Ming Chu Xuan · Restaurant
Sichuan cuisine · ⭐ 4.6
Building 2, Zone A, Huayu Beicheng Central Hub, No. 68 East Taishan 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 Building 2, Zone A, Huayu Beicheng Central Hub, No. 68 East Taishan Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Health Nourishing Soup, Master Chef's Old Jar Pickled Pepper Quick-Boiled Slim Fish, Big Leaf Coriander and Beef Salad.
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: 4.6
- Address: Building 2, Zone A, Huayu Beicheng Central Hub, No. 68 East Taishan Avenue
- Popular dishes: Health Nourishing Soup, Master Chef's Old Jar Pickled Pepper Quick-Boiled Slim Fish, Big Leaf Coriander and Beef Salad, Baying Maoxuewang, Cantonese Boiled Chicken
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Dishes
Health Nourishing SoupA nourishing soup made with lean meat, goji berries, red dates, and lotus seeds, slowly simmered for health benefits and a mild sweet taste.
Master Chef's Old Jar Pickled Pepper Quick-Boiled Slim FishFresh grass carp is marinated with aged pickled peppers, then quickly blanched. The fish is tender with a tangy spicy flavor and strong pickled pepper aroma. Main ingredients: grass carp and aged pickled peppers; method: marination followed by quick blanching.
Big Leaf Coriander and Beef SaladA cold dish made with fresh big leaf coriander and tender beef, seasoned with garlic, chili oil, and soy sauce for a refreshing, slightly spicy flavor.
Baying MaoxuewangBaying Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and canned meat. Ingredients are blanched or cooked first, then stir-fried with spicy beef tallow base and simmered in broth, finished with green onions and chili powder.
Cantonese Boiled ChickenA Cantonese classic, this dish features fresh chicken poached in cold water until tender, then chilled to retain its delicate texture. Served sliced with ginger and scallion sauce for a savory, refreshing taste.
Mixed Seafood in SauceLaozhi Xiaohai Xian is a cold dish primarily made with fresh seafood, commonly including ingredients such as shrimp, clams, squid, and scallops, combined with vegetables like cucumber and carrot. It is marinated in a prepared sauce. To prepare, the seafood is either blanched or served raw, mixed with sliced accompaniments, and then tossed with seasonings such as soy sauce, vinegar, garlic, chili, and sesame oil.
Spicy麻 Sichuan Sweet Bamboo ShootsFresh Yunnan sweet bamboo shoots are tossed with spicy chili oil, Sichuan peppercorns, and garlic for a refreshing, numbingly aromatic dish.
Flowing Sand BunA流沙包 is a Chinese pastry made with a flour-based dough and filled with a mixture of salted egg yolk and sugar oil. It is prepared by wrapping the filling in fermented dough and steaming it, resulting in a soft outer skin and a flowing, molten filling when heated.
Cordyceps Chicken SoupA nourishing soup made with old hen, cordyceps, and goji berries, slowly simmered for a rich, savory flavor.
Lime Plum Pork RibsPork ribs marinated with lime juice and plum, then braised to tender perfection with a refreshing sour-sweet flavor.
Spicy Skin-on RabbitA spicy Sichuan dish made with skin-on rabbit meat, stir-fried with chili and Sichuan peppercorns for a numbing, fiery flavor.