Chongqing Sichuan Cuisine (Ronglin Street Branch)
Sichuan cuisine · ⭐ 4.0
No. 162, Rongxiang Old Street
Dragon Mate tips
If you are traveling in China to visit Wuxi, this restaurant is worth a stop for great food. This restaurant is located at No. 162, Rongxiang Old Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Chopped Chili Fish Head, Stir-Fried Pork, Spicy Pot-Braised Tofu with Leaves.
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: Wuxi
- Category: Sichuan cuisine
- Rating: 4.0
- Address: No. 162, Rongxiang Old Street
- Popular dishes: Chopped Chili Fish Head, Stir-Fried Pork, Spicy Pot-Braised Tofu with Leaves, Spicy Potatoes in Dry Pot, Spicy Pork Intestines Stir-fry
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Dishes
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Spicy Pot-Braised Tofu with LeavesDry Pot Thousand Leaf Tofu is a dish primarily made with thousand leaf tofu. To prepare it, the tofu is sliced and stir-fried with ingredients such as pork belly and green and red peppers, resulting in a crispy exterior and tender interior. Finally, a special dry pot seasoning is added to create a unique flavor.
Spicy Potatoes in Dry PotDry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Sichuan Boiled FishA classic Sichuan dish featuring fresh carp or catfish simmered in a spicy, numbing broth with vegetables and chili oil.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Spicy and Sour KonjacSour spicy konjac is a dish made primarily from konjac, sliced into cubes or strips and stir-fried with chili, vinegar, garlic, ginger, and seasonings like soy sauce and monosodium glutamate to maintain its smooth texture.
Chongqing Tea-Scented ChickenA spicy Sichuan dish made by marinating chicken in tea, Sichuan pepper, and chili, then stewing it to create a fragrant, tender, and numbingly delicious flavor.
Spicy Cumin Pork RibsSpicy pork ribs seasoned with chili and cumin, deep-fried to crispy perfection.