Li Ji Specialty Dry Pot (Caijia Chengguangli Branch)
Sichuan cuisine · ⭐ 3.9
Annex No. 7, No. 325, Boxing Road, Caojiawan; Orange Light Community, 2nd Floor, Unit 2-11 (near Exit 2, Caojiawan Metro Station)
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. 7, No. 325, Boxing Road, Caojiawan; Orange Light Community, 2nd Floor, Unit 2-11 (near Exit 2, Caojiawan Metro Station). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Pot Rabbit, Spicy Beef Hot Pot, Spicy Dry Pot Rooster.
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: 3.9
- Address: Annex No. 7, No. 325, Boxing Road, Caojiawan; Orange Light Community, 2nd Floor, Unit 2-11 (near Exit 2, Caojiawan Metro Station)
- Popular dishes: Spicy Pot Rabbit, Spicy Beef Hot Pot, Spicy Dry Pot Rooster, Spicy Pork Intestines Stir-fry, Spicy Chicken and Chicken Offal Combo
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Dishes
Spicy Pot RabbitDry Pot Rabbit is a dish featuring rabbit meat as the main ingredient, typically stir-fried with chili, Sichuan pepper, ginger, garlic, and onion, then seasoned with a special sauce to enhance flavor and texture.
Spicy Beef Hot PotDry Pot Beef is a dish made primarily with beef, paired with vegetables such as potatoes, green peppers, and onions. The beef is sliced and marinated with seasonings, then stir-fried together with the vegetables in a wok. Flavoring ingredients like doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns are added, and the dish is finished by reducing the sauce.
Spicy Dry Pot RoosterA spicy Sichuan-style dish made with fresh free-range chicken, stir-fried in a dry pot with vegetables and aromatic spices.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Spicy Chicken and Chicken Offal ComboA spicy Sichuan-style dish combining tender chicken and crispy chicken offal, stir-fried with chili, Sichuan pepper, and aromatic spices.
Spicy Chicken and Shrimp Dry PotA spicy Sichuan-style dish combining tender chicken and fresh shrimp, stir-fried in a dry pot with vegetables for a rich, aromatic flavor.
Tomato and Egg Fried RiceA classic Chinese home-style dish made with eggs and tomatoes, stir-fried together and mixed into cooked rice for a flavorful, tangy meal.
Fried Tofu and Pork Rice BowlA savory rice bowl featuring stir-fried tofu strips and pork, seasoned with soy sauce and spices, served over steamed rice.
Spicy ShrimpSpicy shrimp is a dish made primarily with fresh shrimp, stir-fried with spices such as chili peppers and Sichuan peppercorns. The shrimp meat is tender and succulent, paired with aromatic spicy seasonings that create an enticing color and fragrance.
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.