Hao Ting Xuan Chinese Restaurant (Chongqing Huayu Wyndham Grand Hotel)
特色菜 · ⭐ 4.7
No. 116, East Section of Taishan Avenue, 2nd Floor, Huayu Wyndham Hotel
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. 116, East Section of Taishan Avenue, 2nd Floor, Huayu Wyndham Hotel. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Beef and Ox Tripe Slices, Yang Chih Tsu, Osmanthus Tendon Jelly Stew.
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: 4.7
- Address: No. 116, East Section of Taishan Avenue, 2nd Floor, Huayu Wyndham Hotel
- Popular dishes: Spicy Beef and Ox Tripe Slices, Yang Chih Tsu, Osmanthus Tendon Jelly Stew, Sichuan-style Pickled Pepper Fish Skin, Spicy Mala Lai Feng Fish
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Dishes
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Yang Chih TsuYang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
Osmanthus Tendon Jelly StewA dessert made by slow-cooking peach gum with osmanthus flowers, resulting in a smooth and fragrant dish known for its nourishing properties.
Sichuan-style Pickled Pepper Fish SkinSpicy pickled pepper fish skin is a dish primarily made with fish skin as the main ingredient and pickled chili peppers as the辅料. The fish skin is carefully processed to remove any fishy odor while preserving its smooth and tender texture. The spicy and sour flavor of the pickled chilies perfectly blends with the fish skin, creating a dish that offers both the freshness of the sea and the appetizing kick of the pickled peppers.
Spicy Mala Lai Feng FishA Sichuan dish featuring fresh carp, stir-fried with chili, Sichuan pepper, and vegetables in a spicy sauce. The fish is tender and the flavor deeply aromatic.
Spicy Chili Squid NoodlesA spicy Sichuan dish featuring fresh shrimp stir-fried with dried chilies and Sichuan peppercorns, delivering a bold, numbing heat and savory flavor.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Black Truffle and Lily Bulb Stir-fried Shrimp RoeBlack Truffle and Lily Bulb Stir-fried Shrimp Roe is a dish made with black truffle, lily bulb, and shrimp roe, stir-fried at high heat. It has a fresh and tender texture with a rich aroma.