Hot Jianghu (Dashiba Branch)
Sichuan cuisine · ⭐ 4.1
Room 2-151, Unit 208, Building 1, Yuanjia Plaza
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 Room 2-151, Unit 208, Building 1, Yuanjia Plaza. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Double Pepper Frog Legs, Double Pepper Crucian Carp, Happy Clams.
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: Room 2-151, Unit 208, Building 1, Yuanjia Plaza
- Popular dishes: Double Pepper Frog Legs, Double Pepper Crucian Carp, Happy Clams, Salted Pepper Shrimp, Spicy猪腰 Stir-fry
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Dishes
Double Pepper Frog LegsDouble Pepper Frog Legs is a dish featuring frog legs stir-fried with green and red peppers. After preparation, the frog legs are blanched or briefly fried, then sautéed with sliced peppers and seasonings to blend flavors.
Double Pepper Crucian CarpDouble pepper crucian carp is a dish featuring crucian carp with green and red peppers. The carp is pan-fried until golden, then stir-fried with sliced peppers and seasoned ingredients to absorb the spicy aroma, resulting in tender meat and vibrant color.
Happy ClamsA dish made with fresh clams stir-fried with garlic, chili, and green onions, offering a savory and slightly spicy flavor.
Salted Pepper ShrimpA Chinese dish made with fresh shrimp fried until crispy and seasoned with salt, pepper, and spices for a savory, slightly spicy flavor.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Braised pork with glutinous riceBurned white is a Chinese dish made with pork belly, sliced after boiling and mixed with seasoned glutinous rice, doubanjiang, soy sauce, then steamed. It has a bright red color, tender meat, and rich flavor.
Garlic CrawfishGarlic shrimp is made with freshwater crayfish as the main ingredient, stir-fried with garlic, spices, and seasonings. First, clean the crayfish thoroughly, then marinate them with garlic, ginger slices, chili peppers, and other seasonings. Finally, quickly stir-fry over high heat to maintain the fresh and tender texture of the shrimp meat.
Spicy Water SnailA spicy Sichuan dish made with snails stir-fried in chili and pepper, offering a bold, numbing flavor.
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.
Crispy Spare RibsFragrant crispy ribs is a dish made primarily from pork ribs, marinated and then deep-fried until golden and crunchy. The ribs are first seasoned with spices to absorb flavor, then fried at high temperature to achieve a crispy exterior and tender interior, delivering an enticing aroma and texture.