Galactic Tea Bar · Galaxy Light
Sichuan cuisine · ⭐ 4.0
No. 120, Ba Bin Road, Banan District
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. 120, Ba Bin Road, Banan District. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Pepper Chicken, Stir-fried Yam with Wood Ear Mushrooms, Fried Crispy Peanuts.
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: 4.0
- Address: No. 120, Ba Bin Road, Banan District
- Popular dishes: Spicy Pepper Chicken, Stir-fried Yam with Wood Ear Mushrooms, Fried Crispy Peanuts, Sichuan-style Pepper Rabbit, Spicy Water-Blanched Fish
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Dishes
Spicy Pepper ChickenSpicy pepper chicken is a dish made primarily with chicken and chili peppers. Chicken pieces are blanched or pan-fried, then stir-fried with sliced peppers and seasoned to perfection. The dish has a bright color and rich flavor.
Stir-fried Yam with Wood Ear MushroomsStir-fried yam with black fungus is a home-style dish primarily made with yam and black fungus. Peel the yam, cut it into slices or strips, and soak the black fungus in advance before washing it clean. Stir-fry both ingredients together in hot oil, add seasonings such as salt and light soy sauce, and cook until the yam becomes soft and the black fungus turns crisp and tender.
Fried Crispy PeanutsA Chinese snack made by frying peanuts until crispy and golden, known for its crunchy texture and savory flavor.
Sichuan-style Pepper RabbitSpicy pickled pepper rabbit is a dish featuring rabbit meat as the main ingredient. The meat is blanched to remove odor, then stir-fried with pickled chili, ginger, garlic, and green onion. Proper heat control ensures tender, flavorful meat infused with the spicy-sour taste of the pickled peppers.
Spicy Water-Blanched FishA Sichuan dish featuring fresh carp quickly blanched and stir-fried with spicy seasonings like chili, Sichuan pepper, and fermented bean paste.
Burned Pepper TripeA Sichuan dish featuring tender tripe stir-fried with roasted green peppers and chili, delivering a spicy and aromatic flavor.
Steamed Freshwater ShrimpSteamed prawns with soy sauce is a Chinese dish made primarily with fresh river shrimp. The shrimp are washed and quickly blanched in boiling water until they turn color, then drained. It is typically served with a prepared dipping sauce made from minced ginger, sliced scallions, soy sauce, and sesame oil.
Coiled EelA dish featuring eel marinated and rolled into a coiled shape, then steamed to perfection with a savory sauce.
Braised Pork with AbaloneBraised pork with abalone is a Chinese dish made with pork belly and abalone. The pork is cut into cubes and cooked together with abalone, using soy sauce and cooking wine, then simmered slowly to achieve a delicious and tender texture.
Pickled Chicken FeetA cold dish made with chicken feet marinated in a spicy, sour sauce using pickled chili peppers and other seasonings.
Bitter Gourd Duck Foot SoupA nourishing soup made with duck feet and bitter melon, offering a delicate balance of savory and slightly bitter flavors.
Spicy CrawfishSpicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.