Niuzibai
Sichuan cuisine · ⭐ 3.8
Building 32-2, North Zone, Changshou Ancient Town, No. 1, Taoyuan West 4th Road
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 32-2, North Zone, Changshou Ancient Town, No. 1, Taoyuan West 4th Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Potatoes in Dry Pot, Stir-fried Beef Liver, Stir-Fried Crispy Intestines.
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: Building 32-2, North Zone, Changshou Ancient Town, No. 1, Taoyuan West 4th Road
- Popular dishes: Spicy Potatoes in Dry Pot, Stir-fried Beef Liver, Stir-Fried Crispy Intestines, Beef Lips, Salt-Seasoned Pan-Fried Meat
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Dishes
Spicy Potatoes in Dry PotDry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
Stir-fried Beef LiverStir-fried beef liver is a Chinese dish featuring beef liver as the main ingredient. Sliced liver is marinated with rice wine and soy sauce, then quickly stir-fried with garlic and chili.
Stir-Fried Crispy IntestinesStir-fried crispy intestines is a Chinese dish using pork intestines as the main ingredient. After cleaning and cutting into segments, the intestines are blanched, then quickly stir-fried with green peppers, onions, soy sauce, cooking wine, and garlic for a flavorful, quick-cooked dish.
Beef LipsBeef lips are a delicacy made by slow-cooking the cow's lips with spices and soy sauce, resulting in a tender and flavorful dish.
Salt-Seasoned Pan-Fried MeatA Chinese home-style dish made by marinating pork tenderloin or belly in salt and pan-frying until tender and flavorful.
Sweet and Sour Crispy FishSweet and sour crispy fish is a dish made from fresh carp or grass carp. The fish is marinated, coated in starch paste, then deep-fried until the skin is crispy. A sweet and sour sauce made from sugar, vinegar, soy sauce, and ketchup is poured over the fish, making the meat tender and juicy with a crisp exterior and balanced sweet-sour flavor.
Old Jar Sichuan-Style Fish in Sour Vegetable SauceOld jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
Old Soup Beef ShankOld soup beef shank is made by slow-cooking beef shank in a rich broth made from chicken and pork bones, resulting in tender, flavorful meat.