Asha Impression · Folk Jianghu Cuisine (University Town Branch)
Sichuan cuisine · ⭐ 4.6
No. 31, Daxuecheng West Road, Peripheral Area, Building B, Longhu U-City, 2nd Floor
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. 31, Daxuecheng West Road, Peripheral Area, Building B, Longhu U-City, 2nd Floor. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Country-style Eggplant, Homestyle Stir-Fried Pork, Farmhouse Potato Rice.
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: 4.6
- Address: No. 31, Daxuecheng West Road, Peripheral Area, Building B, Longhu U-City, 2nd Floor
- Popular dishes: Country-style Eggplant, Homestyle Stir-Fried Pork, Farmhouse Potato Rice, Spicy Chicken with Chili Sauce, Earthen Pot Doubanjiang Fish
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Dishes
Country-style EggplantCountry-style eggplant is a home-style dish featuring eggplant as the main ingredient. The eggplant is sliced, fried or pan-fried until tender, then stir-fried with garlic, doubanjiang, green pepper, and other seasonings to absorb the flavors fully.
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Farmhouse Potato RiceA hearty dish made with potatoes, rice, and optional ingredients like bacon or green peppers, stir-fried to create a savory and comforting meal.
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Earthen Pot Doubanjiang FishA dish of fresh fish stewed in an earthen pot with fermented black beans, ginger, and garlic, resulting in tender fish and rich, savory flavor.
Handmade Crispy CucumberHandmade crispy cucumber is a cold dish made with fresh cucumbers, coated with starch or flour and fried. It is characterized by its crispy outer layer and crisp, juicy interior, offering a refreshing taste.
Spicy Pig Trotter with Hot OilA Sichuan dish featuring tender pig trotters seasoned with hot oil, chili flakes, and garlic for a rich, spicy flavor.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Brown Sugar Sticky RiceA traditional Chinese dessert made with sticky rice, brown sugar, and red dates, offering a sweet and chewy texture.
Honey-glazed PumpkinHoney-glazed pumpkin is a sweet dish featuring pumpkin as the main ingredient. After peeling and cubing, pumpkin is cooked with honey, rock sugar, or maltose, then steamed or simmered until tender and coated in a rich, sweet syrup.
Sizzling Mushroom BeefSizzling mushroom beef features tender beef strips stir-fried with fresh mushrooms on a hot iron plate, delivering rich aroma and savory flavor.
Bald Dragon Spicy麻 RabbitA spicy Sichuan-style dish made with rabbit meat, featuring bold flavors of chili and Sichuan peppercorns.