Qin Ming Family Banquet Grand Restaurant
Sichuan cuisine · ⭐ 3.3
Building 2, No. 169, Hui Long Avenue
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 Building 2, No. 169, Hui Long Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Beef and Ox Tripe Slices, Fruit Platter, Steamed Free-range 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: 3.3
- Address: Building 2, No. 169, Hui Long Avenue
- Popular dishes: Spicy Beef and Ox Tripe Slices, Fruit Platter, Steamed Free-range Chicken, Sweet and Sour Fish
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Dishes
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Fruit PlatterFruit platter is a dish primarily made with various fresh fruits. The preparation is simple: wash, peel, and cut the fruits into chunks or slices, then arrange them on a plate according to color and texture for a delightful eating experience.
Steamed Free-range ChickenA nourishing dish made by steaming free-range chicken with herbs and seasonings, resulting in tender meat and rich broth.
Sweet and Sour FishSweet and sour fish is a dish made by frying or pan-frying fresh fish, then pouring a prepared sweet and sour sauce over it. Main ingredients include fish, sugar, vinegar, soy sauce, ginger, and scallions. The fish is cleaned, scored, marinated, and deep-fried until crispy. A sauce of sugar, vinegar, soy sauce, water, and starch is then made and poured evenly over the fish.