Shiguang Courtyard Fresh Food Hall
Sichuan cuisine · ⭐ 4.1
No. 68, Nanping West 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. 68, Nanping West Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Double Pepper Chicken, Earth Eel, Signature Eco-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: 4.1
- Address: No. 68, Nanping West Road
- Popular dishes: Double Pepper Chicken, Earth Eel, Signature Eco-Fish, Sichuan-Style Water-Boiled Frog, Earthworm Eel in the Jianghu Style
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Dishes
Double Pepper ChickenDouble Pepper Chicken is a dish made with chicken as the main ingredient, stir-fried with green and red peppers. The chicken is cut into pieces, marinated, and then stir-fried together with sliced green and red peppers. It is seasoned to perfection. The main ingredients are chicken thighs, green pepper, and red pepper.
Earth EelA dish made from fresh eel, cooked with ginger, garlic, and chili in a savory broth or stir-fry.
Signature Eco-FishSignature eco-fish is made with fresh eco-fish, special sauce and spices, and is steamed. It has a tender texture and rich flavor.
Sichuan-Style Water-Boiled FrogA spicy Sichuan dish featuring frog meat and vegetables, cooked in a fiery broth of chili and Sichuan peppercorns.
Earthworm Eel in the Jianghu StyleA dish made with fresh eel stir-fried with chili, ginger, and garlic, featuring a spicy and savory flavor typical of regional Chinese cuisine.
Sand Eel Stir-fryA dish made by stir-frying fresh mudfish with garlic, ginger, and chili, resulting in a savory and tender flavor.
Spicy Beef TripeA classic Sichuan dish made with fresh beef tripe stir-fried quickly with chili, Sichuan peppercorns, garlic, and ginger for a spicy, numbing flavor.
Crispy FishFresh carp slices are marinated, coated in batter, and deep-fried until crispy, served with a special sauce for a flavorful bite.
Eco FishFresh fish raised in natural waters, steamed or stewed to preserve its tender texture and natural flavor.
Sizzling Fresh TripeA Sichuan dish featuring fresh beef tripe quickly stir-fried with spicy and numbing seasonings for a bold, aromatic flavor.
Braised Pork IntestinesBraised pork intestines is a traditional dish with pork intestines as the main ingredient. First, clean the intestines thoroughly, cut them into segments, and place them in a pot. Add seasonings such as soy sauce, sugar, and cooking wine, then slowly simmer to allow the intestines to fully absorb the broth, resulting in a glossy red appearance.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Tieshanping Sichuan Pepper ChickenTieshanping Sichuan pepper chicken is a dish made primarily with chicken, using fresh chicken thighs or whole chicken cut into pieces, stir-fried with plenty of Sichuan peppercorns and chili. First, the chicken is blanched to remove odor, then stir-fried with Sichuan peppercorns, dried chilies, ginger, garlic, and other seasonings to absorb the numbing aroma of the peppercorns and spicy flavor of the chilies.
Pressure Cooker Steamed Rice Flour DishesA traditional Chinese dish made by steaming seasoned meats and vegetables with rice flour in a pressure cooker, resulting in tender and flavorful food.