Yipinxiang River Cuisine · Started in 1989 (Dali Hall Store)
Sichuan cuisine · ⭐ 4.2
No. 143, Zaozilanya Zheng Street (beside the Dali Hall entrance/exit)
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. 143, Zaozilanya Zheng Street (beside the Dali Hall entrance/exit). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Flying Fish, Ginger Stir-fried Rabbit, Cumin Hand-Ripped Bones.
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: 4.2
- Address: No. 143, Zaozilanya Zheng Street (beside the Dali Hall entrance/exit)
- Popular dishes: Flying Fish, Ginger Stir-fried Rabbit, Cumin Hand-Ripped Bones, Dry-Braised Catfish, Beef on the Beach
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Flying FishA crispy fried fish dish with a light batter, resembling a flying fish in shape and texture.
Ginger Stir-fried RabbitA Sichuan dish featuring tender rabbit meat stir-fried with abundant ginger slices, delivering a spicy and aromatic flavor.
Cumin Hand-Ripped BonesA dish of pork ribs marinated with cumin and spices, then roasted until tender and flavorful, traditionally eaten by hand.
Dry-Braised CatfishA Sichuan dish featuring catfish simmered in a savory sauce with chili and fermented bean paste, resulting in tender fish with rich, umami flavor.
Beef on the BeachA stir-fried beef dish with vegetables, seasoned with soy sauce and sugar for a savory-sweet flavor.
Stuffed Pork Ribs with Glutinous RiceStuffed pork ribs with glutinous rice, marinated ribs are steamed with soaked rice, absorbing the rich flavor and becoming soft and sticky while the ribs stay tender and juicy.- Old Spicy Intestine FishA Sichuan-style dish featuring pork intestines and fish stewed with Sichuan peppercorns, chili, and fermented bean paste, delivering a bold, numbingly spicy flavor.
Sichuan Pepper ChickenHua Jiao Chicken is a dish made with chicken as the main ingredient, seasoned with Sichuan peppercorns, ginger, scallions, and other spices. The chicken is marinated, then stir-fried with fried Sichuan peppercorns and chili to absorb their numbing flavor and aroma.
Bitter Bamboo Duck Foot SoupA nourishing soup made with duck feet and bitter bamboo, slow-cooked to perfection for a delicate, savory flavor.
Garlic Pork SlicesGarlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
Garlic Pan-Fried ShrimpFresh shrimp pan-fried with garlic until golden, delivering a savory and aromatic dish.- Egg-flavored Glutinous Rice CakeA traditional Chinese snack made from glutinous rice cakes coated in egg and pan-fried until golden and crispy, offering a savory, satisfying bite.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.