Jintangyue Grand Hotel
Sichuan cuisine · ⭐ 3.3
Lavande Hotel, MK Plaza, 2nd–3rd Floors, Erhuan 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 Lavande Hotel, MK Plaza, 2nd–3rd Floors, Erhuan South Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cucumber Salad, Braised Chicken, Kung Pao 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: 3.3
- Address: Lavande Hotel, MK Plaza, 2nd–3rd Floors, Erhuan South Road
- Popular dishes: Cucumber Salad, Braised Chicken, Kung Pao Chicken, Crawfish, Houttuin Root
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Dishes
Cucumber SaladCold cucumber salad is a simple home-style dish made primarily from cucumbers. After slicing, the cucumbers are mixed with seasonings to create a refreshing and crisp dish. The dish features a bright green color and a refreshing, crunchy texture, making it a popular appetizer in summer.
Braised ChickenBraised chicken is a dish made with whole chicken or pieces, blanched and slowly simmered in a seasoned broth. The broth is typically made from soy sauce, star anise, cinnamon, bay leaves, Sichuan peppercorns, ginger, and scallions.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
CrawfishFresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
Houttuin RootHouttuin is a dish primarily made with Houttuin, typically washed, cut into segments, and mixed with garlic, chili, and cilantro. It can also be stir-fried with other vegetables or meat, offering a crisp texture.
Bishan Spicy Rabbit with ChiliA signature Sichuan dish from Bishan, Chongqing, featuring tender rabbit meat stir-fried with fresh chili peppers for a spicy and aromatic flavor.
Mustard ClamsFresh clams stir-fried with mustard, garlic, and ginger for a savory and spicy flavor.
Scallop with Green Onion and GingerA dish made by stir-frying scallops with green onion and ginger, resulting in a fresh and aromatic seafood delicacy.
Scallion Ginger Flower CrabA dish made with fresh flower crab stir-fried with scallions and ginger, featuring tender crab meat and aromatic flavors.
Bamboo Shoots Stir-Fried with Preserved PorkA traditional Chinese dish featuring tender bamboo shoots stir-fried with savory preserved pork, offering a balanced blend of textures and flavors.