Donghong Lai Long Mao Xue Wang
小吃快餐 · ⭐ 4.6
Wanji Plaza, Jiefangbei Subdistrict
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at Wanji Plaza, Jiefangbei Subdistrict. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold Mixed Vegetables, Spiced Tofu Salad, Chopped Chili Eggplant.
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: 小吃快餐
- Rating: 4.6
- Address: Wanji Plaza, Jiefangbei Subdistrict
- Popular dishes: Cold Mixed Vegetables, Spiced Tofu Salad, Chopped Chili Eggplant, Basic Maoxuewang, Classic Luxury Yellow Throat Maoxuewang
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Dishes
Cold Mixed VegetablesCold mixed vegetarian dishes are made primarily from fresh vegetables, washed and cut, then mixed with seasonings. Common ingredients include cucumber, carrot, bean sprouts, wood ear mushroom, and seaweed, with seasonings such as soy sauce, vinegar, sesame oil, garlic, and chili oil.
Spiced Tofu SaladCold tofu slices salad made with tofu, blanched to remove odor, mixed with scallions, ginger, garlic, cilantro, soy sauce, vinegar, sesame oil, and chili oil. Simple to prepare, crisp in texture.
Chopped Chili EggplantA dish made with eggplant and chopped chili, steamed or stir-fried to create a soft, spicy flavor.
Basic MaoxuewangA classic Sichuan dish made with duck blood, bean sprouts, luncheon meat, and beef tripe, stir-fried with chili, Sichuan pepper, and doubanjiang for a spicy and numbing flavor.
Classic Luxury Yellow Throat MaoxuewangClassic luxury yellow throat maoxuewang is a Sichuan dish made with main ingredients such as yellow throat, duck blood, and vegetables, cooked with spicy and numbing seasonings. It has a rich flavor and a spicy, fragrant taste.
Luxury MaoxuewangLuxury Maoxuewang features duck blood, tripe, beef intestine, luncheon meat, bean sprouts, and tofu skin, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.