Longmen Restaurant
其他美食 · ⭐ 2.9
Beside Longyin Gate, Ciqikou Wharf
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 Beside Longyin Gate, Ciqikou Wharf. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Twice-Cooked Pork, Three Fresh Ingredients Stir-Fry, Da Hong Pao.
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: 其他美食
- Rating: 2.9
- Address: Beside Longyin Gate, Ciqikou Wharf
- Popular dishes: Twice-Cooked Pork, Three Fresh Ingredients Stir-Fry, Da Hong Pao, Home-style Tofu, Signature Mao Xue Wang
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Dishes
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Three Fresh Ingredients Stir-FryDì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
Da Hong PaoDa Hong Pao is a dish featuring tea as the main ingredient, typically paired with chicken, pork, or seafood. It's prepared by marinating and stir-frying or stewing, allowing the tea to infuse the dish with its distinctive aroma.
Home-style TofuHome-style tofu is a Chinese dish primarily made with tofu, often enhanced with minced pork, diced chicken, or shrimp to add texture. The tofu is first pan-fried until golden on both sides, then combined with ingredients and seasonings such as soy sauce, garlic, and ginger slices, and slowly simmered until flavorful. Finally, the sauce is reduced to finish the dish.
Signature Mao Xue WangSpicy Sichuan-style Mao Xue Wang is a hot pot dish primarily made with duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. The ingredients are blanched or boiled together and then finished with a drizzle of hot oil and seasonings such as chili peppers and Sichuan peppercorns.
Stir-Fried Water SpinachA simple and healthy dish made by stir-frying water spinach with garlic, resulting in a fresh and light flavor.
Glutinous Rice DuckA traditional dish made by stuffing a cured and dried duck with glutinous rice and spices, then steamed until tender and flavorful.
Spicy Broad Noodles with Pea PasteWan Za Mian is a noodle dish primarily made with noodles, peas, and mixed sauce. The preparation involves mixing cooked noodles with stir-fried mixed sauce and tender, stewed peas, resulting in a rich and satisfying texture.
Stir-fried Pork Tenderloin with MushroomsStir-fried pork tenderloin with mushrooms is a Chinese dish made primarily with pork tenderloin and mushrooms, quickly stir-fried. It has a fresh and tender texture with an aromatic flavor.
Chicken Offal Máo Xuè WàngA spicy Sichuan-style dish made with chicken offal and duck blood, simmered in a fiery broth with vegetables and spices.