Zhong Shi Cong Cong Ji Yu · Jiang Hu Cuisine (Liangjia Alley Branch)
Sichuan cuisine · ⭐ 4.2
No. 96 Zhangjia Alley, Annex No. 5
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 96 Zhangjia Alley, Annex No. 5. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-mixed crucian carp, Stir-Fried Spring Bamboo Shoots, Pan-fried Black Chicken.
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: Chengdu
- Category: Sichuan cuisine
- Rating: 4.2
- Address: No. 96 Zhangjia Alley, Annex No. 5
- Popular dishes: Cold-mixed crucian carp, Stir-Fried Spring Bamboo Shoots, Pan-fried Black Chicken, Pickled Chili Eel Slices, Spicy猪腰 Stir-fry
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Dishes
Cold-mixed crucian carpCold-mixed crucian carp is a cold dish primarily made with crucian carp. After the cleaned fish is boiled until fully cooked and deboned, it is mixed with ingredients such as green onions, ginger, garlic, and cilantro, then seasoned with soy sauce, vinegar, sesame oil, and chili oil to create a flavorful dish.
Stir-Fried Spring Bamboo ShootsStir-fried spring bamboo shoots is a traditional Chinese home-style dish made with fresh spring bamboo shoots, paired with meat or vegetables and quickly stir-fried. The bamboo shoots are crisp and tender, offering a rich and varied texture.
Pan-fried Black ChickenA dish featuring black chicken pan-fried with aromatics until golden and tender.
Pickled Chili Eel SlicesA Sichuan dish made with tender eel slices stir-fried with pickled chili, garlic, and ginger, delivering a spicy and tangy flavor.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Spicy Duck Blood Stir-fryA Sichuan-style dish made by quickly stir-frying duck blood with chili, garlic, and ginger, resulting in a tender and spicy flavor.
Spicy Beef Tripe Stir-FrySpicy tripe is a dish made by quickly stir-frying pig or beef tripe with chili, garlic, ginger, and scallions. The tripe is sliced after processing and stir-fried with chili pieces and seasonings to retain its crisp and tender texture.
Refreshing Cold NoodlesRefreshing cold noodles made with boiled noodles, cucumber strips, carrot shreds, and bean sprouts, dressed in a sauce of soy sauce, vinegar, sesame oil, garlic, and a touch of sugar. Toss well and enjoy. Rinse noodles in cold water to maintain a smooth texture.
Scallion Crucian CarpCongcong crucian carp is a dish made with crucian carp and scallions. The fish is cleaned, pan-fried until slightly golden, then simmered with scallion segments and ginger slices until the flesh is tender and the broth thickens.
Honey Cherry TomatoesA refreshing dish made by marinating small cherry tomatoes in a sweet and sour sauce, perfect as a starter or side dish.
Fresh Chili BeefSpicy beef with fresh peppers is a dish made primarily from tender beef, stir-fried with fresh chili peppers and a blend of spices. To prepare it, first marinate the beef slices, then quickly stir-fry them with fresh chilies to retain the beef's tenderness while allowing the fresh aroma of the peppers to fully penetrate.