Jizhi Sanshuan Kitchen (N37 Tianqin Store)
Sichuan cuisine · ⭐ 4.6
No. 6, Middle Section of Huangshan Avenue, N37 Lyra Building, 2nd Floor
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 No. 6, Middle Section of Huangshan Avenue, N37 Lyra Building, 2nd Floor. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: San Chuan Da Ma Jiang Tuan, Sichuan-style Eel with Skillful Cooking, Beijing Crispy Duck.
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: 4.6
- Address: No. 6, Middle Section of Huangshan Avenue, N37 Lyra Building, 2nd Floor
- Popular dishes: San Chuan Da Ma Jiang Tuan, Sichuan-style Eel with Skillful Cooking, Beijing Crispy Duck, Stir-Fried Garlic Shrimp, Big Liangshan Wind Salt Rack
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Dishes
San Chuan Da Ma Jiang TuanSan Chuan Da Ma Jiang Tuan is a traditional Sichuan dish made with Jiangtuan fish and various seasonings and spices. It is fried or stewed, with a crispy exterior and tender interior, offering a delicious and fresh flavor.
Sichuan-style Eel with Skillful CookingA dish featuring fresh earth eel stir-fried with garlic, ginger, and chili, known for its spicy and aromatic flavor.
Beijing Crispy DuckBeijing's crispy yet tender roast duck is made from premium Peking ducks, marinated and roasted in a traditional oven. The skin is specially treated to be crunchy while the meat remains juicy and tender, typically served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber strips.
Stir-Fried Garlic ShrimpA dish of fresh shrimp stir-fried with abundant garlic, resulting in tender, flavorful meat and rich garlic aroma.
Big Liangshan Wind Salt RackA dish featuring fresh pork ribs marinated with special wind salt from the Great Liangshan region and steamed to perfection, delivering tender meat with a savory, natural flavor.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Fishnet Pan-Fried DumplingsA specialty dumpling shaped like a fishing net, filled with pork and shrimp, pan-fried until golden and crispy.
Tomato Sole FilletTomato cod is a dish made with cod as the main ingredient, paired with tomatoes. Cut the cod into pieces and marinate with a little salt and cooking wine. Prepare tomato chunks separately. Heat oil in a pan, stir-fry the tomatoes until fragrant, then add适量 water and bring to a boil. Add the cod pieces and cook until done. Finally, season to taste.
Beauty's Favorite Small PotatoesSmall potatoes are fried until golden and stir-fried with green peppers and onions, seasoned with salt, sugar, and soy sauce for a savory, satisfying dish.
Rongchang Braised GooseRongchang braised goose is a dish made primarily from goose meat, marinated and slowly simmered in a special braising sauce containing star anise, cassia bark, bay leaves, Sichuan pepper, ginger, and green onions.
Yingjing Banged ChickenA traditional cold dish from Yingjing County, Sichuan, made by shredding boiled chicken and mixing it with chili oil, Sichuan pepper, garlic, and soy sauce for a spicy and numbing flavor.