Lan Jie Rice Porridge King
Sichuan cuisine · ⭐ 3.5
No. 96-25 and No. 96-26 Tiancheng Road, Changsha Town
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. 96-25 and No. 96-26 Tiancheng Road, Changsha Town. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stewed Chicken with Spices, Tuozi Fish, Sichuan Pepper Frog Legs.
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: 3.5
- Address: No. 96-25 and No. 96-26 Tiancheng Road, Changsha Town
- Popular dishes: Stewed Chicken with Spices, Tuozi Fish, Sichuan Pepper Frog Legs, Spicy Sour Fish in Golden Soup
China trip · China travel
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Dishes
Stewed Chicken with SpicesStewed chicken with spicy flavor, known as 'Burnt Chicken', is a dish primarily made with chicken, typically using male chicken cut into pieces and braised together with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings to make the meat flavorful and tender. Commonly added ingredients include doubanjiang (fermented broad bean paste), cooking wine, and soy sauce, which are slowly simmered over low heat to allow the flavors to blend harmoniously.
Tuozi FishTuozi Fish is a traditional Chinese dish made from fresh carp, marinated and pan-fried to achieve a crispy exterior and tender interior.
Sichuan Pepper Frog LegsSpicy Sichuan pepper frog legs stir-fried with ginger, garlic, dried chilies, and Sichuan peppercorns, resulting in tender, flavorful meat with a unique numbing aroma.
Spicy Sour Fish in Golden SoupGolden sour cabbage fish features tender fish meat and tangy pickled mustard greens, served in a rich golden broth. The fish is sliced thinly, the pickled mustard greens chopped, and both are simmered with spices and seasonings until the broth becomes deeply flavorful and the fish is perfectly cooked, showcasing an enticing golden hue.