Memory Time Chongqing Cuisine · Fresh Ingredients Stir-Fried (Shibati Branch)
Sichuan cuisine · ⭐ 4.1
Annex No. 2-1, No. 11 Shibati, Zhongxing Road, Jiefangbei Subdistrict (next to Hong Kong Police Souvenir Store)
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 Annex No. 2-1, No. 11 Shibati, Zhongxing Road, Jiefangbei Subdistrict (next to Hong Kong Police Souvenir Store). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Traditional Fish-Flavored Shredded Pork, Double Pepper Fish, Stir-Fried Beef with Yellow Onion.
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: Annex No. 2-1, No. 11 Shibati, Zhongxing Road, Jiefangbei Subdistrict (next to Hong Kong Police Souvenir Store)
- Popular dishes: Traditional Fish-Flavored Shredded Pork, Double Pepper Fish, Stir-Fried Beef with Yellow Onion, Spicy Dan Dan Noodles with Blood Sausage, Mountain City King Rabbit
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Dishes
Traditional Fish-Flavored Shredded PorkTraditional fish-flavored shredded pork is a Chinese dish made with pork strips, wood ear mushrooms, carrots, and green peppers. Pork is marinated with starch and seasonings, then stir-fried and mixed with a fish-flavor sauce made from soy sauce, vinegar, sugar, garlic, ginger, scallions, and doubanjiang.
Double Pepper FishA Chinese dish featuring fresh fish stir-fried with green and red peppers, offering a spicy and aromatic 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 Dan Dan Noodles with Blood SausageShancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
Mountain City King RabbitA spicy Sichuan dish made with rabbit meat, stir-fried with chili and Sichuan peppercorns, known for its bold flavor and tender texture.
Republican Era Spicy ChickenA classic Sichuan dish made with crispy fried chicken stir-fried with dried chilies and Sichuan peppercorns, delivering a bold spicy and numbing flavor.
Jiangjin Chili ChickenA Sichuan dish featuring chicken and fresh chili peppers, stir-fried to bring out a spicy and aromatic flavor.
Crab Roe Tofu PotCrab roe tofu stew is made with soft tofu and crab roe or crab fat, simmered in broth or water. Tofu cubes are cooked with crab roe over low heat to absorb its rich flavor. A slice of ginger may be added to remove fishy smell, and some recipes use a little starch to thicken the sauce.
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.
High Mountain Cold Water Lai Feng FishFresh Lai Feng fish from high mountain streams is steamed with chili and Sichuan pepper, resulting in tender meat and a spicy, numbing flavor.