Chi Er Yi Yuan Ju Jianghu Cuisine (Nanping Hongsheng Road Main Branch)
Sichuan cuisine · ⭐ 3.3
No. 46 Hongsheng Road, Annex No. 16
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. 46 Hongsheng Road, Annex No. 16. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Twice-Cooked Pork, Crawfish, Spicy Frog with Pickled Chili.
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: 3.3
- Address: No. 46 Hongsheng Road, Annex No. 16
- Popular dishes: Twice-Cooked Pork, Crawfish, Spicy Frog with Pickled Chili, Pickled Pepper Pork Liver, Spicy Pig Intestines
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Dishes
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
CrawfishFresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
Spicy Frog with Pickled ChiliA spicy Sichuan dish made with frog meat stir-fried with pickled chili and aromatic spices, known for its numbing heat and rich flavor.
Pickled Pepper Pork LiverA Sichuan dish made with pork liver stir-fried with pickled peppers, garlic, and spices for a tangy and spicy flavor.
Spicy Pig IntestinesSpicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
Seaweed and Egg SoupNori egg drop soup is a soup dish primarily made with nori and eggs. The preparation is simple: first, cut the nori into small pieces and set aside the beaten eggs. Next, bring water to a boil in a pot, add the nori, and once it boils again, slowly pour in the egg mixture while quickly stirring with chopsticks to form egg flowers. Finally, season with salt and monosodium glutamate (MSG), then sprinkle with chopped green onions.
Preserved Pork Rib Hot PotA hearty hot pot featuring preserved pork ribs and vegetables, slow-cooked to perfection for a rich, savory flavor.
Preserved Pork Rib Hot PotA hearty stew made with preserved pork ribs and vegetables, slow-cooked in a clay pot for rich flavor.
Garlic Steamed ClamsStir-fried clams with garlic, a dish featuring clams as the main ingredient, washed and cooked with garlic and seasonings to absorb the rich garlic flavor.
Fresh Pork Trotter Noodle Lotus Root Soup PotFresh pork trotter noodle lotus root soup pot is made with fresh pork trotters, noodles, and lotus root, simmered for a long time. The broth is clear and rich in flavor, with tender pork trotters and crisp lotus roots, paired with chewy noodles for a satisfying texture.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.