Four Seasons Little Restaurant · Fresh Local Produce · Specialty Dishes
Sichuan cuisine · ⭐ 4.6
Room 2-6, No. 366, Beibin 1st Road, Annex No. 15
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 Room 2-6, No. 366, Beibin 1st Road, Annex No. 15. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger Stir-Fried Frog, Pan-fried Local Mud Duck, Spicy Beef Tripe Stir-Fry.
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: Room 2-6, No. 366, Beibin 1st Road, Annex No. 15
- Popular dishes: Young Ginger Stir-Fried Frog, Pan-fried Local Mud Duck, Spicy Beef Tripe Stir-Fry, Spicy Stir-Fried Tripe, Beef Stew with Vegetables
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Dishes
Young Ginger Stir-Fried FrogFreshly slaughtered frog stir-fried with young ginger, delivering a spicy and aromatic flavor.
Pan-fried Local Mud DuckA dish featuring locally raised mud duck, marinated and pan-fried until crispy skin and tender meat.
Spicy Beef Tripe Stir-FrySpicy tripe is a dish made by quickly stir-frying pig or beef tripe with chili, garlic, ginger, and scallions. The tripe is sliced after processing and stir-fried with chili pieces and seasonings to retain its crisp and tender texture.
Spicy Stir-Fried TripeA spicy cold dish made by quickly mixing beef tripe with garlic, chili, and Sichuan pepper for a crisp, numbingly flavorful bite.
Beef Stew with VegetablesA hearty dish made with beef and vegetables, slow-cooked to create a rich, savory flavor.
Pan-fried Pork IntestinesA Chinese dish made by pan-frying cleaned pork intestines with aromatics until crispy outside and tender inside.
Soft-shelled Turtle with Local ChickenSoft turtle and free-range chicken are stewed together, highlighting the turtle's tenderness and chicken's rich aroma. Ginger and scallions are added for slow simmering, allowing flavors to blend into a rich broth.
Scallion Fragrant TaroA Chinese home-style dish made with taro and scallions, steamed and stir-fried for a soft, fragrant taste.
Jumping Fish Slimming DishFried carp marinated and quickly cooked in hot oil, then tossed with a spicy-sour sauce made from garlic, ginger, and chili. Served with scallions for a light, satisfying dish ideal for weight loss.
Diving Slim FishDiving Slim Fish is a healthy dish made with fresh fish and ingredients such as ginger, garlic, and chili, cooked by steaming or braising. It highlights the tender texture and low-fat characteristics of the fish.
Bifengtang EelA dish made with eel stir-fried with garlic, chili, and breadcrumbs, resulting in a crispy and spicy flavor.
Sour Cabbage and Doubanjiang SoupA spicy and sour soup made with fermented cabbage and doubanjiang, often including pork or tofu, typical of Sichuan cuisine.
Huo Xiang Eel Segments (Freshly Killed)Fresh eel segments stir-fried with Ho Xiang herb, offering a savory and aromatic flavor.