Dongting Lotus Root Bowl Dishes & Jianghu Cuisine (Lankai Shanshui Huafu Branch)
Sichuan cuisine · ⭐ 3.6
Baigong Road
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 Baigong Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cucumber Salad, Palm-sized Beef, Maoxuewang.
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: 3.6
- Address: Baigong Road
- Popular dishes: Cucumber Salad, Palm-sized Beef, Maoxuewang, Spicy Tripe with Fermented Chili, Braised pork with glutinous rice
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Dishes
Cucumber SaladCold cucumber salad is a simple home-style dish made primarily from cucumbers. After slicing, the cucumbers are mixed with seasonings to create a refreshing and crisp dish. The dish features a bright green color and a refreshing, crunchy texture, making it a popular appetizer in summer.
Palm-sized BeefHand-sized beef is a dish primarily made with beef, typically using beef shank or brisket. After cutting into pieces and marinating, it's stewed or braised with葱,姜,蒜 to make the meat tender and flavorful.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Spicy Tripe with Fermented ChiliA spicy Sichuan-style dish made by stir-frying pork intestines with fermented chili peppers, delivering a rich, numbingly hot flavor.
Braised pork with glutinous riceBurned white is a Chinese dish made with pork belly, sliced after boiling and mixed with seasoned glutinous rice, doubanjiang, soy sauce, then steamed. It has a bright red color, tender meat, and rich flavor.
Lotus Root Soup PotLotus root soup pot is a soup dish mainly made with lotus root, combined with meat or vegetables and stewed. The lotus root is sliced or cubed, then cooked together with chicken or ribs in a pot, boiled until soft, and seasoned before serving.
Pea SoupA smooth soup made from fresh peas, blended into a creamy consistency and lightly seasoned with salt and starch.
Sauce-Braised Pork with Spicy SauceA classic Sichuan dish made by stir-frying pork belly with fermented bean paste, green peppers, and scallions for a rich, spicy flavor.
Braised Pork SpineStewed pork spine ribs is a traditional Chinese dish using pork spine ribs as the main ingredient. The ribs are first washed and simmered, then seasoned with soy sauce, sugar, and spices, and slowly stewed until fully flavored. The finished dish has a rich sauce aroma, tender meat that easily separates from the bone, and a delicious taste.
Iron Plate IntestineA Chinese dish made by stir-frying cleaned pork intestines with spices on an iron plate, resulting in a spicy and savory flavor.
Grilled Squid TentaclesSizzling squid tentacles is a dish made by stir-frying squid tentacles on a hot iron plate. The squid tentacles, after marinating, are quickly stir-fried with vegetables such as onions and peppers until fully cooked and well-seasoned.