雍雅河鲜馆(桐梓林店) Yongya Hexian (TongZiLin).

Yongya Hexian’s Tongzilin flagship centers on a singular specialty: live river fish sourced from their private farms. The menu focuses on species from the Yangtze and Min River systems, including long snout catfish and rare cavefish, ensuring a freshness that eliminates any muddy aftertaste. While the kitchen excels at traditional Sichuanese preparations, the draw here is the signature duo hot pot. One side features a rich, spicy broth built from pork bones and chilies, while the other is a tangy, thick soup made with sun-ripened Xinjiang tomatoes. Accents like house-pickled bamboo shoots from Mount Tianmu add a crunchy, earthy contrast to the tender fish. The atmosphere is decidedly upscale, trading typical hot pot chaos for a polished, attentive service style.