Pang Pang Shrimp · Meng Yang Zhuang Whole Lamb Roast
Sichuan cuisine · ⭐ 3.6
60 meters southwest of the intersection of Ningshan Road and Ningshan Branch Road (next to Yanzun Building)
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 60 meters southwest of the intersection of Ningshan Road and Ningshan Branch Road (next to Yanzun Building). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Signature Egg Yolk Lobster Shrimp, Sichuan-style Pickled Pepper Lamb Tripe, Jiuwei Beer Dish.
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: 3.6
- Address: 60 meters southwest of the intersection of Ningshan Road and Ningshan Branch Road (next to Yanzun Building)
- Popular dishes: Signature Egg Yolk Lobster Shrimp, Sichuan-style Pickled Pepper Lamb Tripe, Jiuwei Beer Dish, Braised Lamb Trotters
China trip · China travel
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Dishes
Signature Egg Yolk Lobster ShrimpFresh lobster shrimp coated in rich egg yolk sauce, deep-fried to golden crispiness, served with a secret sauce for a savory and satisfying bite.
Sichuan-style Pickled Pepper Lamb TripeSpicy pickled pepper羊肚 is a dish made from羊肚 with pickled chili, ginger, garlic, and other seasonings. After cleaning and blanching to remove odor, it's stir-fried with pickled chilies and other ingredients to absorb the spicy-sour flavor.
Jiuwei Beer DishA creative dish featuring fresh seafood or meat cooked in a special beer sauce, offering a savory and slightly alcoholic flavor profile.
Braised Lamb TrottersBraised lamb trotters is a traditional dish primarily made with lamb trotters. First, the trotters are cleaned and simmered until tender, then braised with soy sauce, sugar, and other seasonings to allow the meat to fully absorb the flavors, resulting in a rich red color.