Ganga Wan Commune Canteen (U City Main Store)
Sichuan cuisine · ⭐ 4.0
Unit 0108, Floor 1, Building 4, Block 8, Longhu U-City, University Town
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 Unit 0108, Floor 1, Building 4, Block 8, Longhu U-City, University Town. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Double Pepper Chicken, Bamboo Shoot and Crispy Intestine, Tea-Scented Duck.
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: Unit 0108, Floor 1, Building 4, Block 8, Longhu U-City, University Town
- Popular dishes: Double Pepper Chicken, Bamboo Shoot and Crispy Intestine, Tea-Scented Duck, 招牌鲫鱼, Sichuan Boiled Pork Slices
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Dishes
Double Pepper ChickenA flavorful dish made with chicken and two types of peppers, stir-fried to perfection for a spicy and savory taste.
Bamboo Shoot and Crispy IntestineBamboo Shoot and Crispy Intestine is a Sichuan dish made with pork intestines, pickled peppers, and chili. The pork intestines are cleaned, boiled, and cut into pieces, then stir-fried with pickled peppers and chili for a crisp and spicy flavor.
Tea-Scented DuckA delicately seasoned duck dish infused with tea aroma, slow-cooked to perfection for tender meat and rich flavor.
招牌鲫鱼招牌鲫鱼以新鲜鲫鱼为主料，经过清洗处理后，用油煎至两面金黄，再加入葱姜蒜、豆瓣酱等调料炒香，注入适量清水或高汤炖煮，使鱼肉入味。最后收汁，撒上葱花或香菜点缀。
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.
Pickled Pepper Fish MawA Sichuan dish made with fish maw stir-fried with pickled chili, garlic, and ginger, offering a spicy and tangy flavor.
Old Dragon Cave Spicy Fish SlicesFresh fish slices stir-fried with special Sichuan peppercorns and chili, delivering a bold spicy and numbing flavor typical of Sichuan cuisine.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Spicy扇子骨Spicy pork knuckle dish made with pork ribs, simmered with chili, Sichuan pepper, ginger, and garlic to make the bones flavorful and meat tender.
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.