Xi Tang Private Kitchen
Sichuan cuisine · ⭐ 4.5
No. 28 Renhe Street, First Floor, Xitang Hotel Courtyard
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. 28 Renhe Street, First Floor, Xitang Hotel Courtyard. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Steamed Egg with Loofah, Kung Pao Shrimp Balls, Stir-fried Camel Meat.
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: 4.5
- Address: No. 28 Renhe Street, First Floor, Xitang Hotel Courtyard
- Popular dishes: Steamed Egg with Loofah, Kung Pao Shrimp Balls, Stir-fried Camel Meat, Stir-Fried Beef with Yellow Onion, Boiled Camel Meat
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Dishes
Steamed Egg with LoofahA Chinese home-style dish made with loofah and eggs, gently fried and simmered to create a tender, flavorful stew.
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
Stir-fried Camel MeatA dish made by stir-frying camel meat with vegetables like green peppers and onions, resulting in a flavorful and tender dish.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.- Boiled Camel MeatA dish made by boiling camel meat with chili and Sichuan pepper, resulting in a spicy and flavorful dish.
Special Twice-Cooked PorkSpecial stir-fried pork belly is made with fatty pork belly as the main ingredient. The meat is first boiled, sliced, and then stir-fried with辅料 such as green peppers and garlic chives. During cooking, seasonings like doubanjiang (fermented broad bean paste), sweet bean sauce, and fermented black beans are added to make the meat slices red and glossy, with a rich flavor that is fatty but not greasy.
Special Mao Xue WangSpecial Maoxuewang is a Sichuan dish featuring duck blood, bean sprouts, soy skin, luncheon meat, fish slices, and more, cooked in a spicy麻 (ma) and numbing hot pot broth with fermented broad bean paste, Sichuan peppercorns, chili, ginger, and garlic.
Tomato Beef StewTomato beef stew features beef chunks and tomatoes slowly cooked together with ginger and green onions, resulting in tender beef and rich broth.
蟹黄豆腐羹蟹黄豆腐羹是一道以嫩豆腐和蟹黄为主要食材的羹汤。将豆腐切块后与蟹黄一同煮制，加入适量高汤或清水，调入盐、味精等调味料，最后勾芡使汤汁浓稠，形成细腻滑润的口感。- Tofu and Taro StewA Chinese home-style dish made with soft tofu and taro simmered in broth, offering a rich, savory flavor and tender texture.
Sour Cabbage Stir-fried with Kidney BeansA classic Chinese dish featuring sour cabbage and kidney beans, stir-fried for a tangy and savory flavor.
Sour Cabbage Yellow CatfishA Sichuan dish featuring yellow catfish cooked with fermented cabbage, known for its tangy and spicy flavor.
Abalone and Green Pepper ChickenA Chinese dish combining fresh abalone and tender chicken with green peppers, stir-fried to a savory, slightly spicy flavor.