He Qin Ji Jianghu Cai Guan (Longtousi Store)
Sichuan cuisine · ⭐ 3.8
No. 200 Yulan Road, Annex No. 8
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. 200 Yulan Road, Annex No. 8. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cucumber Tip Salad, Cold-Mixed Duck Intestines, He Qin's Signature Spicy Chicken.
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: 3.8
- Address: No. 200 Yulan Road, Annex No. 8
- Popular dishes: Cucumber Tip Salad, Cold-Mixed Duck Intestines, He Qin's Signature Spicy Chicken, He Qin Ji Special Large Knife Braised Pork Belly, Qin's Special Large Knife Beef Kidney Slices
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Dishes
Cucumber Tip SaladCold-mixed loofah tips is a refreshing cold dish featuring fresh loofah tips as the main ingredient. After washing the loofah tips, they are gently mixed with seasonings such as minced garlic, light soy sauce, vinegar, salt, and sugar. The dish has a bright color and a crisp, tender texture, making it an excellent choice for summer meals.
Cold-Mixed Duck IntestinesCold duck intestine salad is a dish made primarily with duck intestines, which are cleaned and blanched, then mixed with scallions, ginger, garlic, cilantro, and seasonings like soy sauce, vinegar, chili oil, and sesame oil.
He Qin's Signature Spicy ChickenA cold dish made with tender chicken, peanuts, scallions, garlic, and chili oil, known for its spicy and numbing flavor.
He Qin Ji Special Large Knife Braised Pork BellyHe Qin Ji Special Large Knife Braised Pork Belly is a traditional Chinese dish featuring skin-on pork belly as the main ingredient. The whole piece of pork belly is first boiled, then the skin is pricked and coated with soy sauce or caramelized sugar before being deep-fried until the skin turns golden and blistered. After frying, it is sliced and arranged skin-side down in a bowl, topped with Yibin preserved vegetables or dried mustard greens, and seasoned with soy sauce, cooking wine, ginger, and garlic. The dish is then steamed for an extended period until the meat becomes tender and succulent, with a rich, savory flavor and a glossy red appearance.
Qin's Special Large Knife Beef Kidney SlicesFresh pork kidneys sliced with a special knife, quickly blanched and marinated in secret seasoning for a crisp and tender texture.
He Qin Style Home RabbitA dish featuring rabbit meat stewed with spices and seasonings, known for its tender texture and bold Sichuan-style spiciness.
Spicy Pepper Chicken with Screw ChickenA Chinese dish featuring screw chicken stir-fried with spicy green peppers, known for its aromatic and spicy flavor.
Mei Jian Green Plum WineA fruit-flavored liquor made from high-quality green plums and baijiu, offering a refreshing sweet-sour taste with a rich plum aroma, best enjoyed chilled.
Old Braised PlatterA traditional Chinese cold dish featuring ingredients like pork belly, eggs, tofu skin, and konjac simmered in aged braising sauce for rich flavor.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Pressure Cooker Steamed Pig Intestine with Rice FlourA dish made by steaming pig intestines with rice flour and seasonings in a pressure cooker, resulting in a tender and savory flavor.