Hai Tang Yi Jiu
Sichuan cuisine · ⭐ 4.0
Unit 9-LG02, Changzhou Ancient City
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 Unit 9-LG02, Changzhou Ancient City. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Rice Vermicelli Stew with Pig's Stomach, Spicy Green Pepper and Clam Rabbit, Mountain Delicacies Braised Abalone.
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: 4.0
- Address: Unit 9-LG02, Changzhou Ancient City
- Popular dishes: Rice Vermicelli Stew with Pig's Stomach, Spicy Green Pepper and Clam Rabbit, Mountain Delicacies Braised Abalone, Signature Xiangsi Beef Cubes, Flame Stir-fried Yellow Beef
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Dishes
Rice Vermicelli Stew with Pig's StomachRice Vermicelli Stew with Pig's Stomach is a Chinese dish made primarily with rice vermicelli and pig's stomach, cooked with seasonings. It has a rich flavor with a strong sauce taste and freshness.
Spicy Green Pepper and Clam RabbitA spicy Sichuan-style dish featuring fresh clams and tender rabbit meat stir-fried with green peppers, delivering a bold, aromatic flavor.
Mountain Delicacies Braised AbaloneMountain Delicacies Braised Abalone is a Chinese dish made with abalone and various mountain delicacies. The abalone is stewed and then combined with the mountain ingredients, resulting in a rich and flavorful dish.
Signature Xiangsi Beef CubesSignature Xiangsi Beef Cubes is a Hunan dish made with beef, stir-fried with chili, ginger, garlic, and other seasonings. It has a tender texture and spicy, appetizing flavor.
Flame Stir-fried Yellow BeefFlame Stir-fried Yellow Beef is a Sichuan dish made with yellow beef and ingredients such as green peppers and red peppers, stir-fried over high heat. The meat is tender, with a spicy and fragrant flavor, highlighting the characteristics of Sichuan cuisine.
Crisp Cucumber SaladCrisp cucumber is a cold dish primarily made with fresh cucumbers. After washing the cucumbers, slice or cut them into strips, then lightly salt and let sit for a while to draw out moisture. Once drained, mix with minced garlic, vinegar, sugar, and sesame oil to taste. The preparation is simple and highlights the refreshing crispness of the cucumber.
Fuxi Roast Native PigFuxi Roast Native Pig is a traditional dish made with local native pig, marinated and roasted using a special method. The meat is tender, with a crispy skin and rich flavor.
Fatty Intestine with Duck BloodA Sichuan dish made with pork intestines and duck blood, stir-fried with chili and fermented bean paste for a spicy and savory flavor.
West Lake Longjing Golden BoneWest Lake Longjing Golden Bone is a Chinese dish made with pork ribs, marinated with West Lake Longjing tea and special seasonings, then pan-fried. It has a crispy exterior and tender meat with a blend of tea fragrance and seasoning.
Braised Abalone in Yellow SauceA premium dish featuring fresh abalone braised in a savory yellow sauce with soy, wine, and aromatics.