Old Sichuan Cuisine (Ruitong Road Branch)
Sichuan cuisine · ⭐ 3.4
No. 2, Ruitong Road, Annex No. 7
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. 2, Ruitong Road, Annex No. 7. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Three Delicacies Soup, Pork Bone and Kelp Soup, Wood Ear Mushroom and 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: 3.4
- Address: No. 2, Ruitong Road, Annex No. 7
- Popular dishes: Three Delicacies Soup, Pork Bone and Kelp Soup, Wood Ear Mushroom and Pork Slices, River-Style Catfish, Steamed Pork Ribs with Rice Flour
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Dishes
Three Delicacies SoupThree-delicacy soup is made with chicken, pork, and shrimp, enhanced with mushrooms, ham, and greens. After blanching the meats to remove odor, they are simmered slowly in water with salt for a rich, flavorful broth.
Pork Bone and Kelp SoupA nourishing soup made with pork bones and kelp, slowly simmered to extract rich flavors and nutrients.
Wood Ear Mushroom and Pork SlicesBlack fungus with pork slices is a Chinese dish using pork tenderloin and dried black fungus. Pork is marinated, fungus soaked and blanched. Stir-fry pork first, then add fungus, season and thicken.
River-Style CatfishA Sichuan-style dish featuring tender catfish simmered in a spicy, numbing sauce with fermented bean paste and chili peppers.
Steamed Pork Ribs with Rice FlourSteamed pork ribs with rice flour is a dish made by marinating pork ribs in seasonings, coating them with ground rice flour, and steaming them until tender. The main ingredients include pork ribs, rice, and seasonings such as soy sauce, dark soy sauce, cooking wine, ginger slices, and green onion segments. The preparation involves marinating the ribs first, then mixing them with fried rice flour, and finally steaming until they are soft and tender.
Old Preserved PorkOld preserved pork is made by curing and air-drying pork, typically belly, with salt, spices, and smoke for several months to develop a rich, savory flavor.
King Mushroom SoupA rich soup made from a blend of premium mushrooms like matsutake, chanterelle, and oyster mushrooms, simmered in broth for a deeply savory flavor.
Stewed Chicken in PotA dish of tender chicken stewed in a clay pot with spices and vegetables, popular in Sichuan cuisine.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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.