范佳欣密宗川菜
Sichuan cuisine · ⭐ 4.6
No. 69, Ankang Road
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. 69, Ankang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cloud-like Sichuan Pepper Chicken, Heritage Beauty Pig Trotter, Jiaxin Spicy Chicken.
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: 4.6
- Address: No. 69, Ankang Road
- Popular dishes: Cloud-like Sichuan Pepper Chicken, Heritage Beauty Pig Trotter, Jiaxin Spicy Chicken, Jiaxin Water-Slipped Pork, Fragrant Sour Fish Soup
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Dishes
Cloud-like Sichuan Pepper ChickenCloud-like Sichuan Pepper Chicken features tender chicken marinated in spicy Sichuan pepper oil, creating a light yet fiery flavor that melts in your mouth.
Heritage Beauty Pig TrotterA nourishing dish made from pig trotters slow-cooked with medicinal herbs, known for its rich flavor and beauty-enhancing properties.
Jiaxin Spicy ChickenA spicy cold dish made with tender chicken and a flavorful sauce, popular in Sichuan cuisine.
Jiaxin Water-Slipped PorkJiaxin Water-Slipped Pork is a home-style dish made with tender pork slices, vegetables like green and red peppers, and a thickened sauce. The meat is smooth and flavorful, perfect with rice.
Fragrant Sour Fish SoupFragrant Sour Fish Soup is a soup dish featuring fresh fish as the main ingredient. Typically made with grass carp or catfish, it is prepared with tomatoes, pickled mustard greens, pickled chili peppers, and litsea cubeba. The fish slices are first marinated, then tomatoes and pickled vegetables are stir-fried to create a fragrant base, which is simmered with water to form the sour broth. Finally, the fish slices are added and cooked until tender. The soup has a bright red color, a rich sour flavor, and a distinctive aroma from the litsea cubeba.- Braised Pork with VermicelliA hearty dish of braised pork and vermicelli, simmered in savory sauce with aromatic spices.
Sizzling Double CrispSpicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
Fulala Tiger Skin Chicken FeetA Sichuan-style cold dish made with chicken feet that are boiled, fried until blistered, then tossed in a spicy sauce of chili and Sichuan pepper for a crispy, numbingly flavorful bite.
Garlic-Covered Seasonal VegetablesA dish of fresh seasonal vegetables stir-fried with garlic, offering a savory and aromatic flavor.
Spicy Stir-fried Gele Mountain ChickenSpicy Stir-fried Gele Mountain Chicken is a classic Sichuan dish made with chicken thigh or chunks, dried chili peppers, Sichuan peppercorns, scallions, ginger, and garlic. The chicken is marinated, deep-fried until golden and crispy, then stir-fried with the aromatics and seasonings like salt, sugar, and soy sauce. The dish features a bright red color, crispy yet tender chicken, and a strong numbing-spicy aroma.
Sea Emperor TofuA creative dish combining seafood and tofu, featuring tender tofu simmered with shrimp, squid, and crab in a savory broth for a rich, delicate flavor.- Fresh Juice Steamed ClamsFresh juice steamed clams made with fresh clams, ginger, garlic, and chili, gently stir-fried to create a light and savory dish.
Fresh Lemongrass Poached Sea BassThis dish features fresh sea bass as the main ingredient, paired with fresh lemongrass. The sea bass is cleaned and then gently poached together with sliced lemongrass in a clear broth or water over low heat, preserving the tender texture of the fish. The refreshing aroma of lemongrass infuses the fish, imparting a distinctive Southeast Asian flavor. The finished dish presents white, flaky fish in a clear, light, and savory broth.