Specialty Dry Pot · Small Hot Pot · Authentic Sichuan Restaurant
Sichuan cuisine · ⭐
No. 56, East Section of Taishan Avenue
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 No. 56, East Section of Taishan Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spiced Century Egg Salad, Cold-Mixed Clams, Spiced Tofu Salad.
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:
- Address: No. 56, East Section of Taishan Avenue
- Popular dishes: Spiced Century Egg Salad, Cold-Mixed Clams, Spiced Tofu Salad, Cucumber Salad, Tofu and Vegetable Soup
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Dishes
Spiced Century Egg SaladCold mixed century eggs is a chilled dish featuring century eggs as the main ingredient. The eggs are peeled, sliced, and mixed with scallions, ginger, garlic, soy sauce, vinegar, and sesame oil. No cooking required.
Cold-Mixed ClamsA refreshing dish made with fresh clams tossed in a savory dressing of garlic, chili, and herbs.
Spiced Tofu SaladCold tofu slices salad made with tofu, blanched to remove odor, mixed with scallions, ginger, garlic, cilantro, soy sauce, vinegar, sesame oil, and chili oil. Simple to prepare, crisp in texture.
Cucumber SaladCold cucumber salad is a simple home-style dish made primarily from cucumbers. After slicing, the cucumbers are mixed with seasonings to create a refreshing and crisp dish. The dish features a bright green color and a refreshing, crunchy texture, making it a popular appetizer in summer.
Tofu and Vegetable SoupA light soup made with soft tofu and seasonal vegetables, simmered in broth for a fresh and nourishing dish.
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.
Sichuan-Style Eel in Boiling SauceA Sichuan dish featuring fresh eel cooked in a spicy, numbing broth with vegetables and chili peppers.
Cabbage Sichuan PorkA classic Sichuan dish featuring stir-fried pork belly with cabbage, seasoned with fermented bean paste and spices.
Spicy Oil Pig EarsSichuan-style cold dish made with boiled pig ears sliced and mixed with chili oil, garlic, green onions, chili powder, and Sichuan pepper.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.