Explosion Restaurant (Zhongshan North Road Branch)
Home-style Chinese cuisine · ⭐ 4.1
20 meters east of the intersection of Baojian Street and Zhongshan North Road
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 20 meters east of the intersection of Baojian Street and Zhongshan North Road. It is a Home-style Chinese cuisine place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Spicy Pepper Rabbit, Dry Cowpea and Pig Trotter Soup, Lai Feng Fish.
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: Home-style Chinese cuisine
- Rating: 4.1
- Address: 20 meters east of the intersection of Baojian Street and Zhongshan North Road
- Popular dishes: Spicy Pepper Rabbit, Dry Cowpea and Pig Trotter Soup, Lai Feng Fish, Pickled Chili Beef Strips, Sichuan-style Pickled Pepper Lamb Tripe
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Dishes
Spicy Pepper RabbitA Sichuan dish made with rabbit meat stir-fried with green chili peppers, garlic, and ginger. Known for its spicy and aromatic flavor.
Dry Cowpea and Pig Trotter SoupA hearty soup made with pig trotters and dried cowpeas, slow-cooked until tender and flavorful.
Lai Feng FishLai Feng Fish is made primarily from grass carp, seasoned with fermented broad bean paste, pickled chili peppers, and other condiments, then prepared through marinating and stir-frying or boiling. The fish meat is tender and the sauce is rich and flavorful.
Pickled Chili Beef StripsA Sichuan dish made by stir-frying thin slices of beef with pickled chili, garlic, and seasonings, offering a spicy and tangy flavor.
Sichuan-style Pickled Pepper Lamb TripeSpicy pickled pepper羊肚 is a dish made from羊肚 with pickled chili, ginger, garlic, and other seasonings. After cleaning and blanching to remove odor, it's stir-fried with pickled chilies and other ingredients to absorb the spicy-sour flavor.
Sichuan-style Tripe with Pickled ChiliSpicy pickled pepper with pig kidneys is a dish featuring pig kidneys sliced and blanched, then stir-fried with pickled peppers, green and red peppers, scallions, ginger, and garlic for a tender texture and tangy-spicy flavor.
Pickled Chili EelA Sichuan dish made with eel stir-fried in pickled chili, garlic, and ginger, offering a spicy and tangy flavor.
Spicy Pig IntestinesSpicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
Coiled Earth EelA dish featuring fresh earth eel coiled into a dragon shape and stir-fried with aromatics, resulting in a savory, tender texture.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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.