Xiangli Xiangqin
Sichuan cuisine · ⭐ 3.5
Annex No. 115, No. 99, Ganghui Road, Shuangfengqiao Subdistrict
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 Annex No. 115, No. 99, Ganghui Road, Shuangfengqiao Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Ginger Stir-Fried Duck Rice Bowl, Maoxuewang, Tomato and Egg Rice Bowl.
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: 3.5
- Address: Annex No. 115, No. 99, Ganghui Road, Shuangfengqiao Subdistrict
- Popular dishes: Ginger Stir-Fried Duck Rice Bowl, Maoxuewang, Tomato and Egg Rice Bowl, Salted Pork Rice Bowl, Fish-Flavored Shredded Pork
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Dishes
Ginger Stir-Fried Duck Rice BowlA savory dish of duck stir-fried with ginger, served over steamed rice for a fragrant and satisfying meal.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Tomato and Egg Rice BowlTomato and egg rice bowl served over steamed rice, with stir-fried tomato and egg pieces seasoned to create a rich sauce.
Salted Pork Rice BowlA savory dish featuring stir-fried pork belly with vegetables, served over steamed rice.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.