Old Friend's Jianghu Cuisine
Sichuan cuisine · ⭐ 3.8
No. 66 Quanshan Road (Units 65–66, Building S1, Jinko Xiuhu Tiandu SKYMALL, F1)
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 No. 66 Quanshan Road (Units 65–66, Building S1, Jinko Xiuhu Tiandu SKYMALL, F1). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Fried Small River Fish, Lai Feng Fish, Spicy Pepper Crisp.
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: 3.8
- Address: No. 66 Quanshan Road (Units 65–66, Building S1, Jinko Xiuhu Tiandu SKYMALL, F1)
- Popular dishes: Fried Small River Fish, Lai Feng Fish, Spicy Pepper Crisp, Spicy Pepper Crispy Intestine, Hot Pot Rabbit
China trip · China travel
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Dishes
Fried Small River FishFresh small river fish is marinated and deep-fried until crispy, making it a perfect snack for drinking.
Lai Feng FishLai Feng Fish is made primarily from grass carp, seasoned with fermented broad bean paste, pickled chili peppers, and other condiments, then prepared through marinating and stir-frying or boiling. The fish meat is tender and the sauce is rich and flavorful.
Spicy Pepper CrispPaojiao Shuangcui is a dish primarily made with pig stomach and chicken gizzard. The preparation involves slicing the pig stomach and chicken gizzard thinly, marinating them with pickled chili peppers and various seasonings, then quickly stir-frying. It has a fresh, tender texture with a crisp and delicious taste.
Spicy Pepper Crispy IntestineSpicy pickled pork intestines is a dish made primarily from pig intestines, cleaned, blanched to remove odor, then stir-fried with pickled chili peppers, garlic, and ginger. The result is crisp, flavorful, and rich in taste.
Hot Pot RabbitA Sichuan specialty dish made with rabbit meat slow-cooked in a spicy, numbing sauce of chili, Sichuan peppercorns, and fermented bean paste.
Special Lai Feng FishA Sichuan dish made with fresh grass carp, stir-fried with bean sprouts, chili, and Sichuan pepper, resulting in a spicy and numbing flavor.
Fish with Pig IntestinesFechang Yu is a dish featuring pork intestines and fish as main ingredients, typically prepared by cleaning fresh pork intestines and cooking them with fish slices or whole fish. The intestines are blanched to remove odor, then stir-fried with spices and simmered together with the fish to blend flavors. Some recipes add fermented bean paste, chili, ginger, and garlic for enhanced taste.