Sichuan Flavor Home-style Cooking
Sichuan cuisine · ⭐ 4.1
Ground-floor commercial space, Garden No. 6 Village, No. 232 Nancheng Avenue, Huayuan Road Subdistrict
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 Ground-floor commercial space, Garden No. 6 Village, No. 232 Nancheng Avenue, Huayuan Road Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Country-style Eel, Farmhouse Pork Soup, Double Pepper 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: 4.1
- Address: Ground-floor commercial space, Garden No. 6 Village, No. 232 Nancheng Avenue, Huayuan Road Subdistrict
- Popular dishes: Country-style Eel, Farmhouse Pork Soup, Double Pepper Rabbit, Spicy Chicken with Chili Sauce, Big Knife Braised Pork
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Dishes
Country-style EelFresh eel from rural areas is gently stewed with ginger, garlic, and chili, resulting in tender meat and a savory flavor.
Farmhouse Pork SoupA hearty soup made with pork slices, tofu, and greens, simmered to create a rich, savory broth.
Double Pepper RabbitDouble Pepper Rabbit is a dish made primarily with rabbit meat, combined with green and red peppers. The rabbit meat is cut into pieces, blanched to remove any odor, then stir-fried together with sliced green and red peppers. Seasonings are added and the dish is simmered until fully flavored.
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Big Knife Braised PorkA classic Sichuan dish made by braising thick slices of pork belly with chili, doubanjiang, and spices until tender and flavorful.
Ginger Stir-fried GooseA Chinese dish featuring goose meat stir-fried with ginger, known for its rich flavor and aromatic taste.
Beer-Braised DuckA savory dish made by slow-cooking duck with beer and spices until tender, resulting in rich flavor and aromatic taste.
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.
Fermented Vegetables with Stir-Fried PorkOld pickled vegetable stir-fried pork belly is a dish made primarily with fatty pork and aged pickles. The pork slices are first boiled, then stir-fried to render fat, followed by adding the pickles and seasoning. Proper heat control ensures tender, non-greasy meat and flavorful, tangy pickles.
Poached Grass CarpA dish featuring fresh grass carp quickly blanched and seasoned with ginger, garlic, and chili for a savory flavor.
Braised Lamb Trotters in Yellow SauceA traditional Chinese dish featuring lamb trotters slowly braised in a savory yellow sauce with aromatic spices.