Daquanzi Flavor Research Institute (Longhu Bailue Street Store)
Cantonese cuisine · ⭐ 4.3
3rd Floor, Unit S1-0315, Elevator B, Longhu Baile Street, Hongjin Road
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 3rd Floor, Unit S1-0315, Elevator B, Longhu Baile Street, Hongjin Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Pork Belly Char Siu, Big Circle Boy Char Siu Rice in Clay Pot, Signature Roast Goose.
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: Cantonese cuisine
- Rating: 4.3
- Address: 3rd Floor, Unit S1-0315, Elevator B, Longhu Baile Street, Hongjin Road
- Popular dishes: Pork Belly Char Siu, Big Circle Boy Char Siu Rice in Clay Pot, Signature Roast Goose, Lao Ji, Pork Rib with Chencun Rice Noodles
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Dishes
Pork Belly Char SiuPork belly marinated in char siu sauce and roasted until caramelized, offering a sweet and savory flavor with tender meat.
Big Circle Boy Char Siu Rice in Clay PotA traditional Cantonese dish featuring fragrant rice cooked with preserved meats like char siu and lap cheong, served in a clay pot with a crispy bottom layer.
Signature Roast GooseOur signature roast goose is made from tender goose meat, carefully marinated and then roasted using a special technique. The skin is golden and crispy, while the meat remains tender and juicy, with an irresistible aroma.
Lao JiA cold dish made by boiling chicken, cooling it, and mixing with seasonings for a refreshing taste.
Pork Rib with Chencun Rice NoodlesA Cantonese dish featuring tender pork ribs and smooth rice noodles, simmered in a savory sauce for rich flavor.
Spring Mulberry Shoots Stir-fryA light and fresh dish made from tender mulberry shoots stir-fried with garlic and ginger, perfect for spring.
Fried Dough ShrimpOil-fried shrimp is a dish made primarily with shrimp and fried dough sticks. After marinating, the shrimp is stir-fried with the dough sticks, allowing the sticks to absorb the shrimp's flavor while the shrimp gains a crispy texture from the sticks. Common seasonings include scallions, ginger, garlic, soy sauce, and cooking wine.
Flame-Grilled Egg Yolk Char SiuA Cantonese dish featuring succulent char siu glazed with egg yolk and flamed tableside for dramatic presentation.
Beef Shank StewBeef brisket stew is a dish primarily made with beef brisket. The preparation typically involves slow-cooking the beef brisket together with spices and seasonings until the meat becomes tender and the broth becomes rich.
Chicken Stew in Clay PotA Cantonese dish made by stewing a hen with ginger, garlic, and chili in a clay pot, resulting in tender meat and rich broth.