Ban Cheng Lao Tao Canteen (Jiefangbei Branch)
Sichuan cuisine · ⭐ 4.8
No. 142, Wenhua Street (45 meters downstream from Shenshenkou Convenience Store)
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. 142, Wenhua Street (45 meters downstream from Shenshenkou Convenience Store). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Cold-Mixed Moss Vegetable, Cold-Blended Frog Legs, Half-City Ginger Bullfrog.
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: No. 142, Wenhua Street (45 meters downstream from Shenshenkou Convenience Store)
- Popular dishes: Spicy Cold-Mixed Moss Vegetable, Cold-Blended Frog Legs, Half-City Ginger Bullfrog, Big Knife Twice-Cooked Pork, Spicy Pepper Kid
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Dishes
Spicy Cold-Mixed Moss VegetableCold-mixed贡菜 is a cold dish primarily made with贡菜. The preparation involves washing the贡菜, cutting it into segments, and mixing it with seasonings such as garlic paste, soy sauce, vinegar, and chili oil.
Cold-Blended Frog LegsA dish made with frog legs mixed with garlic, chili, and herbs, dressed in vinegar and soy sauce for a refreshing, tangy flavor.
Half-City Ginger BullfrogMainly made with bullfrog, stir-fried with ginger slices, garlic, chili, and other ingredients. The texture is tender, with a rich ginger aroma and a spicy-savory flavor typical of Sichuan cuisine.
Big Knife Twice-Cooked PorkBig Knife Back-Cooked Pork is a Chinese dish primarily made with pork belly. The pork belly is first boiled until tender, then sliced and stir-fried with vegetables such as green peppers and garlic chives. Seasoned with fermented broad bean paste and sweet soy sauce, the pork slices become fragrant and spicy, while the vegetables remain crisp and fresh.
Spicy Pepper KidA Chinese home-style dish made with fresh chili peppers and minced pork, stir-fried to a spicy and fragrant finish.
Thumb Pork IntestineA dish made from pork intestines, braised with chili and Sichuan peppercorns for a rich, spicy flavor.
Sichuan Pepper Beef TongueSichuan pepper beef tongue is a dish featuring beef tongue as the main ingredient, sliced after boiling and stir-fried with Sichuan peppercorns, chili, scallions, ginger, and garlic. It has a crisp texture and rich flavor.
Spicy Pork Ribs with Sichuan PeppercornsA savory dish of pork ribs simmered with Sichuan peppercorns, ginger, and scallions, delivering a numbingly spicy flavor characteristic of Sichuan cuisine.
Clam and Chicken Stir-fryA Chinese home-style dish made by stir-frying clams and chicken with garlic, ginger, and chili for a savory, slightly spicy flavor.
Lychee Shrimp BallsLychee Shrimp Balls is a dish made primarily with fresh shrimp and lychee fruit. The shrimp are marinated, then quickly stir-fried until cooked through, and then combined with lychee flesh for a final stir-fry. This results in shrimp that are tender and elastic, with the lychee adding a refreshing sweetness. The overall dish is vibrant in color and layered in flavor.
Soy-Braised Spare RibsPork ribs marinated and slowly braised in soy sauce, spices, and sugar. Tender, savory with a hint of sweetness, deep aroma, and rich red color.
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.
Eel NoodlesEel noodle soup features fresh eel sliced into thin strips, stir-fried with scallions, ginger, and garlic, then seasoned with broth or soy sauce. The cooked noodles are topped with the savory eel mixture, emphasizing tenderness and flavor absorption.