Tan Ji Folk Cuisine (Headquarters)
Sichuan cuisine · ⭐ 4.6
No. 46 Cuiyun Road
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. 46 Cuiyun Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Rural Pork Sausage, Twice-Cooked Pork, Heart Soft.
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: 4.6
- Address: No. 46 Cuiyun Road
- Popular dishes: Rural Pork Sausage, Twice-Cooked Pork, Heart Soft, Bowl-by-Bowl Lamb, Brown Sugar Glutinous Rice Cake
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Dishes
Rural Pork SausageA traditional Chinese sausage made from pork, seasoned with salt, pepper, and spices, then air-dried or smoked for a rich flavor.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Heart SoftXin Tai Ruan is a dessert made primarily from red dates and glutinous rice. The preparation involves stuffing glutinous rice balls into red dates and steaming them until they become soft and sweet, blending the natural sweetness of the red dates with the chewy texture of the glutinous rice.
Bowl-by-Bowl LambA traditional dish made with lamb stewed in spices, served in small bowls for a rich and savory experience.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Paper-包裹鱼Paper-wrapped fish is a dish made by steaming fresh fish wrapped in lotus leaves or aluminum foil. Main ingredients include fresh fish (like grass carp or sea bass), ginger slices, green onions, garlic, doubanjiang, soy sauce, and cooking wine. The fish is cleaned, marinated, then sealed in paper with seasonings and steamed until tender and flavorful.
Fish with Pig IntestinesFechang Yu is a dish featuring pork intestines and fish as main ingredients, typically prepared by cleaning fresh pork intestines and cooking them with fish slices or whole fish. The intestines are blanched to remove odor, then stir-fried with spices and simmered together with the fish to blend flavors. Some recipes add fermented bean paste, chili, ginger, and garlic for enhanced taste.
Tomato and Egg Stir-FryTomato and egg stir-fry is a classic Chinese home-style dish. Eggs are scrambled and set aside, tomatoes are chopped and softened, then mixed with eggs and seasoned with salt. Simple to make, rich in flavor.
Wild Mushroom Stewed ChickenA hearty dish made by slow-cooking wild mushrooms and free-range chicken to create a rich, savory broth.
Potato Rice with Crispy Rice NoodlesA savory dish made by stir-frying crispy potato slices with rice and seasonings, creating a satisfying texture contrast and rich flavor.
Stir-fried Fresh Bamboo Shoots with Preserved PorkFresh bamboo shoots stir-fried with cured pork is a classic Chinese home-style dish. Slice the bamboo shoots, blanch to remove bitterness, and set aside. Heat oil in a wok, fry the cured pork until it releases fat, then add the bamboo shoots and stir-fry until cooked through. Season and serve.