Zhi Xiang Tang (Liangping Branch)
Sichuan cuisine · ⭐ 4.8
Building 3, Fengdan Yayuan
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 Building 3, Fengdan Yayuan. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Chestnut Chicken Soup, Crispy Cauliflower, Steamed Lamb with Rice Flour.
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: 4.8
- Address: Building 3, Fengdan Yayuan
- Popular dishes: Chestnut Chicken Soup, Crispy Cauliflower, Steamed Lamb with Rice Flour, Sichuan Pepper Chicken, Lotus Root and Preserved Pork Leg Soup
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Dishes
Chestnut Chicken SoupA nourishing soup made with free-range chicken and chestnuts, slowly simmered to perfection for a rich, savory flavor.
Crispy CauliflowerA refreshing dish made with fresh cauliflower stir-fried with garlic and chili, offering a crisp and light taste.
Steamed Lamb with Rice FlourSteamed lamb with rice flour is a dish made by marinating lamb pieces in seasonings, coating them with stir-fried rice flour, and steaming until tender, resulting in soft meat and rich rice aroma.
Sichuan Pepper ChickenHua Jiao Chicken is a dish made with chicken as the main ingredient, seasoned with Sichuan peppercorns, ginger, scallions, and other spices. The chicken is marinated, then stir-fried with fried Sichuan peppercorns and chili to absorb their numbing flavor and aroma.
Lotus Root and Preserved Pork Leg SoupA nourishing soup made with lotus root and preserved pork leg, slowly simmered until tender and flavorful.
Cordyceps Duck SoupBird's Nest Duck Soup is made primarily with old duck and Cordyceps, simmered together. The old duck is first blanched to remove any odor, then combined with washed Cordyceps in a clay pot. Add water, ginger slices, and a small amount of cooking wine, and gently simmer for 2–3 hours until the duck meat is tender and the broth is clear. During the stewing process, Cordyceps release their nutrients, making this soup nourishing and health-promoting.
Cicada nymphCicada pupae are a food ingredient made from the larvae or adults of cicadas, typically cleaned and then blanched or fried before consumption. Common cooking methods include stir-frying plain, deep-frying, or sautéing with chili peppers, garlic, and other seasonings to preserve their fresh and aromatic flavor.
Green Vegetable Black TofuA simple and healthy dish made with fresh vegetables and black tofu, stir-fried gently to preserve flavor and nutrition.
Fish-Flavored EggplantFish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
Fresh Chili Ginger RabbitA Sichuan-style dish made with tender rabbit meat stir-fried with fresh chili peppers and ginger, delivering a spicy and aromatic flavor.
Fresh Chili Water-Blanched FishA Sichuan dish featuring fresh carp blanched in water with green and red chili peppers, resulting in tender fish and a spicy, aromatic flavor.