建议正餐之前先点两道凉菜，推荐卤鸭舌和兔肚，油汪汪的，味道不错。卤菜就数这两样好吃，翅膀也还过得去。
冷锅鱼有微辣、中辣和很辣之分。鱼又分全鱼、半鱼头和全鱼头。蘸碟里面内容丰富，有榨菜、黄豆、青海椒等。服务员会将冷锅鱼的汤料舀到蘸碟中，吃的辣的多要点红油，口味淡的多要些红油下的汤。端上桌的鱼已经熟了，鱼肉鲜美，麻辣中带有浓郁的香辣酱的味道。鱼吃完了，可以点些蔬菜，在汤料中煮熟享用，别有风味。
正餐后可以来点点心，甩饼、香芋卷什么的，都不错。
A new variation of hotpot food―fish cooked in boiling spicy decoction in the kitchen and then served in a cold pot on table―save the distinctive hotpot flavours yet spare the gourmets from a cauldron experience of being exposed to steaming vapour of the hotpot. It has got a strange name of ‘Cold Pot Fish’, though the dish is simmering hot under the surface of the oily film.
In my eyes, the Cold Pot Fish offered by Zhuangzi Village is no inferior to that of the famous Three Ears (San Zhi Er), while the restaurant is also acclaimed for its hotpot and Sichuan dishes.
For choice, the Cold Pot Fish has three offers (the whole fish, head-and-half-body, and fish head) and three grades of spicy intensity (mild, normal and strong), according to the preferences of guests. Three kinds of flavours are also prepared (crisp soybeans, GREen peppers and salted vegetable roots), to be added to the spicy soup in tiny bowls and to be savoured in accompaniment of the fish meat. After that, other ingredients―meat and vegetables―are put in the pot and cooked over an oven.
The restaurant also provides foods stewed in sauce, which may serve as a good appetizer before the main course, and a varity of dim-sums are recommened to complete a satisfying palatial experience.
