Cuiyun • Shuizhu (Maochen Plaza Branch)
Sichuan cuisine · ⭐ 3.9
Qiaoda Maochen Plaza, Konggang 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 Qiaoda Maochen Plaza, Konggang Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Beauty-Enhancing Pig Trotter, Ginger Stir-Fried Bullfrog, Sichuan Boiled Beef.
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: 3.9
- Address: Qiaoda Maochen Plaza, Konggang Avenue
- Popular dishes: Beauty-Enhancing Pig Trotter, Ginger Stir-Fried Bullfrog, Sichuan Boiled Beef, Sichuan Boiled Fish, Water Bean Curd with Fermented Black Beans
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Dishes
Beauty-Enhancing Pig TrotterA nourishing dish made from pig trotters slow-cooked with red dates, goji berries, and ginseng to enhance beauty and health.
Ginger Stir-Fried BullfrogGinger stir-fried bullfrog is a Sichuan dish made with bullfrog, ginger threads, and chili peppers. It has a tender texture and spicy flavor, showcasing the distinctive taste of Sichuan cuisine.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Water Bean Curd with Fermented Black BeansA spicy Sichuan-style dish made by stir-frying fried tofu with fermented black beans, garlic, and chili for a rich, savory flavor.
Tomato and Egg SoupA classic Chinese dish made with fresh tomatoes and eggs, gently cooked together to create a flavorful and nutritious soup.
Royal EelRoyal Eel is a dish made with eel, pan-fried or deep-fried and seasoned with a special sauce. The main ingredient is eel, and the cooking method includes pan-frying or frying. The taste is salty and fresh.
Sizzling Sichuan Rabbit with PeppercornsA spicy Sichuan dish featuring tender rabbit meat stir-fried in a hot stone pot with Sichuan peppercorns and chili, delivering intense numbing heat and aromatic flavor.
Green Bean Steamed Pork with Rice FlourA traditional Chinese dish made by steaming pork belly marinated in rice flour and seasonings, often with green beans or potatoes, resulting in a tender, savory flavor.