Hong Gao Liang Old Restaurant (Caizhijia Store)
Sichuan cuisine · ⭐ 3.8
No. 48 Tongtai 2nd Road, Caijiagang Town
Dragon Mate tips
If you are traveling in China to visit Chongqing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 48 Tongtai 2nd Road, Caijiagang Town. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Steam Pot Meat, Sichuan Boiled Pork Slices, Fried Pork Crumbs with White Vegetables.
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: 3.8
- Address: No. 48 Tongtai 2nd Road, Caijiagang Town
- Popular dishes: Steam Pot Meat, Sichuan Boiled Pork Slices, Fried Pork Crumbs with White Vegetables, Stewed Crawfish in Oil, Homemade Sichuan-Style Sausage
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Dishes
Steam Pot MeatA dish made by steaming pork with seasonings and ingredients in a special steam pot, resulting in tender meat and rich broth.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Fried Pork Crumbs with White VegetablesYouzha Lianbai is a dish primarily made with pork lard crumbles and Chinese cabbage. First, the pork lard crumbles are stir-fried until fragrant, then chopped cabbage is added and stir-fried together, allowing the cabbage to absorb the rich aroma of the lard, resulting in a flavorful and satisfying dish.
Stewed Crawfish in OilSteamed crayfish in oil is a dish made primarily with crayfish, cooked by high-heat frying or stir-frying, then simmered slowly with seasonings. Key ingredients include scallions, ginger, garlic, and chili; sometimes fermented broad bean paste or soy sauce is added for flavor. The finished dish has a bright red color and tender, flavorful shrimp meat.
Homemade Sichuan-Style SausageHomemade Sichuan-style sausage made from pork, pig intestines, Sichuan peppercorns, chili powder, salt, soy sauce, and cooking wine. Pork is minced, mixed with seasonings, stuffed into pig casings, then air-dried or smoked.
Lotus Root and Pork Rib SoupLotus root and spare rib soup is a nutritious dish, primarily made with lotus root and pork ribs. The preparation is simple: first, simmer the ribs until they are about 70-80% cooked, then add diced lotus root and slowly stew until both ingredients are tender and the broth is rich and flavorful.
Sour Soup Fish SlicesA Sichuan dish featuring tender fish slices simmered in a tangy broth made with fermented vegetables, tomatoes, and chili peppers.
Spicy扇子骨Spicy pork knuckle dish made with pork ribs, simmered with chili, Sichuan pepper, ginger, and garlic to make the bones flavorful and meat tender.
Wheat Cake with Spare Ribs and Twice-Cooked PorkA fusion dish combining wheat cakes stuffed with tender spare ribs and stir-fried twice-cooked pork, delivering a rich, spicy flavor.