Minchu Jianghu · Folk Dishes · Jianghu Cuisine (Xin Pafang Store)
Sichuan cuisine · ⭐ 4.4
No. 28, Xinpaifang 1st Road
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, Xinpaifang 1st Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stewed Lotus Root with Three Delicacies from Honghu, Braised Dish Duo, Heritage Lotus Root Soup.
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: 4.4
- Address: No. 28, Xinpaifang 1st Road
- Popular dishes: Stewed Lotus Root with Three Delicacies from Honghu, Braised Dish Duo, Heritage Lotus Root Soup, Minjia Braised Pig Trotters, Double Pepper Chicken
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Dishes
Stewed Lotus Root with Three Delicacies from HonghuA dish featuring lotus root from Honghu, simmered with chicken, ham, and mushrooms for a rich, savory flavor.
Braised Dish DuoA Chinese dish featuring two braised items, typically beef and tofu skin, simmered in a savory spice blend for rich flavor.
Heritage Lotus Root SoupA traditional soup made with fresh lotus root and bones, slowly simmered to create a rich, savory broth with tender, sweet lotus root.
Minjia Braised Pig TrottersA Chinese dish featuring pig trotters slowly braised with spices and seasonings, resulting in tender, flavorful meat.
Double Pepper ChickenA spicy stir-fry dish made with chicken and green and red peppers, known for its bold flavor and aromatic heat.
Spicy Double CrispA Sichuan dish featuring pork stomach and duck intestine stir-fried with chili and Sichuan peppercorns for a spicy, crunchy texture.
Pickled Chili Beef StripsA Sichuan dish made by stir-frying thin slices of beef with pickled chili, garlic, and seasonings, offering a spicy and tangy flavor.
YuBei Spicy Chicken with Sichuan PeppercornsYuBei Spicy Chicken with Sichuan Peppercorns features tender chicken stir-fried with abundant Sichuan peppercorns and dried chilies, delivering a bold, numbingly spicy flavor typical of Chongqing cuisine.
Century Steamed Pork Intestines with Rice FlourA traditional Chinese dish made by steaming seasoned pork intestines coated in rice flour until tender and flavorful.
Fresh Pepper Eel SegmentsA Sichuan dish made with fresh eel and green peppers, stir-fried to a spicy and tender finish.
Spicy Mouth-Watering ChickenSpicy numbing chicken is a cold dish made with chicken thighs or whole chicken, boiled, cooled, sliced, and mixed with a spicy sauce of Sichuan peppercorns, chili oil, garlic, ginger, scallions, sesame paste, soy sauce, vinegar, sugar, and sesame oil. The dish has a bright red color, tender chicken, and a rich, spicy-savory flavor.