Neighbor Little Sister Specialty Dry Pot Premium Sichuan Cuisine
Sichuan cuisine · ⭐ 3.6
No. 171-92 South University Town Road, Xianglushan 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. 171-92 South University Town Road, Xianglushan Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Village Stew Rabbit, Sichuan North Cold Jelly Noodles, Dry Pot Rabbit.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.6
- Address: No. 171-92 South University Town Road, Xianglushan Subdistrict
- Popular dishes: Village Stew Rabbit, Sichuan North Cold Jelly Noodles, Dry Pot Rabbit, Spicy Pork Intestines Stir-fry, Horseweed Salad
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Dishes
Village Stew RabbitVillage Stew Rabbit is a Sichuan dish made with rabbit meat, vegetables, and seasonings. Main ingredients include rabbit meat, potatoes, and green peppers. It has a fragrant and spicy flavor with a strong local character.
Sichuan North Cold Jelly NoodlesChuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
Dry Pot RabbitA spicy Sichuan dish made with rabbit meat stir-fried in a dry pot with vegetables and chili, known for its rich, numbing flavor.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Horseweed SaladA refreshing salad made from horseweed, blanched and tossed with garlic, chili oil, vinegar, and soy sauce.
Pickled Vegetable and Pork ShredsSuan cai with pork shreds is a Chinese home-style dish made from pork tenderloin and pickled mustard greens. The pork is marinated, then stir-fried with shredded suan cai. Scallions, ginger, and garlic are added for aroma, with salt and soy sauce as main seasonings. The dish is tender and crisp.
Stir-Fried Baby Bok ChoyA simple and healthy dish made by stir-frying baby bok choy with garlic and ginger, preserving its fresh taste and crisp texture.
Stir-fried Oil-mustard GreensStir-fried oil lettuce is a dish primarily made with oil lettuce, quickly stir-fried at high heat to preserve its fresh and tender texture. Garlic and dried chili are added during cooking for flavor, and a small amount of soy sauce and sesame oil is drizzled at the end to enhance the savory aroma.
Stir-fried Bok ChoyA Sichuan-style stir-fry made with bok choy, garlic, and chili, known for its crisp texture and savory aroma.
Bamboo Shoots with Pork StripsA classic Chinese dish featuring tender pork strips stir-fried with crisp bamboo shoots, seasoned with savory sauce.