Chuan Xiang Ren Jia · Home-style Dishes Special Dry Pot
Sichuan cuisine · ⭐ 3.5
Annex No. 17, No. 46 Hongsheng Road
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 Annex No. 17, No. 46 Hongsheng Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Country Twice-Cooked Pork, Rabbit Hot Pot, Double Combination Dry Pot.
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: 3.5
- Address: Annex No. 17, No. 46 Hongsheng Road
- Popular dishes: Country Twice-Cooked Pork, Rabbit Hot Pot, Double Combination Dry Pot, Kung Pao Chicken, Spicy Pork Trotter Dry Pot
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Country Twice-Cooked PorkA traditional Sichuan dish made by stir-frying boiled pork belly with vegetables and spicy seasonings.
Rabbit Hot PotRabbit Hot Pot is a Chinese dish made with rabbit meat, vegetables, and tofu, cooked with special seasonings. It has a fresh and fragrant flavor with tender meat.
Double Combination Dry PotA Chinese stir-fry featuring two main ingredients, such as beef and potato or chicken and green pepper, cooked in a dry pot for rich aroma and flavor.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Spicy Pork Trotter Dry PotA spicy Sichuan dish featuring tender pork trotters stir-fried with vegetables and chili in a dry pot, delivering rich, aromatic flavors.
Spicy Pot ChickenDry Pot Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated, then stir-fried together with chili peppers, garlic, ginger, and other seasonings. Finally, onions and green peppers are added and stir-fried evenly to create a flavorful, spicy dry pot style dish.
Salted Pepper Pork TenderloinA Chinese dish made with pork tenderloin, marinated and deep-fried until crispy, then stir-fried with salt, pepper, and aromatics for a savory, crunchy texture.
Spicy Pepper Blood CurdSpicy pepper blood pudding is a dish featuring duck blood as the main ingredient, combined with pickled chili peppers, bean sprouts, and scallions. Duck blood is blanched, then stir-fried with pickled chilies, ginger, garlic, and broth, finished with chopped green onions or cilantro.
Stir-Fried Water SpinachStir-fried water spinach is a dish made primarily from water spinach, prepared by quickly stir-frying in hot oil to preserve its fresh, tender texture and vibrant green color.
Secret-Recipe ClamsFresh clams stir-fried with garlic, ginger, chili, and a special sauce, resulting in a savory and aromatic dish.
Cauliflower Stir-Fried with Preserved PorkA classic Chinese home-style dish featuring cauliflower and preserved pork, stir-fried to perfection for a savory and satisfying meal.
Tofu pudding riceDouban饭 is made with soft tofu as the main ingredient, served with a specially prepared chili sauce and seasonings. The soft tofu is cooked and then enjoyed with rice.
Chicken Offal Hot PotA Chinese dish made with chicken offal (heart, liver, gizzard) simmered with vegetables and seasonings in a pot, offering rich flavor and aroma.