flour (sweet potato flour) are special shabu-shabu dishes in southwest China, which should not be missed by diners from other places. The tofu and noodles are also very distinctive, and the so-called noodles are actually the first finished products of wide noodles, and the service staff will help to serve the meal before putting them into the pot. The boiled noodles have a springy texture, full flavor, and the flavor blooms with chewing, which is the magic of pasta, so you should pay attention to it when eating.

The biggest drawback of Liu Fatwa Yuzhuang is the instability of quality control. The company has developed several branches, and the founders do not stick to the main store, but visit the branches, and the pot base scheme is highly dependent on the chef's cooking techniques, which causes flavor fluctuations. On the other hand, the freshness of Liu Fatwa's dishes is also not stable, which is quite fatal for a certain type of diner who prefers fish hot pot.