A Rice Field Feast. Rural Ingredients Jianghu Cuisine (Happiness Branch)
Sichuan cuisine · ⭐ 4.6
No. 6, Middle Section of Huangshan Avenue, N37 Lyra Building, 3rd Floor (Direct access to 3rd floor via观光 elevator next to Nayuki Tea)
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. 6, Middle Section of Huangshan Avenue, N37 Lyra Building, 3rd Floor (Direct access to 3rd floor via观光 elevator next to Nayuki Tea). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Three Delicacies Rice Field Fish Ball Soup, Homestyle Boiled Chicken, Farmhouse Tofu Stewed with Wind-Dried Pork.
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. 6, Middle Section of Huangshan Avenue, N37 Lyra Building, 3rd Floor (Direct access to 3rd floor via观光 elevator next to Nayuki Tea)
- Popular dishes: Three Delicacies Rice Field Fish Ball Soup, Homestyle Boiled Chicken, Farmhouse Tofu Stewed with Wind-Dried Pork, Double Pepper Eel Slices, Mountain Yam Pork Rolls
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Dishes
Three Delicacies Rice Field Fish Ball SoupA savory soup made with rice field fish balls and fresh ingredients like shrimp and pork, simmered in a rich broth for a delicate and nourishing dish.
Homestyle Boiled ChickenA traditional Chinese dish featuring tender, poached chicken served chilled and sliced, often with a dipping sauce of ginger and scallion.
Farmhouse Tofu Stewed with Wind-Dried PorkA rustic dish combining soft tofu and air-dried pork, slowly stewed to create a rich, savory flavor.
Double Pepper Eel SlicesA Sichuan dish featuring tender eel slices stir-fried with green and red peppers, delivering a spicy and aromatic flavor.
Mountain Yam Pork RollsA Chinese dish featuring mountain yam slices wrapped around pork belly, pan-fried or steamed for a tender, savory flavor.
Wen Gong Loquat JuiceWen Gong loquat juice is made from the local loquats of Wen Gong town, processed by washing, pitting, and juicing to retain natural aroma and sweetness.
Spicy Numbing Mustard Sea SlicesSpicy Numbing Mustard Sea Slices is an innovative seafood dish that incorporates Sichuan flavors. It primarily uses fresh conch meat, thinly sliced and quickly blanched or cooked at low temperature to retain its crisp and tender texture. The core seasoning is a specially prepared 'jiaoma' sauce, blending green Sichuan peppercorns, chili oil, fresh chilies for a numbing-spicy flavor, and yellow mustard or mustard oil to add a distinctive pungent aroma. The finished dish features crisp conch slices with a pronounced numbing-spiciness, where the sharp mustard fragrance and the麻辣 (mala) taste create distinct, stimulating layers that awaken the appetite.
Spicy麻 Sautéed Mudfish with Leek and PepperFresh mudfish is marinated and stir-fried until tender, then seasoned with leeks and Sichuan pepper for a spicy, numbing flavor.
Pickled Radish with Duck OffalPickled radish with duck offal is a Sichuan dish made with pickled radish and duck offal, stir-fried. It has a crisp texture and a fresh, slightly spicy flavor.
Spicy Rice Field FrogA spicy Sichuan dish made with fresh rice field frogs stir-fried with chili, Sichuan pepper, garlic, and ginger, delivering a bold, numbingly hot flavor.
Old Jar Pickled Chili CarpFresh carp steamed with old jar pickled chili, ginger, and garlic, resulting in tender fish and a tangy, spicy flavor.
Crispy Sweet and Sour PorkCrispy Sweet and Sour Pork is a Chinese dish made with pork tenderloin, coated in a crispy layer and stir-fried with sweet and sour sauce. Main ingredients include pork, sugar, vinegar, and starch, offering a crispy exterior and tender interior with a balanced sweet and sour flavor.
Soy-Brined Rice Field DuckSoy-Brined Rice Field Duck is a flavorful dish made by slow-cooking duck from rice fields in a savory soy-based marinade with aromatic spices.