Tsingtao Beer Wangji Jianghu Cuisine Main Store
Sichuan cuisine · ⭐ 4.3
No. 248, Xinpaifang 3rd 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. 248, Xinpaifang 3rd Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stones Roasted Shrimp, Double Pepper Eel with Soil Fish, Dry-burned Yellow Croaker.
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: 4.3
- Address: No. 248, Xinpaifang 3rd Road
- Popular dishes: Stones Roasted Shrimp, Double Pepper Eel with Soil Fish, Dry-burned Yellow Croaker, Head and Face Dish, Charcoal-Grilled Lamb Ribs
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Dishes
Stones Roasted ShrimpA creative dish featuring fresh shrimp roasted on heated stones, resulting in a tender and aromatic seafood experience.
Double Pepper Eel with Soil FishA Sichuan dish featuring fresh soil eel stir-fried with green and red peppers, delivering a spicy and aromatic flavor.
Dry-burned Yellow CroakerDry-burned small yellow croaker is a Chinese dish featuring small yellow croaker as the main ingredient. The fish is marinated, pan-fried until golden brown, then stir-fried with scallions, ginger, garlic, and doubanjiang. Water or broth is added and simmered until the sauce thickens and the fish absorbs the flavor. Garnish with chopped scallions or cilantro.
Head and Face Dish‘Have Head and Face’ is a traditional dish made primarily from fish head and pork face meat. The preparation mainly involves stewing: first, clean the fish head and pork face meat, marinate them with seasonings, then place them in a pot with ingredients to stew until fully cooked, and finally reduce the sauce.
Charcoal-Grilled Lamb RibsCharcoal-grilled lamb ribs made from premium lamb, marinated and slowly roasted over charcoal for a tender, flavorful dish.- Charcoal-Grilled Lamb LegA premium lamb leg marinated and slow-roasted over charcoal, resulting in a crispy exterior and tender, juicy interior with rich natural flavor.
Roasted Brain DishRoasted brain dish made with pig or cow brain, cleaned, marinated with seasonings, then grilled in oven or over charcoal. Ginger, scallion, and garlic are commonly added for flavor.
Skewered BeefSkewered beef is a dish made primarily with beef, cut into small pieces or thin slices, marinated, then grilled, fried, or baked on skewers. Common methods involve marinating first and quickly cooking at high heat to maintain tenderness.
Special Braised AssortmentA Chinese dish featuring a mix of ingredients like tofu, eggs, pork trotters, chicken wings, and seaweed, slow-braised in a savory sauce for rich flavor.
Wang's Sichuan Frog with Young GingerA spicy Sichuan dish featuring fresh frog cooked with young ginger, garlic, and chili for a bold, aromatic flavor.
Clam Steamed EggA Chinese dish made by steaming clams and eggs together, resulting in a delicate and savory flavor.
蛋黄玉米蛋黄玉米是一道以玉米粒和咸蛋黄为主要食材的菜肴。玉米粒焯水后与炒香的咸蛋黄混合翻炒，使玉米吸收蛋黄的香味，口感软糯且带有浓郁的咸香。
Spicy Skewered PorkSpicy skewered meat is a snack made primarily from pork or chicken, with the meat cut into bite-sized pieces and threaded onto skewers. After marinating, it is quickly stir-fried at high heat with chili peppers, garlic, and other seasonings, resulting in a spicy and flavorful dish that makes an excellent appetizer or snack to enjoy with drinks.