Xianvshan Lamb City Cloud Food
Sichuan cuisine · ⭐ 3.6
Tielu, Xiannü Village, Xiannüshan Subdistrict
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 Tielu, Xiannü Village, Xiannüshan Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Health-Preserving Mushroom Soup Pot, Health-Preserving Mushroom Soup Pot, Crispy Pork Strips.
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: 3.6
- Address: Tielu, Xiannü Village, Xiannüshan Subdistrict
- Popular dishes: Health-Preserving Mushroom Soup Pot, Health-Preserving Mushroom Soup Pot, Crispy Pork Strips, Signature Highland Mutton, Red Soup Pot
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Dishes
Health-Preserving Mushroom Soup PotHealth-preserving mushroom soup pot made with fresh mushrooms like shiitake, enoki, king oyster, and cordyceps, simmered with chicken or pork ribs. Wash ingredients, add water and ginger slices, then slowly cook for hours to create a rich, flavorful broth.
Health-Preserving Mushroom Soup PotA nourishing soup pot featuring a variety of fresh mushrooms, slow-cooked with chicken or pork ribs for a rich, healthy broth.
Crispy Pork StripsSucculent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
Signature Highland MuttonMade with free-range mutton from high-altitude regions, known for its firm texture and mild gaminess. Main ingredients include bone-in mutton, ginger, scallions, Sichuan peppercorns, and star anise. The meat is blanched to remove impurities, then simmered with spices over low heat until tender, resulting in a rich, savory broth.
Red Soup PotSpicy broth made with beef tallow, chili, Sichuan pepper, and various spices. Main ingredients include beef, lamb, chicken, tofu, and vegetables, all cooked together in the broth.
Fish with Pig IntestinesFechang Yu is a dish featuring pork intestines and fish as main ingredients, typically prepared by cleaning fresh pork intestines and cooking them with fish slices or whole fish. The intestines are blanched to remove odor, then stir-fried with spices and simmered together with the fish to blend flavors. Some recipes add fermented bean paste, chili, ginger, and garlic for enhanced taste.
Free-range ChickenFree-range chicken stewed slowly in a clay pot with ginger, scallions, and a touch of cooking wine for a rich, tender flavor.
Signature Local Braised Free-Range ChickenThis dish features free-range chicken as the main ingredient, known for its firm texture. Key components include whole chicken, ginger, garlic, dried chilies, Sichuan peppercorns, and various spices. The basic method involves cutting the chicken into pieces, stir-frying in hot oil until slightly browned, then braising with spices and seasonings (such as broad bean paste, soy sauce, sugar) until the sauce thickens and infuses the meat. The finished dish has a bright red color and deeply flavored chicken, representing a local-style braised specialty.