Shanweiyuan
Sichuan cuisine · ⭐ 3.8
No. 15 Baohua Avenue
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 No. 15 Baohua Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Tujia Shaozi Fish, Tujia Braised Beef, Tujia Sour Cabbage Fish.
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: 3.8
- Address: No. 15 Baohua Avenue
- Popular dishes: Tujia Shaozi Fish, Tujia Braised Beef, Tujia Sour Cabbage Fish, Dry-Fried Intestines, Pickled Pepper Wild Mushrooms
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Dishes
Tujia Shaozi FishA dish made with fresh fish and Shaozi (a type of spice), seasoned with various ingredients to create a fragrant and savory flavor.
Tujia Braised BeefA traditional dish made by slow-cooking beef brisket with various spices until tender, reflecting the rich flavors of the Tujia ethnic group.
Tujia Sour Cabbage FishA dish featuring tender fish slices and sour cabbage, stir-fried with spices and simmered in a spicy-sour broth. Known for its tangy and numbing flavor.
Dry-Fried IntestinesA Sichuan dish made by stir-frying cleaned pork intestines until crispy, seasoned with chili and Sichuan pepper for a spicy, aromatic flavor.
Pickled Pepper Wild MushroomsA Sichuan dish featuring wild mushrooms stir-fried with pickled chili peppers, offering a spicy and tangy flavor.
Braised Pork Ribs with TaroA traditional Chinese dish made by slow-cooking pork ribs and taro in a savory sauce until tender, with the taro absorbing the rich flavors.
Sichuan-style stir-fried pork with yam skinShao Pi Hui Guo Rou is a dish primarily made with pork belly and sweet potato skin. The pork belly is sliced, boiled first, then stir-fried to render out the fat. It is then sautéed with fermented broad bean paste, garlic, ginger, and other seasonings until fragrant, before adding rehydrated sweet potato skin to stir-fry together, allowing the skin to absorb the rich meat aroma.
Pickled Sea Chili Twice-Cooked PorkA Sichuan dish featuring pork belly stir-fried with pickled sea chili, offering a rich, tangy and spicy flavor.
Beef and Greens Stir-FryA stir-fry dish made with tender beef strips and fresh greens, quickly cooked to retain texture and flavor.
Chicken Offal with Mung Bean NoodlesA dish featuring chicken offal and mung bean noodles, stir-fried with aromatics for a savory, satisfying flavor.