Caogen Earth Food Restaurant (Changshou Puti Ancient Town Store)
农家菜 · ⭐ 3.7
Room 1-1, Building 78, Zone B, Changshou Ancient Town, Foshou East Street
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 Room 1-1, Building 78, Zone B, Changshou Ancient Town, Foshou East Street. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Double Pepper Rabbit, Twice-Cooked Pork, Shredded Pork with Potatoes.
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: 农家菜
- Rating: 3.7
- Address: Room 1-1, Building 78, Zone B, Changshou Ancient Town, Foshou East Street
- Popular dishes: Double Pepper Rabbit, Twice-Cooked Pork, Shredded Pork with Potatoes, Wood Ear Mushroom and Pork Slices, Maoxuewang
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Dishes
Double Pepper RabbitDouble Pepper Rabbit is a dish made primarily with rabbit meat, combined with green and red peppers. The rabbit meat is cut into pieces, blanched to remove any odor, then stir-fried together with sliced green and red peppers. Seasonings are added and the dish is simmered until fully flavored.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Shredded Pork with PotatoesPotato and pork shreds is a Chinese home-style dish using pork tenderloin and potatoes. Pork is marinated, then stir-fried with potato strips until tender and crisp.
Wood Ear Mushroom and Pork SlicesBlack fungus with pork slices is a Chinese dish using pork tenderloin and dried black fungus. Pork is marinated, fungus soaked and blanched. Stir-fry pork first, then add fungus, season and thicken.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Fermented Vegetables with Stir-Fried PorkOld pickled vegetable stir-fried pork belly is a dish made primarily with fatty pork and aged pickles. The pork slices are first boiled, then stir-fried to render fat, followed by adding the pickles and seasoning. Proper heat control ensures tender, non-greasy meat and flavorful, tangy pickles.
Herb-Root Spicy FishA spicy fish dish made with fresh carp, vegetables, and a generous amount of chili and Sichuan peppercorns for a bold, numbing flavor.
Golden Sand Pork RibsA dish of crispy pork ribs stir-fried with egg yolk and corn, creating a golden, savory flavor.
Vegetable Tofu SoupA light and healthy soup made with fresh vegetables and tofu, gently simmered for a delicate flavor.
Wheat Cake with ChivesA traditional Chinese dish made with wheat cake and fresh chives, typically pan-fried or steamed for a soft, savory flavor.