Sansheng Sanwei Mizong Sichuan Cuisine · Business Banquet Choice (Changjiahu Branch)
Sichuan cuisine · ⭐ 4.2
Changjiahui Shopping Park, No. 133, Nanbin Road, 3rd Floor, Units 9-10
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 Changjiahui Shopping Park, No. 133, Nanbin Road, 3rd Floor, Units 9-10. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Lucky Lucky Skewers, Mizong Boiled Australian Beef, Secret Recipe Pork Ribs.
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: 4.2
- Address: Changjiahui Shopping Park, No. 133, Nanbin Road, 3rd Floor, Units 9-10
- Popular dishes: Lucky Lucky Skewers, Mizong Boiled Australian Beef, Secret Recipe Pork Ribs, Three Delicacies of Fortune, Spicy Chili Chicken
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Dishes
Lucky Lucky SkewersA dish made of marinated pork tenderloin, mushrooms, and green peppers skewered and grilled to perfection, symbolizing good fortune.
Mizong Boiled Australian BeefA premium Australian beef dish prepared with a secret spicy sauce and aromatic spices, resulting in tender meat with bold, numbing heat.
Secret Recipe Pork RibsA dish of pork ribs marinated in secret spices and slow-cooked until tender, known for its rich flavor and aromatic taste.
Three Delicacies of FortuneThree Delicacies of Fortune is a traditional Chinese dish featuring premium ingredients: abalone, sea cucumber, and fish maw. The dried ingredients are first rehydrated until tender, then each is braised separately in a rich broth to absorb flavor. Finally, they are arranged together on a plate and topped with a thickened sauce made from the braising liquid. The dish has a golden hue and a tender, gelatinous texture, highlighting the natural flavors of the ingredients and the savory depth of the broth.
Spicy Chili ChickenA spicy Sichuan dish made with chicken and fresh chili peppers, stir-fried with garlic, ginger, and fermented bean paste for a bold, numbingly hot flavor.
Old Salted Vegetable Stir-fried PorkOld salted vegetable stir-fried pork belly is a dish primarily made with pork belly and salted vegetables. First, boil the pork belly until tender, then slice it. Next, wash and chop the salted vegetables. Heat oil in a wok, add葱姜蒜 (scallions, ginger, and garlic) to sauté until fragrant, then add the pork belly slices and stir-fry until slightly curled. Finally, add the chopped salted vegetables, season with appropriate condiments, and stir well to combine.- Egg-Fried Handmade Glutinous Rice CakeA traditional Chinese dish made by frying handmade glutinous rice cakes in eggs, resulting in a crispy exterior and soft interior.
- Duck Intestine in WaterA Sichuan-style cold dish made with fresh duck intestines quickly blanched and tossed with chili, garlic, and cilantro for a crisp, spicy flavor.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Iron Plate Home-style TofuA home-style dish featuring tender tofu pan-fried on an iron plate with minced meat and vegetables, delivering a savory and satisfying flavor.
Bawang TripeBàwáng yāohuā is a dish featuring pig kidneys as the main ingredient, typically paired with wood ear mushrooms, green peppers, and red peppers. The kidneys are scored and blanched before being stir-fried with vegetables and seasonings.
Stir-Fried Wuchang Fish with LeekA dish made of tender fish slices stir-fried with leeks, known for its fresh taste and delicate texture.
Pan-fried Corn CakeA savory corn cake made by frying a mixture of fresh cornmeal, sugar, and water until golden brown on both sides.
Stir-Fried Pork with Dried CucumberStir-Fried Pork with Dried Cucumber is a home-style stir-fry dish made primarily with pork belly and sun-dried cucumber slices. The pork belly is sliced, marinated briefly with soy sauce and starch. Dried cucumber is soaked in warm water until softened, then squeezed dry. In a hot wok with oil, the pork is stir-fried until slightly browned and oily, then garlic slices and ginger shreds are added for fragrance. The rehydrated cucumber is added and quickly stir-fried together. Seasoned with salt, a little sugar, and soy sauce, the dish is cooked until all ingredients are tender and flavors are blended. The result is tender pork with crisp, flavorful dried cucumber.