Sometimes · Custom Private Banquet (Nanbin Road Branch)
特色菜 · ⭐ 4.8
4th Floor, Building No. 1, Liangjiang Yihao, Yangguang 100 International New City, Tanzishi
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 4th Floor, Building No. 1, Liangjiang Yihao, Yangguang 100 International New City, Tanzishi. 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 Pepper and Young Ginger Rabbit, Shark Fin Soup, Flame House Grilled M6 Ribeye Steak.
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: 4.8
- Address: 4th Floor, Building No. 1, Liangjiang Yihao, Yangguang 100 International New City, Tanzishi
- Popular dishes: Spicy Pepper and Young Ginger Rabbit, Shark Fin Soup, Flame House Grilled M6 Ribeye Steak, Braised Black Vinegar Abalone, Glass-braised Pigeon
China trip · China travel
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Dishes
Spicy Pepper and Young Ginger RabbitSpicy Pepper and Young Ginger Rabbit is a Sichuan dish made with rabbit meat, spicy peppers, and young ginger. The rabbit meat is sliced and stir-fried with spicy peppers and young ginger, offering a fresh and spicy flavor.
Shark Fin Soup浓汤鱼翅 is a soup made primarily with shark fin, simmered slowly with broth, ham, and chicken. Shark fins must be soaked beforehand and cooked in broth to create a rich, smooth, and tender soup.
Flame House Grilled M6 Ribeye SteakPremium M6 ribeye steak grilled with flame house seasoning, offering a rich, savory flavor and tender texture.
Braised Black Vinegar AbaloneBraised Black Vinegar Abalone is a dish made with abalone and special braised meat sauce. The abalone becomes tender after cooking, and the braised meat sauce gives it a rich flavor.
Glass-braised PigeonGlass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
Secret-Recipe Duck TongueFresh duck tongues are marinated, blanched, and slowly cooked with a blend of spices and seasonings to create a tender and flavorful dish.
Breeze Bay Large Blue CrabFresh large blue crab stir-fried with garlic, chili, and breadcrumbs, resulting in a crispy exterior and tender meat.
Braised Australian Premium 6-Head Abalone in Black Bean SaucePremium Australian abalone braised in rich black bean sauce, tender and flavorful.
Black Truffle with Dongpo Braised PorkA refined fusion of Dongpo braised pork and black truffle, featuring slow-cooked pork belly with rich umami and aromatic truffle notes.
Black Gold Crispy SquabFresh squab is marinated, air-dried, and deep-fried until the skin turns crispy and black-gold in color, with tender and juicy meat inside.