Cuiyun Water Boiled Beef (Moshui Linxi Store)
Sichuan cuisine · ⭐ 3.4
No. 4 Wenyuan South Road
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. 4 Wenyuan South Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Cold Rabbit, Stir-Fried Beef with Yellow Onion, 干扁土豆丝.
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: 3.4
- Address: No. 4 Wenyuan South Road
- Popular dishes: Spicy Cold Rabbit, Stir-Fried Beef with Yellow Onion, 干扁土豆丝, Enoki Mushroom, Pickled Chili Eel
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Spicy Cold RabbitCold Rabbit is a chilled dish made primarily with rabbit meat, cut into pieces, boiled, then mixed and marinated or stir-fried with chili, Sichuan pepper, garlic, ginger, and other seasonings before being served cold.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
干扁土豆丝干扁土豆丝是一道以土豆为主要食材的炒菜，将土豆切成细丝后用油煸炒至表面微焦，加入调味料翻炒均匀，使土豆丝变得干香入味。
Enoki MushroomBamboo fungus is a dish primarily made with bamboo fungus as the main ingredient. To prepare it, first clean the bamboo fungus thoroughly, then slice or tear it into strips according to preference. Next, cook it using methods such as stir-frying, boiling, or stewing, and add seasonings like salt and soy sauce to enhance flavor. Finally, cook until the bamboo fungus is fully tender and ready to enjoy.
Pickled Chili EelA Sichuan dish made with eel stir-fried in pickled chili, garlic, and ginger, offering a spicy and tangy flavor.
Silver CarpSoftshell fish is a dish primarily made with fresh softshell fish, typically cleaned, marinated, and then cooked by frying, boiling, or braising. Common ingredients include ginger slices, green onions, and cooking wine to enhance flavor while preserving tenderness.
Cuiyun Water-Boiled FishA Sichuan dish featuring tender fish slices cooked in a spicy and numbing broth with vegetables like bean sprouts and wood ear mushrooms, known for its rich flavor and bold heat.
Old Pickled Cabbage with Tiao Pi and Twice-Cooked PorkA Sichuan dish featuring twice-cooked pork stir-fried with old pickled cabbage and sweet potato skin, offering a savory and aromatic flavor.
Changshou Lake Fish NoodlesChangshou Lake Fish Noodles is a traditional specialty from Chongqing's Changshou Lake, made by mixing fresh fish paste with flour to form delicate, flavorful noodles. Typically served in clear broth with ginger and scallions for a fresh, savory taste.
Braised Abalone with Local Chicken DumplingsBraised abalone with local chicken dumplings is a Chinese dish made with abalone and local chicken, cooked by stewing. The abalone is delicious, and the local chicken has a firm texture with rich flavor.