Tai Hao Chi Sichuan Restaurant
Sichuan cuisine · ⭐ 3.6
No. 104, Cuiyun Road, Annex 1
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. 104, Cuiyun Road, Annex 1. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Wujiang Pig Intestine Fish, Bamboo Shoot and Chicken Soup, Maoxuewang.
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: No. 104, Cuiyun Road, Annex 1
- Popular dishes: Wujiang Pig Intestine Fish, Bamboo Shoot and Chicken Soup, Maoxuewang, Potato Rice, Tomato and Egg Stir-Fry
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Dishes
Wujiang Pig Intestine FishA spicy Sichuan-style dish featuring fresh carp, pork intestines, and vegetables in a fiery red broth, known for its rich, numbing flavor.
Bamboo Shoot and Chicken SoupA nourishing soup made with free-range chicken and yam, slowly simmered to bring out rich flavors and health benefits.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Potato RicePotato fried rice is a dish made by stir-frying potatoes (yangyu) with rice. Potatoes are diced or sliced, mixed with rice, and cooked with oil, salt, and seasonings to absorb the potato's aroma and texture.
Tomato and Egg Stir-FryScrambled eggs with tomatoes is a home-style dish made primarily from fresh tomatoes and eggs. The preparation is simple: first, beat the eggs and cut the tomatoes into pieces; then heat a pan with oil, pour in the egg mixture and stir-fry until set, then remove and set aside; next, stir-fry the tomatoes until soft, add the cooked eggs, and mix well; finally, season with salt, and sprinkle with chopped green onions before serving for added aroma.
Bowl-by-Bowl LambA traditional dish made with lamb stewed in spices, served in small bowls for a rich and savory experience.
Preserved Pork Rib and Pig Trotter Hot PotA hearty hot pot made with preserved pork ribs and pig trotters, simmered slowly to create a rich, savory broth.
Fern Root with Preserved PorkA Sichuan dish made by stir-frying dried fern root with preserved pork, resulting in a savory and satisfying flavor.
Tofu Grilled FishFresh fish marinated with tofu and bean products, then grilled over charcoal for a rich, spicy flavor.