Xiangba Tou Village Cuisine
川菜 · ⭐ 3.8
No. 5, Huayan Temple Road, Building 2, Annex No. 10
Dragon Mate tips
这家饭店位于No. 5, Huayan Temple Road, Building 2, Annex No. 10，是川菜风味的饭店，这家饭店口味偏辣（麻辣/香辣）。Dragon Mate 推荐你优先尝试：Village King Rabbit、Salted Egg Yolk Baked Corn、Steamed Pork Ribs with Rice Flour。
如果你不能吃辣，请在点餐前用 Dragon Mate App 里的“不要辣/免辣”语音发音提前跟服务员说明要求。
如果你不吃猪肉，一定要在点餐前用 Dragon Mate App 的语音发音跟服务员明确说明“不要猪肉/不含猪肉”。
Restaurant guide
- City: Chongqing
- Category: 川菜
- Rating: 3.8
- Address: No. 5, Huayan Temple Road, Building 2, Annex No. 10
- Popular dishes: Village King Rabbit, Salted Egg Yolk Baked Corn, Steamed Pork Ribs with Rice Flour, Braised Beef with Tea Tree Mushroom, Pickled Mustard Greens with Tofu and Fish Balls
China trip · China travel
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Dishes
Village King RabbitVillage King Rabbit is a Chinese dish made with fresh rabbit meat, stir-fried or braised with chili, Sichuan pepper and other seasonings. It has a deliciously spicy and numbing flavor with tender meat.
Salted Egg Yolk Baked CornSalted egg yolk-glazed corn is a dish featuring sweet corn kernels and salted egg yolks. After blanching, the corn is stir-fried with cooked egg yolks to coat evenly, resulting in a fragrant, chewy texture with a savory-salty flavor.
Steamed Pork Ribs with Rice FlourSteamed pork ribs with rice flour is a traditional Chinese dish made with pork ribs, millet, and rice flour. The ribs are marinated, mixed with millet and rice flour, then steamed until tender with a rich rice aroma.
Braised Beef with Tea Tree MushroomA classic Chinese dish featuring tender beef stir-fried with tea tree mushrooms and vegetables, known for its savory aroma and balanced flavor.
Pickled Mustard Greens with Tofu and Fish BallsPickled mustard greens with tofu and fish balls is a Chinese dish made with pickled mustard greens, tofu, and fish balls. The pickled mustard greens are stir-fried and then simmered with broth, followed by the addition of tofu and fish balls until cooked.
Crispy Pork CutletCrispy pork cutlet made by marinating pork loin, coating with batter, and deep-frying until golden brown for a crunchy exterior and tender interior.