Feng Ming Yuan (Guanyinqiao Branch)
Sichuan cuisine · ⭐ 4.0
No. 65, Jianxin North Road
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at No. 65, Jianxin North Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Beer-Braised Carp, Stir-fried Pork with Green Onions, Grandmother's Braised Pork.
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: 4.0
- Address: No. 65, Jianxin North Road
- Popular dishes: Beer-Braised Carp, Stir-fried Pork with Green Onions, Grandmother's Braised Pork, Ginger Stir-Fried Duck, Sichuan-style Tripe with Pickled Chili
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Dishes
Beer-Braised CarpA dish made by braising fresh carp in beer with ginger and scallions, resulting in tender fish and flavorful broth.
Stir-fried Pork with Green OnionsStewed pork belly with skin is sliced, boiled then stir-fried with fermented bean paste, garlic chives, and green peppers. Cooked with precise heat control for tender, non-greasy meat.
Grandmother's Braised PorkGrandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
Ginger Stir-Fried DuckA Chinese dish featuring duck meat stir-fried with ginger, known for its savory flavor and aromatic ginger taste.
Sichuan-style Tripe with Pickled ChiliSpicy pickled pepper with pig kidneys is a dish featuring pig kidneys sliced and blanched, then stir-fried with pickled peppers, green and red peppers, scallions, ginger, and garlic for a tender texture and tangy-spicy flavor.
Pickled Chili Eel SlicesA spicy and tangy dish made with eel slices stir-fried in pickled chili sauce, popular in Sichuan cuisine.
泡菜牛肉泡菜牛肉是一道以牛肉和泡菜为主要食材的菜肴。牛肉切片后与泡菜一同炒制，加入调味料如酱油、蒜末、姜片等，使牛肉吸收泡菜的酸香风味。制作过程中通常使用热油爆香辅料，再将牛肉与泡菜翻炒均匀，最后收汁即可。
Mutton Offal and Radish SoupA hearty soup made with mutton offal and radish, simmered slowly for a rich, savory flavor.
Radish SoupRadish soup is a soup dish primarily made with radishes, and it's simple to prepare. Wash the radishes, cut them into pieces, and boil them with an appropriate amount of water. Then reduce the heat and simmer slowly until the radishes become tender. Season with salt and serve.
Bawang ChickenA dish made by marinating a whole chicken with various spices and steaming it until tender, resulting in rich flavor and aroma.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.