Zuisienlou Chinese Banquet Hall (University Town Branch)
Sichuan cuisine · ⭐ 4.4
No. 20, Sixian Road, Xicheng Lanwan Ground-floor Commercial Space
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. 20, Sixian Road, Xicheng Lanwan Ground-floor Commercial Space. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Pepper Rabbit, Signature Laifeng Fish, Signature Crispy Butterfly Bone.
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. 20, Sixian Road, Xicheng Lanwan Ground-floor Commercial Space
- Popular dishes: Spicy Pepper Rabbit, Signature Laifeng Fish, Signature Crispy Butterfly Bone, Gele Mountain Spicy Chicken, Earthworm Eel in the Jianghu Style
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Dishes
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.
Signature Laifeng FishSignature Laifeng fish features fresh grass carp, marinated and deep-fried until crispy, then stir-fried with doubanjiang, chili, and Sichuan peppercorns. Tender meat with rich spicy flavor.
Signature Crispy Butterfly BoneSignature crispy butterfly bone is a Chinese snack made primarily from pork ribs, which are marinated and fried. The outer layer is crispy, and the inner meat is tender with a rich texture.
Gele Mountain Spicy ChickenGelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
Earthworm Eel in the Jianghu StyleA dish made with fresh eel stir-fried with chili, ginger, and garlic, featuring a spicy and savory flavor typical of regional Chinese cuisine.
Bishan RabbitBishan Rabbit is a traditional dish from Bishan, Chongqing, made with fresh rabbit meat stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a spicy and numbing flavor.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Pouched TofuA traditional Chinese dish made by wrapping meat or vegetable filling in soft tofu and steaming it, resulting in a tender and savory flavor.
Drunk Immortal Spicy ChickenA spicy Sichuan-style cold dish made with chicken, peanuts, and a flavorful sauce, known for its numbing and spicy taste.
Fresh Pepper EelFresh pepper eel is made with live eel stir-fried with fresh chili peppers, resulting in a tender texture and rich spicy flavor.