Niu Wai Po Beef Bone & Pig Trotter (Huayu Jinxiu Plaza Branch)
特色菜 · ⭐ 4.0
Northeast corner of the intersection of North Section of Huafu Avenue and Huafeng Avenue
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 Northeast corner of the intersection of North Section of Huafu Avenue and Huafeng Avenue. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dried Cowpea Stir-Fry, Crispy Pig Trotter, Beef Neck Bones.
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: 特色菜
- Rating: 4.0
- Address: Northeast corner of the intersection of North Section of Huafu Avenue and Huafeng Avenue
- Popular dishes: Dried Cowpea Stir-Fry, Crispy Pig Trotter, Beef Neck Bones, Special Beef Trotter, Braised Beef
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Dishes
Dried Cowpea Stir-FryA traditional Chinese dish made by stir-frying dried cowpeas with minced meat and chili, resulting in a savory and satisfying flavor.
Crispy Pig TrotterA Sichuan dish featuring slow-cooked pig trotters with a crispy outer layer, offering rich flavor and satisfying texture.
Beef Neck BonesBeef neck bones are made from the neck bones and meat of cattle. After blanching to remove odor, they are simmered slowly with seasonings such as star anise, cassia bark, and soy sauce until tender and fully flavored. The finished dish has a bright red color, soft meat, and rich bone marrow.
Special Beef TrotterA dish featuring beef trotters slowly stewed until tender, seasoned with a secret blend of spices and served with rich, gelatinous texture.
Braised BeefBraised beef is a dish primarily made with beef, prepared through slow stewing to achieve tender meat and rich broth. The recipe uses high-quality beef combined with various spices and seasonings, then slowly stewed for an extended period to allow the beef to fully absorb the flavorful broth, resulting in a deep and satisfying taste.
Crispy Fried Egg with Tiger SkinHǔpí Zhà Dàn is a Chinese dish made primarily with eggs. Eggs are beaten and fried in hot oil until set, then seasoned with soy sauce, sugar, and vinegar to create a tiger-striped pattern on the surface. The sauce is reduced to finish. Proper heat control ensures a crispy exterior and tender interior.
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
Yellow Shoot Bok ChoyA simple stir-fried dish made with tender bok choy leaves and garlic, known for its fresh taste and vibrant color.
Mung Bean SproutsMung bean sprouts are grown from mung beans and have a long, slender shape with two small,嫩 green leaves at the tip. They can be cooked by stir-frying, made into a cold dish, or used as an ingredient. The texture is crisp and tender, and they are rich in nutrition.
Golden Egg DumplingsGolden egg dumplings made by wrapping pork filling in egg skin and pan-frying until golden brown. Main ingredients include eggs, pork, scallions, and ginger. The eggs are beaten and spread into thin sheets, filled with seasoned meat, rolled into dumpling shapes, then gently fried over low heat.