Hundred-Year Jianghu Family Banquet (Konggang Maocheng Branch)
Sichuan cuisine · ⭐ 4.3
No. 701, Konggang Avenue, Shuangfengqiao Subdistrict
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. 701, Konggang Avenue, Shuangfengqiao Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Explosive Earth Eel at Three Gorges Village, Three Delicacies Honghu Lotus Root Soup, Legendary Organic Snakehead Fish.
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: 4.3
- Address: No. 701, Konggang Avenue, Shuangfengqiao Subdistrict
- Popular dishes: Explosive Earth Eel at Three Gorges Village, Three Delicacies Honghu Lotus Root Soup, Legendary Organic Snakehead Fish, Mountain Girl's Jade Dumplings, Spicy and Fragrant Huoxiang Poached River Fish
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Dishes
Explosive Earth Eel at Three Gorges VillageExplosive Earth Eel at Three Gorges Village is a Sichuan dish made by stir-frying earth eels with chili, ginger, garlic, and other seasonings. The earth eel has tender meat and a unique taste, with a spicy and fragrant flavor.
Three Delicacies Honghu Lotus Root SoupA nourishing soup made with fresh Honghu lotus root, pork bones, chicken, and ham, slowly simmered to create a clear, savory broth.
Legendary Organic Snakehead FishA legendary organic snakehead fish dish, steamed with a secret sauce to highlight its fresh and tender texture.
Mountain Girl's Jade DumplingsA dish made with spinach-infused dough and a filling of pork, shrimp, and mushrooms, steamed to perfection for a fresh and delicate taste.
Spicy and Fragrant Huoxiang Poached River FishSpicy and fragrant Huoxiang poached river fish is a Sichuan dish made with river fish and spices such as Sichuan pepper and huoxiang. The tender fish meat is combined with spicy and fragrant seasonings for a rich flavor.- Wuling Stir-fried BeefA dish made with fresh beef stir-fried quickly with vegetables, known for its tender meat and spicy aroma.
Boiling Yangtze River Oil-Exploded RabbitBoiling Yangtze River Oil-Exploded Rabbit is a Sichuan dish made with rabbit meat. Fresh rabbit slices are quickly fried at high temperature and then stir-fried with chili, Sichuan pepper and other seasonings, resulting in a fresh, spicy and numbing flavor.
Stir-Fried Rabbit with Green ChiliA spicy Sichuan dish made by stir-frying rabbit meat with green chili peppers, delivering a bold and aromatic flavor.
Corn Steamed BunCorn buns are fermented dough made from a mix of cornmeal and wheat flour. The ingredients are combined, kneaded with yeast and warm water, then steamed after fermentation. They have a golden color, soft texture, and a slightly sweet, corn-like aroma.
Century Steamed Pork Intestines with Rice FlourA traditional Sichuan dish featuring tender pork intestines steamed with rice flour and aromatic spices, offering a rich, savory flavor.
Old Jar Pickled Pepper Duck with ChickenOld Jar Pickled Pepper Duck with Chicken is a Sichuan dish made with duck and chicken meat, marinated with old jar pickled peppers, ginger, garlic, and other seasonings, then stir-fried. It has a fresh and spicy taste with a unique flavor.
Old-Style Honghu Stewed Lotus RootA traditional Chinese dish made with fresh lotus root from Honghu, slow-cooked with pork ribs or belly for a rich, savory flavor.- Corn Cake with RaisinsA traditional steamed corn cake made with raisins, offering a sweet and soft texture with a hint of fruity flavor.
Dry-Braised Fish from the Yangtze RiverFresh river fish is pan-fried and simmered in a savory sauce with fermented bean paste, ginger, garlic, and scallions, resulting in tender, flavorful meat.