Zao Dong Jia Folk Cuisine (Nanping Store)
Sichuan cuisine · ⭐ 4.7
No. 139-56 Baihe Road, Nanping Town
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. 139-56 Baihe Road, Nanping Town. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Fried River Shrimp for Drinking, East Family White-Boiled Chicken, Rural Pot-edge Steamed Bun.
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: 4.7
- Address: No. 139-56 Baihe Road, Nanping Town
- Popular dishes: Fried River Shrimp for Drinking, East Family White-Boiled Chicken, Rural Pot-edge Steamed Bun, Winter Paddy Field Earth Eel, Spiced Braised Dish Platter (Signature Sāo Jī Braised Dishes)
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Dishes
Fried River Shrimp for DrinkingA dish of fresh river shrimp lightly fried or stir-fried with aromatics, perfect as a savory snack to enjoy with drinks.
East Family White-Boiled ChickenA cold dish made by boiling a whole chicken and slicing it chilled, served with soy sauce and ginger-garlic dressing for a fresh, savory taste.
Rural Pot-edge Steamed BunA traditional Chinese flour-based dish where a thin batter is spread on the edge of a hot pan to form a crispy, soft roll, often filled with stir-fried vegetables or meat.
Winter Paddy Field Earth EelWinter paddy field earth eel is a Chinese dish mainly made with wild earth eel, usually cooked by steaming or braising to highlight the freshness and tenderness of the eel.
Spiced Braised Dish Platter (Signature Sāo Jī Braised Dishes)A selection of braised dishes including pork trotters, chicken wings, tofu, and eggs, slow-cooked in a secret-spice sauce for rich flavor.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Mashing Bowl Century EggA cold dish made by mashing century eggs in a mortar and mixing with garlic, sesame oil, and soy sauce for a smooth, savory flavor.
Reservoir Bighead CarpFresh reservoir bighead carp steamed or braised with ginger, scallions, and garlic, resulting in tender and flavorful meat.
Spicy Double CrispA Sichuan dish featuring pork stomach and duck intestine stir-fried with chili and Sichuan peppercorns for a spicy, crunchy texture.
Sizzling Chicken Gizzard and FlowerMade with chicken gizzards and fresh vegetable flowers, quickly stir-fried. Crisp and tender texture with rich aroma and prominent spiciness.
Bamboo Basket Braised DishesA traditional Chinese dish where ingredients like tofu, eggs, and bean curd are slow-braised in a bamboo basket with aromatic spices and soy sauce.
Steamed Pork Intestines with Rice FlourA dish made by steaming pork intestines, pressure-cooked and coated with rice flour, resulting in a rich, tender texture.
Spicy Chili RabbitBàwáng Jiānjiāo Tù is a dish made with rabbit meat and fresh chili peppers. Rabbit meat is blanched to remove odor, then stir-fried with chilies and seasonings, resulting in tender rabbit and spicy, fragrant chilies.