Double Twin Jianghu Cuisine (Tongxin Garden Store)
Sichuan cuisine · ⭐ 3.8
No. 106, Chaoyang Road, Shiqiaopu Subdistrict, Annex 3-2
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. 106, Chaoyang Road, Shiqiaopu Subdistrict, Annex 3-2. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Big Knife Braised Pork, Stir-Fried Pork, Spicy Pepper Chicken.
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. 106, Chaoyang Road, Shiqiaopu Subdistrict, Annex 3-2
- Popular dishes: Big Knife Braised Pork, Stir-Fried Pork, Spicy Pepper Chicken, Dry-burned Eel Slices, Mei Jian 330
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Dishes
Big Knife Braised PorkA classic Sichuan dish made by braising thick slices of pork belly with chili, doubanjiang, and spices until tender and flavorful.
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Spicy Pepper ChickenSpicy pepper chicken is a dish made primarily with chicken and chili peppers. Chicken pieces are blanched or pan-fried, then stir-fried with sliced peppers and seasoned to perfection. The dish has a bright color and rich flavor.
Dry-burned Eel SlicesDry-burned eel segments is a Chinese dish primarily made with eel. The eel is deboned, cut into segments, blanched, then stir-fried in oil until slightly golden.葱姜蒜 and doubanjiang (fermented broad bean paste) are added and stir-fried, followed by soy sauce, sugar, and cooking wine for seasoning. It is then simmered over low heat until the sauce thickens, allowing the eel segments to absorb flavor while developing a slight caramelized aroma on the surface.
Mei Jian 330Mei Jian 330 is a fruit wine made from green plums using traditional fermentation methods. It offers a fresh, sweet-sour taste with natural plum aroma, ideal for pairing with light dishes or enjoying on its own.
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.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Green Pepper Crucian CarpA Chinese home-style dish made with fresh crucian carp and green peppers, pan-fried and simmered together for a savory, tender flavor.
Spicy ClamsSpicy clams is a dish made primarily with clams, seasoned with various spices and chili peppers. The clams are first cleaned and then stir-fried with spicy seasonings, resulting in an appealing red color and aromatic spiciness.