Old City Old Kitchen Authentic Bishan Cuisine (Hengda Lido New City D Zone Branch)
Sichuan cuisine · ⭐ 4.1
Nos. 38-13 and 38-14 Shuangxing Avenue, Biquan Subdistrict
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 Nos. 38-13 and 38-14 Shuangxing Avenue, Biquan Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Fatty Pork Steamed with Fermented Black Beans, Flavorful Eggplant, Bandit Pig Liver.
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: Nos. 38-13 and 38-14 Shuangxing Avenue, Biquan Subdistrict
- Popular dishes: Fatty Pork Steamed with Fermented Black Beans, Flavorful Eggplant, Bandit Pig Liver, Signature Laifeng Fish, Signature Squirrel Fish
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
Fatty Pork Steamed with Fermented Black BeansA traditional Sichuan dish made by steaming fatty pork with fermented black beans and spices, resulting in a rich, savory flavor.
Flavorful EggplantA flavorful eggplant dish made by stir-frying sliced eggplant with garlic, chili, and soy sauce until tender and aromatic.
Bandit Pig LiverBandit liver is a dish made by stir-frying pig liver with chili, garlic, and other seasonings. After slicing and marinating, the liver is quickly stir-fried with ingredients to achieve a bright red color and tender texture.
Signature Laifeng FishSignature Laifeng fish features fresh grass carp, marinated and deep-fried until crispy, then stir-fried with doubanjiang, chili, and Sichuan peppercorns. Tender meat with rich spicy flavor.
Signature Squirrel FishSignature squirrel fish features fresh mandarin fish, deboned and cut into pieces, coated with starch paste and deep-fried until golden and crispy. Topped with a sweet-sour sauce made from sugar, vinegar, tomato ketchup, scallions, ginger, and garlic, resulting in a tender interior and crunchy exterior with a bright red glaze.
Bishan Rabbit SpecialA Sichuan-style dish made with fresh rabbit meat stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a rich, spicy, and numbing flavor.
Steamed Sea BreamSteamed Mandarin Fish is a dish made primarily with Mandarin fish. To prepare it, the cleaned fish is placed in a steamer and seasoned with scallions, ginger, and other spices. It is steamed until the fish is fully cooked, preserving the fresh and tender texture of the fish meat.
Fresh Chili FishFresh chili fish is made with fresh carp and fresh green and red chilies, steamed with garlic, ginger, and scallions for a spicy and fragrant dish.
Rongchang Braised GooseRongchang braised goose is a dish made primarily from goose meat, marinated and slowly simmered in a special braising sauce containing star anise, cassia bark, bay leaves, Sichuan pepper, ginger, and green onions.
Pan-Seared Argentine Red ShrimpFresh Argentine red shrimp pan-seared to golden crispness, served with garlic, lemon, and black pepper for a savory, delicate flavor.
Fish Flavor Local Crucian CarpFish Flavor Local Crucian Carp is a Chinese dish made with local crucian carp and seasonings such as green onions, garlic, soy sauce, vinegar, and sugar. It has a balanced sweet and sour taste with a rich fish aroma.
Fresh Pepper Big CatfishFresh Pepper Big Catfish is a dish made with large catfish as the main ingredient, combined with fresh peppers and other seasonings. It is mainly cooked by steaming or braising, highlighting the tender texture of the fish and the spicy flavor of the peppers.