Cold Pot Fish

Cold Pot Fish

　　Danba’s cuisine combines Sichuan flavors with Tibetan influences, featuring a number of Sichuan-style restaurants. Cold Pot Fish is especially famous here.

Cold Pot Fish is actually a new way of enjoying Sichuan hot pot. Since the fish is pre-prepared and placed in the pot base before serving, it’s ready to eat as soon as it’s brought to the table. After finishing the fish, you can heat up the base and continue cooking other ingredients. The cold pot keeps the fish tender and fresh, while also allowing you to cook other dishes — truly a “two-in-one pot” experience.