Old Stove Room Country Kitchen (Beibin Road Hongshazi Branch)
Sichuan cuisine · ⭐ 4.4
No. 60, Jinyuan 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. 60, Jinyuan Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Fengjie Brother Er's Roast Pork Head Meat, Fengjie Wild Coriander and Beef Salad, Dry-burned grass carp.
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: 4.4
- Address: No. 60, Jinyuan Road
- Popular dishes: Fengjie Brother Er's Roast Pork Head Meat, Fengjie Wild Coriander and Beef Salad, Dry-burned grass carp, Pine Shoots Stir-Fried with Pork Ribs, Gele Mountain Spicy Chicken
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Dishes
Fengjie Brother Er's Roast Pork Head MeatFengjie Brother Er's roast pork head meat uses fresh pork head, marinated with secret spices and slow-grilled over charcoal, resulting in tender, flavorful meat with a rich aroma.
Fengjie Wild Coriander and Beef SaladA Sichuan dish featuring tender beef and Fengjie wild coriander, tossed with garlic, chili oil, and soy sauce for a fragrant, spicy flavor.
Dry-burned grass carpDry-burned grass carp is a Chinese dish featuring grass carp, sliced and pan-fried until golden brown, then stir-fried with scallions, ginger, garlic, and doubanjiang, simmered in water or broth until flavorful, and finally reduced to a rich sauce.
Pine Shoots Stir-Fried with Pork RibsA Chinese home-style dish made by stir-frying fresh pine shoots with pork ribs, resulting in a savory and tender flavor.
Gele Mountain Spicy ChickenGelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
Fried Pork Crumbs with Bok ChoyYouzha Lianbai is a dish made primarily with pork cracklings and Chinese cabbage. First, fry the pork cracklings until fragrant, then add sliced cabbage and stir-fry until just cooked through. Season and serve.
Yu Bei Old Lotus Bone SoupA traditional Sichuan soup made with pork bones and lotus root, slowly simmered for rich flavor and nourishment.
Pan-fried Corn CakeA savory corn cake made by frying a cornmeal batter in a pan until golden and crispy.
Shimen Two Rivers Spicy ChickenA spicy chicken dish from Shimen, Hunan, made with fresh chili peppers and tender chicken, known for its bold, fiery flavor.
Tongliang Pig KidneyA Sichuan dish made with pork kidneys, stir-fried quickly with vegetables like bell peppers for a fresh and slightly spicy taste.
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.
Májiāo Fish麻椒鱼以鲜活鱼类为主料，配以麻椒、姜、蒜、葱等调料烹制而成。鱼肉经腌制后煎煮或红烧，加入麻椒及其他香料调味，使鱼肉入味且带有麻椒的独特麻香。