Old Brother Tofu Rice
Sichuan cuisine · ⭐ 3.7
No. 19, Kuangjiaba Group, Qingmuhu Village, Annex No. 8
Dragon Mate tips
If you are traveling in China to visit Chongqing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 19, Kuangjiaba Group, Qingmuhu Village, Annex No. 8. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-mixed crucian carp, Ginger Stir-fried Rabbit, Spicy Pepper 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: 3.7
- Address: No. 19, Kuangjiaba Group, Qingmuhu Village, Annex No. 8
- Popular dishes: Cold-mixed crucian carp, Ginger Stir-fried Rabbit, Spicy Pepper Chicken, Lai Feng Fish, Maoxuewang
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Dishes
Cold-mixed crucian carpCold-mixed crucian carp is a cold dish primarily made with crucian carp. After the cleaned fish is boiled until fully cooked and deboned, it is mixed with ingredients such as green onions, ginger, garlic, and cilantro, then seasoned with soy sauce, vinegar, sesame oil, and chili oil to create a flavorful dish.
Ginger Stir-fried RabbitA Sichuan dish featuring tender rabbit meat stir-fried with abundant ginger slices, delivering a spicy and aromatic flavor.
Spicy Pepper ChickenSpicy pepper chicken is a dish made primarily with chicken and chili peppers. Chicken pieces are blanched or pan-fried, then stir-fried with sliced peppers and seasoned to perfection. The dish has a bright color and rich flavor.
Lai Feng FishLai Feng Fish is made primarily from grass carp, seasoned with fermented broad bean paste, pickled chili peppers, and other condiments, then prepared through marinating and stir-frying or boiling. The fish meat is tender and the sauce is rich and flavorful.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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.
Tender Pig's TrotterA Sichuan dish made by slow-cooking pig trotters until tender, seasoned with spicy and numbing spices like chili and Sichuan peppercorns.
Minced Pork with EggplantA classic Chinese home-style dish featuring eggplant stir-fried with minced pork, seasoned to a savory and slightly spicy taste.
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.
Green Pepper RabbitA Sichuan dish featuring rabbit meat stir-fried with green peppers, known for its spicy and aromatic flavor.