So, I recently heard about Chongqing's latest independent Pizza restaurant, and how it is 'the best in Chongqing.'  I've previously heard similar statements about both Nova and the new high-end Italian restaurant Xixili(Sicily/西西里), both in Nanping.  Now, I'm poor, and Nan Ping is far, so I've yet to try Xixili, and my only experience with Nova was when a friend dropped a couple cold slices off at my place(though I must say, even that was delicious), so I'm not fit to declare Sam's Chongqing's best pizza, but if you're in or around Jeifangbei it is most definitely worth the trip.  Like it's predecessor Suzie's, Sam's Pizza is housed in an apartment, which can be strange if its something you're not accustom to, but gives it a relaxed, homey feel if you can get used to it.  

The tone was well set as I was presented with a complimentary basket of bread sticks(more like twigs), and a glass of water as soon as I was seated(its the little things...).  And more points were scored when the waitress placed a cup of freshly grated Parmesan cheese and a bottle of tabasco shortly before my first pizza arrived.   Wanting to try as many of the menu options as possible without breaking my belly or the bank, I asked if I could have them make me a split pizza, which they were more than happy to do.  So my first course was a 10 inch, half bacon and sausage, half bacon and potato(¥48).  Both were quite good, though I give the edge to the bacon and potato.  What impressed me most was the amount of toppings Sam put on the pizza.  Every inch was covered in meat, vegetables, and a thick layer of cheese.  So much so that at times the crust had a difficult time of holding up.  

I also had to try the parma ham pizza(¥28 6 inch), as prosciutto is a personal weakness of mine.  The prosciutto on this pizza is typically accompanied with arugula, but being as arugula is not too common in China, it was substituted with shredded romaine lettuce, which wasn't bad, but unnecessary. 

My final course was the spaghetti Bolognese(¥22).  The portion was a good size, the noodles cooked to perfection, the bolognese sauce was thick and tasty, though it could of used a tad bit more salt and pepper for my liking.   


To get to Sam's, walk around the corner form #88(bar) and up the short flight of stairs just past the "Laidekuai" milk tea stand.  To use the elevator, type in the number "17" on the key pad next to the lifts, and it will tell you which elevator to take, A, B, or C.  Get off on the 17th floor and take a left to #1705. Or call 63746126 for delivery within Jeifangbei.

Address: Jiaochangkou Hengtong Yun Ding, Building B, 1705 
              较场口恒通云鼎B栋1705，《88号酒吧楼上》电话63746126

One of the clearest memories I have from my early teaching days here in Chongqing, is of a student telling me she was from the Sichuan town of YiBin.  Upon her saying this, the other students in the class got all excited and told me about a noodle  dish form her home town called YiBin Ran Mian(YiBin "Burning Noodles").  The enthusiasm the students showed for the dish inspired a curiosity in me that would not be settled until I tasted it.  Which didn't happen until a chance encounter years later, after I moved to the Shapingba neighborhood Gong Ren Cun(工人村).  I was returning home around 3am when I ran into an acquaintance getting out of a taxi near my house.  I asked what he was up to at that time of night and he told me he was going to eat YiBin ran mian.  Now, my Chinese isn't very good, and back then it was even worse, but even after two or so years I remembered those words. "YiBin ran mian."  And according to my acquaintance the place he was going was 'famous' for their version of the dish.  

Many a time I have been told by Chinese friends of the deliciousness of one dish or another.  "You have to try this sheep's anus, Its so delicious!" Or, "Have you eaten pig snout?  It is very delicious."  Often times flavors and textures that are considered delicacies or "delicious" here, don't translate as such to the western pallet.  This whoever was not the case with YiBin ran mian which lived up to the hype surrounding it.  

Though served a number of different ways, with a variety of meats, vegetables and seasonings, the traditional style, for witch my neighborhood xiao chi is famous(apparently ranked #2 in Chongqing), is a dry noodle dish, dressed in a bit of chili oil and topped with peanuts, green onion, and yacai(芽菜, dry pickled sprouts) and is a great menu option for the vegetarians out there.  If you're an avid meat eater you can add beef(huan ran mian/焕然面), or go for the ran chaoshou(燃抄手) which is pork wontons with all the ran mian fixings.    

YiBin Ran Mian is located in Shapingba gongrencun, just off of Hanyu Lu,roughly 100 meters from the traffic light(take a left if going up the hill, the restaurant will be on the left across the road from a large gymnasium [现代书城]).

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