Gu Man Cang (Fur City Store)
Sichuan cuisine · ⭐ 3.8
Liangmangang Catering Culture Co., Ltd.
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 Liangmangang Catering Culture Co., Ltd.. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Double Pepper Rabbit, Big Knife Braised Pork, Spicy Pepper and Century Egg.
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: 3.8
- Address: Liangmangang Catering Culture Co., Ltd.
- Popular dishes: Double Pepper Rabbit, Big Knife Braised Pork, Spicy Pepper and Century Egg, Spicy Pepper Chicken, Squirrel Fish
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Dishes
Double Pepper RabbitDouble Pepper Rabbit is a dish made primarily with rabbit meat, combined with green and red peppers. The rabbit meat is cut into pieces, blanched to remove any odor, then stir-fried together with sliced green and red peppers. Seasonings are added and the dish is simmered until fully flavored.
Big Knife Braised PorkA classic Sichuan dish made by braising thick slices of pork belly with chili, doubanjiang, and spices until tender and flavorful.
Spicy Pepper and Century EggSpicy pepper and century egg salad made by mixing diced century eggs with sliced chili peppers and seasoning. Simple to prepare, refreshing in taste.
Spicy Pepper ChickenSpicy pepper chicken is a dish made primarily with chicken and chili peppers. Chicken pieces are blanched or pan-fried, then stir-fried with sliced peppers and seasoned to perfection. The dish has a bright color and rich flavor.
Squirrel FishSquirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Secret-Recipe Rice-Scented DuckA duck dish marinated in secret sauce, slow-cooked with glutinous rice and spices to create tender meat infused with rich rice aroma.
Pickled Chili Pork Tripe StripsA spicy Sichuan dish made with pork tripe marinated in old坛 pickled chili, offering a crisp texture and tangy heat.
Bamboo Shoot Mushroom Stir-Fried Pork HeadA savory dish featuring bamboo shoot mushrooms and pork head, stir-fried with garlic and green peppers for a rich, aromatic flavor.
Stir-Fried Noodles with MeatballsStir-fried vermicelli with minced meat, a dish made by soaking noodles in hot water, then stir-frying with pork mince, scallions, ginger, garlic, soy sauce, doubanjiang, and chili. Garnished with green onions. Bright red color, noodles coated in savory meat flavor.