Long Zhou Water Drift (Wanda Huacheng Store)
Sichuan cuisine · ⭐ 3.7
No. 299 Yu'nan Avenue, Annex 60
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. 299 Yu'nan Avenue, Annex 60. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Oil-fermented Bok Choy, Pickled Pepper Intestines, Spicy Mala Chicken.
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: 3.7
- Address: No. 299 Yu'nan Avenue, Annex 60
- Popular dishes: Oil-fermented Bok Choy, Pickled Pepper Intestines, Spicy Mala Chicken, Special Floating Tofu, Blanched Fish
China trip · China travel
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Dishes
Oil-fermented Bok ChoyA Sichuan dish made by stir-frying tender bok choy with fermented bean paste oil, resulting in a savory and aromatic flavor.
Pickled Pepper IntestinesA Sichuan dish made with pork intestines marinated in pickled peppers and stir-fried with garlic and ginger, offering a spicy and tangy flavor.
Spicy Mala ChickenSpicy numbing chicken is a dish made primarily from chicken, seasoned with Sichuan pepper, green garlic, and other ingredients. The chicken is carefully selected and prepared to ensure tender texture. During cooking, the unique numbing flavor of Sichuan pepper perfectly blends with the savory aroma of the chicken, while green garlic adds a refreshing touch, creating a rich and layered taste experience.
Special Floating TofuSpecial floating tofu is a specialty dish made with soft tofu, fresh broth, and various ingredients. The tofu floats gently in the soup, with a delicate texture and fresh taste.
Blanched FishSteamed fish is a dish made with fresh fish, typically grass carp or carp. The fish is sliced and briefly blanched in boiling water, then mixed with scallions, ginger, garlic, chili, and other seasonings to preserve its tender texture.