Xu Family Restaurant (Sanhua Rongcheng Tianjie Store)
Sichuan cuisine · ⭐ 4.0
No. 126 Fuan South Road, Unit 12
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at No. 126 Fuan South Road, Unit 12. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Braised Pork Trotter, Braised Pork Intestines with Spicy Flavor, Twice-Cooked Pork.
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: 4.0
- Address: No. 126 Fuan South Road, Unit 12
- Popular dishes: Braised Pork Trotter, Braised Pork Intestines with Spicy Flavor, Twice-Cooked Pork, Big Knife Braised Pork, Dry-Braised Carp
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Braised Pork TrotterBraised pork trotter made with tender pork legs simmered in a fragrant blend of spices and seasonings.
Braised Pork Intestines with Spicy FlavorStewed pork intestines is a dish primarily made from pig intestines. After thorough cleaning, the intestines are slowly braised in a pot with various spices and seasonings, allowing them to fully absorb the rich flavors of the braising liquid. Common ingredients added during preparation include star anise, cassia bark, ginger, and green onions, which impart a deep and aromatic flavor.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Big Knife Braised PorkA classic Sichuan dish made by braising thick slices of pork belly with chili, doubanjiang, and spices until tender and flavorful.
Dry-Braised CarpDry-burned carp is a dish made from fresh carp, deep-fried and stir-fried with scallions, ginger, garlic, and doubanjiang, then braised with soy sauce, sugar, and vinegar. The fish is flavorful, red-glossy, and tender.
Stir-fried Oil-mustard GreensStir-fried oil lettuce is a home-style dish using fresh oil lettuce as the main ingredient. Wash and cut the lettuce, stir-fry with garlic in hot oil until just cooked, then season and serve.
Steamed Qingyuan ChickenWhite-cut Qingyuan chicken is a Cantonese dish primarily made with Qingyuan chicken. Fresh Qingyuan chicken is blanched and then cooled to maintain a tender texture. The skin is crisp, and the meat is delicate and juicy, typically served with ginger-scallion sauce or soy sauce for dipping.
Stir-Fried Garlic Shrimp with VermicelliA dish of fresh shrimp, deveined and butterflied, steamed with garlic and vermicelli noodles. The shrimp is tender, the garlic fragrant, and the noodles absorb the savory sauce.
Xu Family Home-style Eel with Pickled ChiliA dish featuring fresh eel cooked with pickled chili and seasonings, known for its tender texture and spicy-sour flavor.
Xu's Earth Eel (Pickled Pepper, Spicy)Xu's Earth Eel is a dish made with fresh eel and pickled peppers with spicy seasonings. The eel is processed and cooked with pickled peppers and chili to create a tender texture and spicy flavor.
Wild Vegetable and Egg SoupA light soup made with fresh wild vegetables and eggs, gently cooked to preserve natural flavors and nutrients.- Spicy and Aromatic DishA spicy and aromatic dish made with chili peppers, Sichuan peppercorns, and various ingredients like meat or vegetables, stir-fried to perfection.