Zhu Pu Sichuan Cuisine
Sichuan cuisine · ⭐ 3.7
No. 6 Zhupu Street, Nanbin Subdistrict
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. 6 Zhupu Street, Nanbin Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Double Pepper Beef Strips, Tujia Sour Pork, Braised Pork Bone and Radish Soup.
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: 3.7
- Address: No. 6 Zhupu Street, Nanbin Subdistrict
- Popular dishes: Double Pepper Beef Strips, Tujia Sour Pork, Braised Pork Bone and Radish Soup, Kung Pao Chicken Rice Bowl, Stir-Fried Green Pepper with Corn
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Dishes
Double Pepper Beef StripsA Chinese dish featuring beef strips stir-fried with green and red peppers, known for its spicy and savory flavor.
Tujia Sour PorkTujia Sour Pork is a Hunan Xiangxi specialty dish made by stir-frying pork belly with fermented vegetables, resulting in a rich, tangy flavor.
Braised Pork Bone and Radish SoupPork or beef bone and radish soup is made by simmering bones and white radish in water for several hours until the broth turns milky and the radish becomes tender.
Kung Pao Chicken Rice BowlKung Pao Chicken Rice Bowl is a Chinese rice dish featuring chicken, peanuts, and rice as its main ingredients. The chicken is cut into small cubes and quickly stir-fried with roasted peanuts, scallions, ginger, garlic, and other seasonings, then served over steaming hot rice.
Stir-Fried Green Pepper with CornA simple and flavorful dish made by stir-frying fresh green peppers with sweet corn kernels, resulting in a crisp and nutritious side dish.
Stir-fried Yam with Wood Ear MushroomsStir-fried yam with black fungus is a home-style dish primarily made with yam and black fungus. Peel the yam, cut it into slices or strips, and soak the black fungus in advance before washing it clean. Stir-fry both ingredients together in hot oil, add seasonings such as salt and light soy sauce, and cook until the yam becomes soft and the black fungus turns crisp and tender.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Spicy Sour Chicken Offal Stir-fryA spicy and sour stir-fry dish made with chicken offal and vegetables, popular in Sichuan cuisine.
Clam Steamed EggA delicate dish made by steaming clams and eggs together, resulting in a tender and savory flavor.
Sichuan-Style Boiled CatfishA spicy Sichuan dish featuring tender catfish simmered in a fiery broth with vegetables and aromatic spices.
Special Spicy Pot Pork IntestinesSpecial dry pot pork intestines feature cleaned and boiled pork intestines, stir-fried with green peppers, onions, garlic chives, and seasoned with doubanjiang, chili, and Sichuan peppercorns for rich aroma.
Vegetable Rice and Soybean SoupA light and nourishing soup made with fresh vegetables, rice, and soybeans, simmered slowly for a delicate flavor.