Zao Dongjia Chongqing Riverine Cuisine (Wanda Flagship Store)
Sichuan cuisine · ⭐ 4.0
No. 299, Yunnan Avenue, Annex No. 120
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. 299, Yunnan Avenue, Annex No. 120. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Mixed Stir-Fry for Rice, East Family White-Boiled Chicken, Young Potato Delight.
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: 4.0
- Address: No. 299, Yunnan Avenue, Annex No. 120
- Popular dishes: Mixed Stir-Fry for Rice, East Family White-Boiled Chicken, Young Potato Delight, Stir-Fried Beef with Yellow Onion, Spicy Pepper Rabbit
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Dishes
Mixed Stir-Fry for RiceA hearty stir-fry dish with mixed vegetables and meat, seasoned to perfection and served with rice.
East Family White-Boiled ChickenA cold dish made by boiling a whole chicken and slicing it chilled, served with soy sauce and ginger-garlic dressing for a fresh, savory taste.
Young Potato DelightA home-style dish made with small potatoes, stir-fried with vegetables like green pepper and carrot, offering a crispy texture and savory flavor.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Spicy Pepper RabbitA Sichuan dish made with rabbit meat stir-fried with green chili peppers, garlic, and ginger. Known for its spicy and aromatic flavor.
Sizzling Double CrispSpicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
Hot-Blended Seasonal VegetablesA cold dish made with fresh seasonal vegetables, briefly blanched and quickly mixed with seasonings like garlic, sesame oil, and soy sauce for a crisp, refreshing taste.
Bishan Ginger RabbitA traditional Sichuan dish from Bishan, Chongqing, made with fresh rabbit meat stir-fried with abundant ginger slices, offering a tender texture and aromatic spiciness.
Tomato and Hand-Pressed Meatball SoupA savory soup made with fresh tomatoes and hand-formed meatballs, offering a rich, tangy flavor and tender texture.
Old Jar Sichuan Pickled Cabbage with Catfish SlicesA Sichuan dish featuring tender catfish slices in a tangy, fermented cabbage broth, known for its bold sour-spicy flavor.- Soft-Boiled Egg with Deer Antler Mushroom StewSoft-boiled egg gently simmered with deer antler mushrooms, creating a rich, savory dish.
Crunchy Pork Tripe with Rice NoodlesA Sichuan dish featuring pork tripe strips and crispy rice noodles, stir-fried to perfection for a satisfying texture contrast.
Pressure Cooker Steamed Pig Intestine with Rice FlourA dish made by steaming pig intestines with rice flour and seasonings in a pressure cooker, resulting in a tender and savory flavor.