Lao Zao Fang Country Cuisine (Yuanjia Gang Branch)
Sichuan cuisine · ⭐ 4.5
No. 1, Aoti 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. 1, Aoti Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Appetizer Taro Noodles, Pine Shoots Stir-Fried with Pork Ribs, Gele Mountain 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: 4.5
- Address: No. 1, Aoti Road
- Popular dishes: Appetizer Taro Noodles, Pine Shoots Stir-Fried with Pork Ribs, Gele Mountain Spicy Chicken, Sichuan Boiled Pork Slices, Yongchuan Braised Pig Feet
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Dishes
Appetizer Taro NoodlesTangy fern root noodles made with fern root powder, cucumber ribbons, carrot strips, and cilantro, dressed with vinegar, soy sauce, garlic, and chili oil. Cooked and chilled for a smooth texture, then mixed evenly with seasonings.
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.
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.
Yongchuan Braised Pig FeetA traditional Sichuan dish featuring pig feet slowly braised until tender and flavorful, using spices like doubanjiang and star anise.
Yu Bei Old Lotus Bone SoupA traditional Sichuan soup made with pork bones and lotus root, slowly simmered for rich flavor and nourishment.
Bishan Spicy Rabbit with ChiliA signature Sichuan dish from Bishan, Chongqing, featuring tender rabbit meat stir-fried with fresh chili peppers for a spicy and aromatic flavor.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Shrimp Paste Steamed Egg CustardA delicate dish made by steaming a mixture of eggs and shrimp paste, resulting in a smooth, savory custard with a rich shrimp flavor.
Iron Mountain Park Cold-Blended ChickenA spicy and refreshing cold chicken dish made with tender chicken, garlic, chili oil, and herbs, typical of Sichuan cuisine.