Longhu Gaojia Rabbit & Freshwater Fish Restaurant (Jiangyu Cheng Branch)
Sichuan cuisine · ⭐ 4.4
Building 11, Plot 6–7, Dazhulin Lüzhu 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 Building 11, Plot 6–7, Dazhulin Lüzhu Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger Rabbit, Signature White-Cut Rabbit, Refreshing Loofah Tips.
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: 4.4
- Address: Building 11, Plot 6–7, Dazhulin Lüzhu Road
- Popular dishes: Young Ginger Rabbit, Signature White-Cut Rabbit, Refreshing Loofah Tips, Fillet Fish, Old Gao's Pickled Pepper Rabbit Stomach
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Dishes
Young Ginger RabbitZi Jiang Rabbit is a dish made primarily with rabbit meat and young ginger. The rabbit meat is cut into pieces and stir-fried with slices of young ginger, then seasoned with appropriate spices.
Signature White-Cut RabbitA classic Sichuan dish featuring tender rabbit meat poached in seasoned broth, then chilled and sliced, finished with a spicy chili oil dressing and aromatic herbs.
Refreshing Loofah TipsRefreshing loofah tips salad made with tender loofah tips, blanched, drained, then mixed with garlic, salt, sesame oil, a touch of vinegar, and chili oil. Simple to prepare, highlighting the crisp texture of loofah.
Fillet FishA dish made from fresh silver carp, steamed with ginger, scallions, and garlic, resulting in tender and flavorful fish.
Old Gao's Pickled Pepper Rabbit StomachA Sichuan dish made with rabbit stomach marinated in pickled chili and stir-fried with garlic and ginger, offering a crisp texture and tangy-spicy flavor.
Old Gao Ash-Processed Century EggA traditional Chinese preserved egg made by curing duck or chicken eggs in ash, lime, and salt, resulting in a smooth texture and distinctive flavor.
Old Gao Spicy Rabbit HeadsA spicy Sichuan dish made with rabbit heads stir-fried in a blend of chili and spices, known for its bold flavor and tender texture.
Shrimp and Matsutake Egg CustardA delicate steamed dish featuring eggs, shrimp, and matsutake mushrooms, offering a silky texture and rich umami flavor.
Fresh Lily Bulb with Bamboo ShootsA refreshing Chinese cold dish featuring fresh lily bulbs and tender bamboo shoots, lightly blanched and tossed in a light dressing for a crisp, sweet taste.
CatfishCatfish is a dish primarily made with catfish. Typically, the catfish is cleaned first, then marinated with seasonings such as green onions, ginger, and garlic. It is then cooked by frying or stewing until the fish meat is thoroughly done, and finally the sauce is reduced and served on a plate.
Spicy Boiled RabbitA Sichuan dish featuring tender rabbit meat cooked in a spicy broth with vegetables, known for its bold numbing and fiery flavor.