Xiaopangwa Garden Night Beer (Tianxingqiao Branch)
Sichuan cuisine · ⭐ 4.1
Annex No. 32, No. 38 Shaiguangping
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. 32, No. 38 Shaiguangping. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Chopped Chili Taro, Double Pepper Crucian Carp, Sichuan-style Brain Sauté.
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. 32, No. 38 Shaiguangping
- Popular dishes: Chopped Chili Taro, Double Pepper Crucian Carp, Sichuan-style Brain Sauté, Oil-Fried Quail, Pickled Pepper Fish Balls
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Chopped Chili TaroA Sichuan-style dish made with taro and chopped chili, stir-fried to create a spicy and savory flavor.
Double Pepper Crucian CarpDouble pepper crucian carp is a dish featuring crucian carp with green and red peppers. The carp is pan-fried until golden, then stir-fried with sliced peppers and seasoned ingredients to absorb the spicy aroma, resulting in tender meat and vibrant color.
Sichuan-style Brain SautéA Sichuan dish featuring tender pig brain cooked in spicy oil with vegetables, known for its bold, numbing heat and rich flavor.
Oil-Fried QuailOil-fried quail is a Chinese dish made with quail that is marinated and then coated with starch or flour before being deep-fried until golden and crispy. The texture is crispy on the outside and tender on the inside, with a delicious flavor.
Pickled Pepper Fish BallsA Sichuan dish made with fish balls stir-fried in pickled chili, garlic, and ginger, offering a spicy and tangy flavor.
Spicy Crispy IntestineSpicy crispy intestines is a stir-fry dish primarily made with pork intestines. After cleaning and cutting the intestines into segments, they are quickly stir-fried with ingredients such as green peppers, red peppers, and garlic slices. Seasoned with soy sauce, cooking wine, and salt during preparation, this dish maintains the crisp texture of the intestines.
Stir-fried Broad BeansStir-fried broad beans is a home-style dish made with fresh broad beans, peeled and stir-fried with garlic, chili, and seasonings to retain their tender texture and fresh aroma.
Stir-fried ClamsStir-fried mussels is a dish featuring fresh mussels as the main ingredient. After cleaning, they are stir-fried with garlic, ginger, chili, and other seasonings, then simmered with wine, soy sauce, and a little water until the mussels open. Finally, chopped green onions are sprinkled on top. Proper heat control ensures tender meat and flavorful broth.
Spicy Water SnailA spicy Sichuan dish made with snails stir-fried in chili and pepper, offering a bold, numbing flavor.
Spicy Bone DelicacyA Chinese dish made with pork bones and spicy seasonings, resulting in a rich, aromatic, and fiery flavor.