Guō Jì Xiāng Bā Yú · Kǎo Quán Yáng · Kǎo Xiāng Zhū (Xiè Jiā Wān Store)
Sichuan cuisine · ⭐ 3.8
No. 19, Wanxiang Avenue, Xiejiawan
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 No. 19, Wanxiang Avenue, Xiejiawan. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Fresh Lamb Liver, Fresh Pig Offal Hot Pot, Tibetan Beef Sirloin.
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: 3.8
- Address: No. 19, Wanxiang Avenue, Xiejiawan
- Popular dishes: Stir-Fried Fresh Lamb Liver, Fresh Pig Offal Hot Pot, Tibetan Beef Sirloin, Special Roasted Suckling Pig, Freshly Sliced Yak Beef
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Dishes
Stir-Fried Fresh Lamb LiverA dish made by quickly stir-frying fresh lamb liver with vegetables like bell peppers and onions, resulting in a tender and aromatic flavor.
Fresh Pig Offal Hot PotFresh pig offal hot pot is mainly made with fresh pig offal, including pig liver, heart, and lung, cooked slowly in water and seasonings. The soup is clear, delicious, and rich in flavor.
Tibetan Beef SirloinTibetan beef sirloin is a premium cut from the back of the yak, known for its tenderness and rich flavor. It's typically sliced thin and quickly cooked in hot pot or stir-fry.
Special Roasted Suckling PigA premium suckling pig marinated and slowly roasted over charcoal, resulting in crispy skin and tender, flavorful meat.
Freshly Sliced Yak BeefFreshly sliced yak beef, tender and flavorful, ideal for quick cooking or hot pot.
Live Lamb Prepared On-SiteA dish featuring freshly slaughtered live lamb, typically grilled or stewed after marinating, offering tender and flavorful meat.
Freshly Ground Ice-Cold Tofu PuddingFreshly ground tofu pudding served chilled, offering a smooth and refreshing texture perfect for hot days.
Bishan Spicy Rabbit with ChiliA signature Sichuan dish from Bishan, Chongqing, featuring tender rabbit meat stir-fried with fresh chili peppers for a spicy and aromatic flavor.- Clay Pot Lamb Blood and LiverA traditional dish made with fresh lamb blood and liver, slow-cooked in a clay pot with aromatics like ginger, garlic, and chili for a rich, savory flavor.
Steamed Abalone with VermicelliA Cantonese dish featuring fresh abalone steamed with vermicelli, seasoned with ginger and scallions for a delicate, savory flavor.
Grassland Tripe Wrapped in MeatGrassland stomach-stuffed meat is a dish made by wrapping seasoned lamb mince in fresh sheep stomach, then steaming or stewing until fully cooked so the stomach absorbs the lamb's aroma.
Roast Whole LambA whole lamb dish marinated and roasted over charcoal, featuring crispy skin and tender, juicy meat.- Fresh Lamb Bone Soup PotA hearty soup made from fresh lamb bones, slowly simmered for rich flavor and served with vegetables like potatoes and carrots.
Spicy Fish from LaifengA Sichuan dish made with grass carp, seasoned with chili and Sichuan peppercorns for a bold, numbingly spicy flavor.