He He Mu Jiang Hu Cuisine
其他美食 · ⭐ 3.8
No. 19, Baixin Road, Annex No. 41
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. 19, Baixin Road, Annex No. 41. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold-Mixed Clams, Ginger Braised Chicken, Spicy Pepper Rabbit.
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: 其他美食
- Rating: 3.8
- Address: No. 19, Baixin Road, Annex No. 41
- Popular dishes: Cold-Mixed Clams, Ginger Braised Chicken, Spicy Pepper Rabbit, Lai Feng Fish, Pickled Chili Eel Segments
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Dishes
Cold-Mixed ClamsA refreshing dish made with fresh clams tossed in a savory dressing of garlic, chili, and herbs.
Ginger Braised ChickenGinger braised chicken is a Chinese dish made with chicken, ginger, soy sauce, and sugar, cooked by stir-frying or stewing. It has a fresh and fragrant flavor with a strong ginger taste and tender meat.
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.
Lai Feng FishLai Feng Fish is made primarily from grass carp, seasoned with fermented broad bean paste, pickled chili peppers, and other condiments, then prepared through marinating and stir-frying or boiling. The fish meat is tender and the sauce is rich and flavorful.
Pickled Chili Eel SegmentsA Sichuan dish featuring tender eel segments stir-fried with pickled chili, garlic, and ginger, delivering a spicy and tangy flavor.
Braised Spicy Lamb HoovesBraised spicy lamb hooves is a dish made with lamb hooves and spices such as chili and Sichuan pepper, then simmered. The texture is soft and the flavor is rich and spicy.
Spicy Pig IntestinesSpicy tripe is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with dried chilies and Sichuan peppercorns. It has a bright red color, tender yet chewy tripe, and rich spiciness.