Erlang Bungee Jianghu Cuisine (Guanyinqiao Headstore)
Sichuan cuisine · ⭐ 4.3
No. 37, Xinhua Daily Necessities Building, Xinglong Road, Guanyinqiao Subdistrict (near No. 324 Hospital)
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. 37, Xinhua Daily Necessities Building, Xinglong Road, Guanyinqiao Subdistrict (near No. 324 Hospital). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold Taro Salad, Stir-Fried Lettuce with Collaboration, Young Ginger Bungee.
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: 4.3
- Address: No. 37, Xinhua Daily Necessities Building, Xinglong Road, Guanyinqiao Subdistrict (near No. 324 Hospital)
- Popular dishes: Cold Taro Salad, Stir-Fried Lettuce with Collaboration, Young Ginger Bungee, Green Pepper Frog, Sichuan-Style Water-Boiled Frog
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Dishes
Cold Taro SaladCold Taro Salad is a dish made primarily with taro and dressed with seasonings. The main ingredient is taro, combined with soy sauce, vinegar, and sesame oil, offering a refreshing taste suitable for summer.
Stir-Fried Lettuce with CollaborationA dish made by stir-frying fresh lettuce with garlic and chili, resulting in a crisp and subtly spicy flavor.
Young Ginger BungeeA creative Sichuan dish featuring young ginger and pork tenderloin, stir-fried quickly for a crisp, spicy, and aromatic flavor.
Green Pepper FrogA dish made with frog legs stir-fried with green peppers and spices, known for its spicy and aromatic flavor.
Sichuan-Style Water-Boiled FrogA spicy Sichuan dish featuring frog meat and vegetables, cooked in a fiery broth of chili and Sichuan peppercorns.
Braised Pig's Tail with Eel SlicesBraised pig's tail with eel slices is a Chinese dish made with pig's tail and eel as the main ingredients, cooked by stewing. The pig's tail is processed and then cooked with eel slices in seasonings over low heat, making the meat tender and flavorful.
Pork Tail and Eel StewA savory dish featuring pork tail and eel simmered together in a rich broth, popular in regional Chinese cuisine.
Immortal Spare RibsA flavorful dish of pork ribs marinated and cooked to perfection, often glazed with a savory sauce for a rich, satisfying taste.
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.
Spicy Eel SlicesA spicy dish made with sliced eel stir-fried in chili and garlic, popular in Sichuan cuisine.
EelEel is a dish featuring eel as the main ingredient. After cleaning and deboning, the eel is cut into segments, pan-fried until slightly golden, then simmered with seasonings like ginger, scallion, garlic, soy sauce, and cooking wine to absorb flavor. Some recipes add chili or doubanjiang for extra taste.
Spicy FrogA spicy Sichuan dish made with frog legs stir-fried in a blend of chili, Sichuan peppercorns, and other seasonings, delivering a bold, numbingly hot flavor.