Xiang Baitou Earth Bowl Dishes (Xinghui Liangjiang Store)
Sichuan cuisine · ⭐ 3.7
No. 6, Middle Section of Huangshan Avenue, Xinghui Liangjiang Art & Commercial Center, Zone 2, 1st Floor
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. 6, Middle Section of Huangshan Avenue, Xinghui Liangjiang Art & Commercial Center, Zone 2, 1st Floor. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sanxia Organic Fish Lai Feng Fish, Stewed Eel with Pig Tail, Spicy Beef Noodles.
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: 3.7
- Address: No. 6, Middle Section of Huangshan Avenue, Xinghui Liangjiang Art & Commercial Center, Zone 2, 1st Floor
- Popular dishes: Sanxia Organic Fish Lai Feng Fish, Stewed Eel with Pig Tail, Spicy Beef Noodles, Signature Farmhouse Chicken, Seasonal Fresh Vegetables Stir-fry
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Dishes
Sanxia Organic Fish Lai Feng FishA dish made with fresh organic fish from the Three Gorges, stir-fried with chili, Sichuan pepper, and fermented bean paste, resulting in tender fish meat with a spicy and numbing flavor.- Stewed Eel with Pig TailStewed eel and pig tail, a rich and savory dish combining the tender texture of eel with the gelatinous richness of pork tail.
Spicy Beef NoodlesDry-mixed beef is a dish made by slicing cooked beef and mixing it with seasonings. Typically using beef shank or brisket, the meat is blanched or stewed until tender, cooled, sliced, then mixed with scallions, ginger, garlic, chili oil, soy sauce, vinegar, Sichuan pepper powder, and sesame for rich flavor and texture.
Signature Farmhouse ChickenFresh farmhouse chicken slowly simmered to tender perfection with ginger, scallions, and natural seasonings for a rich, savory flavor.
Seasonal Fresh Vegetables Stir-frySeasonal fresh vegetables stir-fry is a home-style dish made with fresh seasonal vegetables. Main ingredients include bell peppers, carrots, and broccoli, cooked quickly in hot oil to retain the nutrition and crisp texture of the vegetables.
Sichuan-style Pepper RabbitSpicy pickled pepper rabbit is a dish featuring rabbit meat as the main ingredient. The meat is blanched to remove odor, then stir-fried with pickled chili, ginger, garlic, and green onion. Proper heat control ensures tender, flavorful meat infused with the spicy-sour taste of the pickled peppers.
Stir-Fried Wild MushroomsA dish made by stir-frying fresh wild mushrooms with garlic and green peppers, resulting in a savory and aromatic flavor.
Braised BeefBraised beef is a dish made primarily with beef, blanched and then simmered with aromatics like scallions, ginger, garlic, and star anise. Seasoned with soy sauce, sugar, and cooking wine, it's slowly cooked until the beef is tender and flavorful.
Braised Pork Belly with TaroA traditional Sichuan dish featuring crispy pork belly and tender taro simmered in a savory broth, creating a rich and comforting flavor.
Tofu and Beef StewSoybean curd beef is a dish primarily made with soft tofu and beef. The beef is sliced and simmered together with the tofu, typically seasoned with fermented broad bean paste, ginger, and garlic to infuse flavor into the beef while maintaining the tofu's delicate texture.
Spicy Blood Curd and Intestine Stir-fryA spicy Sichuan dish made with blood curd and pork intestines, stir-fried with chili and Sichuan peppercorns for a bold, numbing flavor.