Chongqing Grand Hotel - Lingyun Restaurant
川菜 · ⭐ 3.4
25th Floor, Chongqing Hotel, No. 84 Xiaolongkan Xinjie
Dishes
Five-Spice Donkey MeatFive-spice donkey meat is a dish made by stewing donkey meat with spices like star anise, cassia bark, Sichuan pepper, cloves, and fennel. After blanching to remove odor, the meat is slowly cooked with spices until tender and flavorful.
Boneless Chicken FeetBoneless chicken feet is a dish made primarily from chicken feet, carefully deboned and marinated with a special seasoning. In the preparation process, the chicken feet are first boiled, then de-boned, and finally soaked in a marinade composed of soy sauce, vinegar, sugar, garlic, and chili peppers until fully flavored.
Stir-Fried CrabA Sichuan-style dish featuring crab stir-fried with fermented bean paste, garlic, and ginger for a spicy and savory flavor.
Lucky Ox PalmA dish featuring ox trotters slowly braised until tender, served with a secret sauce for rich, savory flavor and symbolic good fortune.
Stir-Fried MushroomsA stir-fried dish made with fresh mushrooms and vegetables, known for its savory flavor and quick cooking method.
Sizzling Double CrispSpicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
Glass Noodles with AbaloneFanshi Yuanbei is a dish featuring fresh scallops and vermicelli. Scallops are blanched, vermicelli soaked in warm water, then both cooked together with broth or water, seasoned and reduced to a rich sauce. The scallops are tender, the vermicelli absorbs the flavorful broth.
Braised Yellow Croaker with GarlicFragrant garlic-braised yellow croaker is made with fresh yellow croaker, garlic, ginger slices, and green onions. After pan-frying the fish until golden, it's simmered in water or broth with garlic to infuse flavor.
Garlic Pork RibsA Chinese dish featuring marinated pork ribs fried until crispy and finished with a rich garlic sauce, offering a savory and aromatic flavor.
Spicy Blood Duck Hot PotSpicy Maoxuewang is a Sichuan dish featuring duck blood, tripe, beef tendons, bean sprouts, and luncheon meat. Ingredients are blanched or boiled, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and garnished with green onions and cilantro. Skillful control of heat and seasoning highlights its numbing, spicy, and fragrant flavors.