Eggtie Big Beef Head (Changshou Store)
Sichuan cuisine · ⭐ 4.5
No. 166, Taoxing 2nd Road, Changshou District
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. 166, Taoxing 2nd Road, Changshou District. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Wushan Smoked Pig Trotter, Charcoal-Grilled Lamb Rack, Spinach Juice Dough Slices.
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: 4.5
- Address: No. 166, Taoxing 2nd Road, Changshou District
- Popular dishes: Wushan Smoked Pig Trotter, Charcoal-Grilled Lamb Rack, Spinach Juice Dough Slices, Tiesanping Spicy Pepper Chicken, Bawang Crispy Pork
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Dishes
Wushan Smoked Pig TrotterWushan smoked pig trotter is made from fresh pig trotters that are marinated, air-dried, and smoked, resulting in a rich, smoky flavor and tender texture.
Charcoal-Grilled Lamb RackCharcoal-grilled lamb racks are marinated and slowly roasted over charcoal, resulting in a crispy exterior and tender, juicy interior that preserves the authentic flavor of lamb.
Spinach Juice Dough SlicesSpinach Juice Dough Slices are a noodle dish made primarily from wheat flour and fresh spinach juice. Fresh spinach is juiced and mixed with flour to form a green dough, which is then cut into small pieces or hand-torn into irregular shapes. The dough slices are boiled and typically served with broth or sauce. The simple preparation retains the natural color and nutrients of spinach, resulting in a chewy texture with a subtle vegetable aroma.
Tiesanping Spicy Pepper ChickenTiesanping Spicy Pepper Chicken is a specialty dish from the Sichuan-Chongqing region. Main ingredients include chicken thigh meat or chicken pieces, a large amount of fresh green chili peppers (such as Erjingtiao peppers), Sichuan peppercorns, ginger, and garlic. The chicken is first cut into pieces, marinated, and then deep-fried in hot oil until golden and crispy on the outside. In a separate wok, ginger, garlic, Sichuan peppercorns, and a generous amount of sliced green chili peppers are stir-fried to release their fragrant and spicy aromas. The fried chicken is then added and quickly tossed to coat evenly, allowing the chicken to absorb the flavors of the peppers and peppercorns. The finished dish is vibrant in color, with crispy-on-the-outside, tender-on-the-inside chicken, featuring a prominent spicy flavor and a rich, aromatic pepper fragrance.
Bawang Crispy PorkA Chinese dish made of marinated pork belly, coated and deep-fried to achieve a crispy texture with tender meat inside, often served with a spicy or savory sauce.
Flavorful Pig IntestinesA Sichuan dish made with pork intestines stewed in spicy and fragrant seasonings, offering a rich, savory flavor.
Pressure Cooker OystersPressure cooker oysters is a dish made primarily with fresh oysters, seasoned and simmered in a pressure cooker. After cleaning the oysters, they are combined with scallions, ginger, garlic, soy sauce, and cooking wine, then pressure-cooked until tender and fully flavored.
Goose Claw and Cured Pork Trotter FlowerA traditional dish made with goose claws and cured pork trotter flower, slow-cooked with spices for a rich, gelatinous texture.
Yellow Shoot Bok ChoyA simple stir-fried dish made with tender bok choy leaves and garlic, known for its fresh taste and vibrant color.