New Chong Qing Restaurant - Vancouver

Came here for a quick lunch, sort of accidentally. Since there were no one else in the place, service was quick. We ordered the Chinese yam with fungus, and it was quite good. The spicy potato was also very good, but since we opted not to have rice, we saved most of it for later.

Authentic Szechuan is hard to get right in North America because the spices used in Szechuan aren't readily available here, and if they are, they're generally expensive due to high import costs. That being said, New Chongqing is still good and has all the flavours that are familiar to the area (as of 1997, Chongqing is no longer part of Szechuan/Sichuan but an independent municipality). Some dishes are good (double cooked pork, fried cabbage with dried pepper), some are decent (lamb with cumin), and others just not worth ordering (kung pao chicken).

This is my favourite Sichuan Restaurant in Vancouver! The food is authentic and the restaurant owner lady is funny and approachable with any concerns. The spicy fish and dandan mien are my favourite authentic dishes!

Recommend this!I am from chongqing and the dishes reminded me of my hometown.

What a great surprise. I live in Richmond and tend to be dismissive about Chinese restaurants in Vancouver, especially urban enclaves like Kerrisdale. But I was pleasantly surprised by the quality, range, and service at New Chongqing. Two of us had three dishes, fish, vegetable and 'fuchifeipian '. If you know what the last item is, I won 't have to tell you. If you don 't know, I won 't frighten you. Every dish was excellent, well prepared, hot, and even the presentation was fine. I will be returning again and have recommended this restaurant to friends.