Liangjiang Old Restaurant (Shengshi Taoyuan East Branch)
Sichuan cuisine · ⭐ 3.7
No. 1, Wenyuan Avenue
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. 1, Wenyuan Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Lai Feng Fish from Two Rivers, Lai Feng Fish from the Two Rivers, Spicy Pepper and Young Ginger Rabbit.
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. 1, Wenyuan Avenue
- Popular dishes: Lai Feng Fish from Two Rivers, Lai Feng Fish from the Two Rivers, Spicy Pepper and Young Ginger Rabbit, Dry-Braised Clam Fish, Braised Chicken with Fresh Taro
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Dishes
Lai Feng Fish from Two RiversA Sichuan dish made with fresh carp, stir-fried in a spicy and numbing sauce of fermented broad bean paste, chili, and Sichuan peppercorns. The fish is tender and flavorful, served with vegetables like mung bean sprouts.
Lai Feng Fish from the Two RiversLai Feng Fish from the Two Rivers is a dish made with fresh fish as the main ingredient, combined with scallions, garlic, ginger, and chili, and cooked by stewing or braising. It has a tender texture and rich flavor.
Spicy Pepper and Young Ginger RabbitA Sichuan dish featuring rabbit meat stir-fried with fresh chili peppers and young ginger, offering a spicy and aromatic flavor.
Dry-Braised Clam FishA Sichuan dish featuring clam fish simmered in a savory sauce until the broth thickens, resulting in tender, flavorful meat.
Braised Chicken with Fresh TaroBraised Chicken with Fresh Taro is a dish made primarily with fresh taro and chicken, cooked by stewing. It has a tender texture and a rich flavor, combining the sweetness of taro with the freshness of chicken.
Pickled Pepper and Taro ChickenA Sichuan-style dish made with chicken, taro, and pickled peppers, offering a spicy and tangy flavor.
Old Braised Pork Head MeatOld braised pork head meat is a dish made from pork head, blanched and slowly simmered in a special old braising sauce. The sauce is made by boiling various spices and seasonings such as star anise, cassia bark, Sichuan pepper, soy sauce, and rock sugar. The pork becomes tender and flavorful.
Green Pepper RabbitA Sichuan dish featuring rabbit meat stir-fried with green peppers, known for its spicy and aromatic flavor.