Xu Dingsheng Folk Cuisine (Nanping Houbao Branch)
Sichuan cuisine · ⭐ 4.0
Near No. 91-Attached 6, Nanping Xin Street, Nanping Subdistrict (opposite Home Inn)
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 Near No. 91-Attached 6, Nanping Xin Street, Nanping Subdistrict (opposite Home Inn). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: 养生筒骨藕汤, Spicy Tender Goose Intestine, Braised Spare Ribs Wrapped in Clay.
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: 4.0
- Address: Near No. 91-Attached 6, Nanping Xin Street, Nanping Subdistrict (opposite Home Inn)
- Popular dishes: 养生筒骨藕汤, Spicy Tender Goose Intestine, Braised Spare Ribs Wrapped in Clay, Spicy Pepper Rabbit, Big Knife Braised Pork
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Dishes
养生筒骨藕汤A nourishing soup made with pork ribs and lotus root, slowly simmered to create a rich, creamy broth with soft, tender lotus slices.
Spicy Tender Goose IntestineA spicy Sichuan-style cold dish made with tender goose intestines quickly blanched and tossed in a flavorful chili sauce, known for its crisp texture and numbing heat.
Braised Spare Ribs Wrapped in ClayBraised spare ribs, made with pork ribs as the main ingredient, marinated with various spices and seasonings, then wrapped in lotus leaves and coated with yellow clay before baking. The finished ribs are tender and juicy, infused with the fresh aroma of lotus leaves and the smoky fragrance of baked clay, offering a unique flavor.
Spicy Pepper RabbitA Sichuan dish made with rabbit meat stir-fried with green chili peppers, garlic, and ginger. Known for its spicy and aromatic flavor.
Big Knife Braised PorkA traditional Sichuan home-style dish made with pork belly sliced thick and braised with fermented bean paste, chili, and Sichuan peppercorns for rich, spicy flavor.
Sweet and Sour FishSweet and sour fish is a dish made by frying or pan-frying fresh fish, then pouring a prepared sweet and sour sauce over it. Main ingredients include fish, sugar, vinegar, soy sauce, ginger, and scallions. The fish is cleaned, scored, marinated, and deep-fried until crispy. A sauce of sugar, vinegar, soy sauce, water, and starch is then made and poured evenly over the fish.
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.
Flying Dragon FishA dish made by steaming fresh fish with ginger, scallions, and garlic, resulting in tender and flavorful meat.
Spicy Crawfish DelightSpicy mouth-watering catfish is a dish featuring fresh catfish marinated with wine, ginger, then fried or pan-fried until crispy, and finally stir-fried with chili, Sichuan pepper, garlic, and doubanjiang for rich flavor and crunchy texture.
Fish-Flavored EggplantFish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
Fresh Chili Crucian CarpA Sichuan dish featuring fresh green chili and crucian carp, pan-fried and stir-fried together with seasonings for a spicy, aromatic flavor.