Liangjiang Fish Palace · Chongqing Riverbank Cuisine
Sichuan cuisine · ⭐ 3.9
No. 1068, Xikang Road
Dragon Mate tips
If you are traveling in China to visit Shanghai, 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. 1068, Xikang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Two Rivers麻麻 Fish, Two Rivers Black Tofu Flower Spicy Boiled Fish, Nine-Scent Large Bowl Frog.
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: Shanghai
- Category: Sichuan cuisine
- Rating: 3.9
- Address: No. 1068, Xikang Road
- Popular dishes: Two Rivers麻麻 Fish, Two Rivers Black Tofu Flower Spicy Boiled Fish, Nine-Scent Large Bowl Frog, Cold-Mixed Deer Antler Mushroom Salad, Crispy Pork Strips
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Dishes
Two Rivers麻麻 FishA Sichuan dish featuring fresh fish cooked with fermented broad bean paste, Sichuan peppercorns, and chili, resulting in a rich, numbingly spicy flavor.
Two Rivers Black Tofu Flower Spicy Boiled FishA spicy Sichuan-style dish featuring fresh carp, black tofu flower, and vegetables, simmered in a fiery broth of chili, Sichuan peppercorns, and fermented bean paste.
Nine-Scent Large Bowl FrogA Sichuan dish featuring frog meat stewed with various spices and chili, known for its rich aroma and spicy flavor.
Cold-Mixed Deer Antler Mushroom SaladA refreshing salad made with fresh deer antler mushrooms, dressed with garlic, cilantro, and chili oil for a crisp, savory flavor.
Crispy Pork StripsSucculent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
Stir-fried Pork Liver with Eighteen SpatulasA classic Sichuan dish made by quickly stir-frying tender pork liver with vegetables and spices, known for its bold, spicy flavor.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Pig's trotterPig trotters are blanched and then slowly stewed with seasonings until tender. The main ingredient is pig trotters, commonly accompanied by ingredients such as ginger, scallions, cooking wine, and soy sauce. The primary cooking method is slow simmering.
Fresh-Ordered Tofu Flower BeefFresh tender beef is paired with freshly made tofu flower, simmered in a secret spicy sauce and spices. The tofu flower is smooth and delicate, the beef is fresh and aromatic, with a rich, flavorful broth and layered texture.
Fermented Vegetables with Stir-Fried PorkOld pickled vegetable stir-fried pork belly is a dish made primarily with fatty pork and aged pickles. The pork slices are first boiled, then stir-fried to render fat, followed by adding the pickles and seasoning. Proper heat control ensures tender, non-greasy meat and flavorful, tangy pickles.
Old Jar Sichuan-Style Fish in Sour Vegetable SauceOld jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
Fatty Intestine Blood Curd FishA Sichuan dish featuring pork intestines, blood curd, and fish, simmered in a spicy sauce with chili and Sichuan peppercorns.