Jiang Cheng Ti Hua (Jiu Jie Plaza Store)
Sichuan cuisine · ⭐ 3.7
No. 149, Liyuchi
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. 149, Liyuchi. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Seasonal Green Bean and Shredded Pork Rice, Maoxuewang, Sichuan Boiled Pork 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: 3.7
- Address: No. 149, Liyuchi
- Popular dishes: Seasonal Green Bean and Shredded Pork Rice, Maoxuewang, Sichuan Boiled Pork Slices, Fried Pork Crumbs with Bok Choy, Oil Dip
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Dishes
Seasonal Green Bean and Shredded Pork RiceSeasonal green bean and shredded pork rice is made by stir-frying seasonal green beans and pork shreds with seasonings, served with rice. It has a fresh taste and is suitable for daily meals.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Fried Pork Crumbs with Bok ChoyYouzha Lianbai is a dish made primarily with pork cracklings and Chinese cabbage. First, fry the pork cracklings until fragrant, then add sliced cabbage and stir-fry until just cooked through. Season and serve.
Oil DipSichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
Stir-Fried VegetablesStir-fried vegetables is a dish made primarily with fresh vegetables, quickly stir-fried in hot woks using cold or hot oil. Common ingredients include bell peppers, carrots, cabbage, broccoli, and bean sprouts, which can be customized based on preference. Vegetables are washed, cut, then quickly stir-fried until just cooked, seasoned with salt or other seasonings.
Spicy Pork SaladA cold dish made with boiled pork belly sliced and tossed with spicy sauce, garlic, chili oil, and herbs.
Stir-Fried Fresh Duck IntestinesStir-fried fresh duck intestines is a Chinese dish made with fresh duck intestines and spices such as chili, ginger, and garlic. It has a crisp texture and a spicy, aromatic flavor.
Tomato and Egg Rice BowlA classic Chinese home-style dish featuring tomatoes and eggs stir-fried together and served over steamed rice. The dish is savory, balanced, and comforting.
Home-style Braised PorkHome-style Braised Pork is a traditional Chinese home-cooked dish made with pork belly, soy sauce, sugar, and cooking wine, then simmered. It has a tender texture, rich flavor, and is not greasy.