Eetang · Rongchang Braised Goose (Xicheng Lijing Store)
小吃快餐 · ⭐ 3.5
No. 88 Zhanxi West Road, Yu Bei Road Subdistrict
Dragon Mate tips
If you are traveling in China to visit Chongqing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 88 Zhanxi West Road, Yu Bei Road Subdistrict. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Tofu with Fragrant Sauce, Reverent Foie Gras, Pickled Pepper Bamboo Shoots.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chongqing
- Category: 小吃快餐
- Rating: 3.5
- Address: No. 88 Zhanxi West Road, Yu Bei Road Subdistrict
- Popular dishes: Braised Tofu with Fragrant Sauce, Reverent Foie Gras, Pickled Pepper Bamboo Shoots, Pickled Pepper Tofu, Spicy Braised Lotus Root Slices
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Dishes
Braised Tofu with Fragrant SauceA savory dish made by slow-cooking layered tofu in a fragrant sauce of soy sauce and spices.
Reverent Foie GrasA refined dish made from premium foie gras, marinated and pan-seared to perfection, offering a rich, smooth texture and subtle sweetness.
Pickled Pepper Bamboo ShootsA Sichuan-style cold dish made with bamboo shoots and pickled chili peppers, known for its crisp texture and tangy-spicy flavor.
Pickled Pepper TofuA spicy Sichuan dish made with marinated tofu and pickled chili peppers, offering a bold, tangy flavor.
Spicy Braised Lotus Root SlicesSpicy braised lotus root slices is a cold dish made primarily from fresh lotus roots. The sliced roots are blanched and then soaked in a spicy braising sauce containing chili, Sichuan pepper, star anise, bay leaves, soy sauce, sugar, and salt.
Spicy Kelp BlossomsSpicy kelp blossoms made by stir-frying fresh kelp with chili, garlic, and ginger for a crisp, flavorful dish.
Goose CountyA dish made with goose meat and spices, slow-cooked to tender perfection.