Chongqing Sichuan Cuisine (Yunshan Avenue Branch)
Sichuan cuisine · ⭐ 3.9
Nos. 17-6 to 17-10 Yunshan Avenue, Xinhua Subdistrict (Ground Floor, Below Longjiang Hotpot Restaurant, Northwest Corner of Yunshan Residential Complex)
Dragon Mate tips
If you are traveling in China to visit Guangzhou, 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 Nos. 17-6 to 17-10 Yunshan Avenue, Xinhua Subdistrict (Ground Floor, Below Longjiang Hotpot Restaurant, Northwest Corner of Yunshan Residential Complex). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Pork, Spicy Pork Intestines Stir-fry, 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: Guangzhou
- Category: Sichuan cuisine
- Rating: 3.9
- Address: Nos. 17-6 to 17-10 Yunshan Avenue, Xinhua Subdistrict (Ground Floor, Below Longjiang Hotpot Restaurant, Northwest Corner of Yunshan Residential Complex)
- Popular dishes: Stir-Fried Pork, Spicy Pork Intestines Stir-fry, Sichuan Boiled Pork Slices, Garlic Pork Ribs, Sichuan Chicken Offal
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Dishes
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 Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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.
Garlic Pork RibsA Chinese dish featuring marinated pork ribs fried until crispy and finished with a rich garlic sauce, offering a savory and aromatic flavor.
Sichuan Chicken OffalA Sichuan-style dish made with chicken offal stir-fried with chili,花椒, garlic, and ginger, delivering a bold, spicy, and numbing flavor.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Longevity NoodlesLongevity noodles are a traditional Chinese noodle dish made with hand-pulled or cut thin noodles, typically served with ingredients such as eggs, greens, and shredded meat. The noodles are boiled and drained, then either topped with a pre-made broth or mixed with sauce. Common preparations include clear soup noodles and tossed noodles.
Fresh Chili ChickenFresh pepper chicken is a dish made primarily with chicken and fresh chili peppers. The preparation involves cutting the chicken into pieces, then stir-frying it with chili peppers, garlic, and other seasonings until the chicken is fully cooked and well-seasoned.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.