Shang Ban Cheng (Jiangbei Jinguoyuan Community Branch)
其他美食 · ⭐ 4.0
Building 6, No. 4-6, Jinguoyuan Residential Community, Jiangbei
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 Building 6, No. 4-6, Jinguoyuan Residential Community, Jiangbei. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Green Pepper Pork Snout, Spicy Pepper Crisp, Stir-Fried Seasonal Vegetables.
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: 其他美食
- Rating: 4.0
- Address: Building 6, No. 4-6, Jinguoyuan Residential Community, Jiangbei
- Popular dishes: Spicy Green Pepper Pork Snout, Spicy Pepper Crisp, Stir-Fried Seasonal Vegetables, Crispy Goose Intestine, Spicy Oil Beef Tongue
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Dishes
Spicy Green Pepper Pork SnoutA spicy stir-fry dish featuring pork snout and green peppers, known for its rich aroma and mild heat.
Spicy Pepper CrispPaojiao Shuangcui is a dish primarily made with pig stomach and chicken gizzard. The preparation involves slicing the pig stomach and chicken gizzard thinly, marinating them with pickled chili peppers and various seasonings, then quickly stir-frying. It has a fresh, tender texture with a crisp and delicious taste.
Stir-Fried Seasonal VegetablesStir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
Crispy Goose IntestineA Sichuan-style cold dish made from fresh goose intestines, quickly blanched and tossed with garlic, chili, and cilantro for a crisp, spicy flavor.
Spicy Oil Beef TongueA Sichuan dish featuring beef tongue slices in a spicy red oil sauce, known for its crisp texture and numbing heat.
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.
Braised Green Pepper with Tiger StripesHǔpí Qīngjiāo is a dish primarily made with green peppers, which are pan-fried at high heat to create a tiger-striped texture on the pepper skin. To prepare, remove the seeds and cut the green peppers into segments, then stir-fry in hot oil until the outer skin bubbles. Finally, add seasonings and stir well.
Sour Cabbage and Doubanjiang SoupA spicy and sour soup made with fermented cabbage and doubanjiang, often including pork or tofu, typical of Sichuan cuisine.
Fried Rice Noodles with BeefSpicy beef with crispy rice cakes, a dish where sliced beef is marinated and stir-fried with crunchy fried rice cakes, absorbing the rich flavor while maintaining a tender interior.
Spicy Pork RibsA Sichuan dish made with pork ribs stir-fried with chili and Sichuan peppercorns, delivering a spicy and numbing flavor.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.