Zhi Xiang Tang (Shizhu Store)
Sichuan cuisine · ⭐ 4.1
No. 13 Nanbin Road (3rd Floor, Kangde Central Street)
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. 13 Nanbin Road (3rd Floor, Kangde Central Street). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chicken with Chili Sauce, Taibai Braised and Grilled Fish, Chestnut Free-range Chicken Soup.
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: No. 13 Nanbin Road (3rd Floor, Kangde Central Street)
- Popular dishes: Spicy Chicken with Chili Sauce, Taibai Braised and Grilled Fish, Chestnut Free-range Chicken Soup, Pickled Chili Pearl Mushroom, Steamed Pork with Rice Flour
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Dishes
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.
Taibai Braised and Grilled FishA specialty dish combining braising and grilling, featuring fresh carp marinated in a secret sauce and grilled over charcoal for rich aroma and tender texture.
Chestnut Free-range Chicken SoupA nourishing soup made with free-range chicken and chestnuts, simmered slowly to create a rich, savory flavor.
Pickled Chili Pearl MushroomA Sichuan-style vegetarian dish made with fresh pearl mushrooms stir-fried with pickled chilies, garlic, and ginger, offering a crisp texture and tangy-spicy flavor.
Steamed Pork with Rice FlourA traditional Chinese dish made by steaming seasoned pork and vegetables coated in rice flour, resulting in a tender and flavorful meal.
Spicy Pig IntestinesSpicy tripe is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with dried chilies and Sichuan peppercorns. It has a bright red color, tender yet chewy tripe, and rich spiciness.
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.
Sour Cabbage Duck Blood DumplingsA Sichuan-style dish featuring sour cabbage, duck blood, and dumplings, simmered in a spicy-sour broth for a bold, comforting flavor.
Green Pepper and Century EggGreen pepper and century egg salad made by mixing diced or sliced green peppers with chopped century eggs, then seasoning and tossing. No cooking required.
Spicy ShrimpSpicy shrimp is a dish made primarily with fresh shrimp, stir-fried with spices such as chili peppers and Sichuan peppercorns. The shrimp meat is tender and succulent, paired with aromatic spicy seasonings that create an enticing color and fragrance.