Zhang Niangniang Restaurant
Sichuan cuisine · ⭐ 3.9
Building A, No. 11 Nanping East Road
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 Building A, No. 11 Nanping East Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Heartbreak Cold Noodles, Tai'an Fish, Spicy Beef and Ox Tripe Slices.
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: 3.9
- Address: Building A, No. 11 Nanping East Road
- Popular dishes: Heartbreak Cold Noodles, Tai'an Fish, Spicy Beef and Ox Tripe Slices, Special Mao Xue Wang, Marinated Pork Kidney
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Dishes
Heartbreak Cold NoodlesHeartbreak Cold Noodles is a chilled dish made from mung bean or pea starch, featuring ingredients like cold noodles, cucumber ribbons, carrot ribbons, and cilantro. The starch is cooked with water, cooled to set, sliced into strips, then mixed with seasonings such as soy sauce, vinegar, chili oil, garlic, Sichuan pepper powder, and sesame paste.
Tai'an FishTai'an Fish is a dish made with fresh fish as the main ingredient, combined with辅料 like bean sprouts and tofu skin. The fish is cut into pieces, pan-fried until slightly golden, then stir-fried with doubanjiang, ginger, and garlic before stewing in water and adding vegetables to absorb the flavors.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Special Mao Xue WangSpecial Maoxuewang is a Sichuan dish featuring duck blood, bean sprouts, soy skin, luncheon meat, fish slices, and more, cooked in a spicy麻 (ma) and numbing hot pot broth with fermented broad bean paste, Sichuan peppercorns, chili, ginger, and garlic.
Marinated Pork KidneyA Sichuan-style cold dish made with pork kidneys marinated in alcohol and spices, offering a spicy and aromatic flavor.
White Oil Tripe StripsA Sichuan dish made with pork tripe sliced and stir-fried in clear oil with seasonings, resulting in a tender, savory flavor.
Salt-fried PorkSalt-fried meat is a Chinese dish made primarily with pork, typically using fatty pork slices stir-fried with doubanjiang, garlic, ginger, and green peppers. The pork is first pan-fried to release oil, then seasoned and mixed with vegetables for a flavorful, tender result.
Carp Egg SoupA traditional Chinese soup made with carp and eggs, simmered to create a rich, savory broth.
Garlic Pork SlicesGarlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.