Chongqing Specialty Noodle House

Chongqing's signature noodle dish, known for its numbing, spicy, fresh, and fragrant seasoning. Noodles are chewy, served with chili oil, Sichuan peppercorns, and other spices. Can be served as soup noodles or dry mixed noodles.

Classic dry mixed noodles, drizzled with special zha jiang (usually stir-fried minced pork and sauce). Mix well before eating, savory and rich.

Dry mixed noodles with pickled cowpeas and minced pork. The sour and refreshing taste of pickled cowpeas combined with the savory flavor of minced pork is very appetizing.

Dry mixed noodles with rich toppings, including pickled cowpeas and stewed soft peas (chickpeas or yellow peas), with rich texture layers.

One of Chongqing's specialty noodle dishes, combining zha jiang (minced meat sauce) and peas. Peas are soft, zha jiang is savory, and it has a unique flavor when mixed with noodles.

Classic beef noodle soup, rich broth, beef stewed until tender and flavorful. Can be spicy or non-spicy.

Soup noodles with sour and spicy flavors. You can choose thick sweet potato noodles, sweet potato noodles (chewier texture), or regular noodles according to your preference.

Cold noodles suitable for summer, usually drizzled with sesame sauce, garlic water, and vinegar, with a refreshing and appetizing taste.

Sichuan-style wontons, thin skin, large filling, drizzled with spicy red oil sauce.

Chongqing-style wontons, emphasizing the "numbing" flavor (Sichuan peppercorn), with a strong and stimulating taste.

Noodles with red oil wontons, you can eat wontons and be full.

Noodles with special spicy wontons, with a rich Sichuan peppercorn numbing aroma.

Seasonal vegetables blanched in boiling water, usually drizzled with soy paste or braising liquid.

Clear soup with pork meatballs, delicious broth, chewy meatballs.

Famous Sichuan cold dish, chicken is cooked, cooled, and cut into pieces, drizzled with a red oil sauce that is numbing, spicy, fresh, and fragrant.

Cold black fungus, crisp texture, usually seasoned with vinegar and garlic, slightly sour and appetizing.

Braised pig tripe (pig stomach), chewy and springy texture.

Braised and thinly sliced pig ear, crispy and tender, rich in collagen.

Cold pickled cucumber, crisp and refreshing, a common appetizer.

Tofu product with a smoky aroma, firm texture.

Braised duck gizzards, crispy and chewy texture.

Cold shredded potato, maintains the crispness of the potato, usually with a sour, spicy, and refreshing taste.

Braised mushrooms, soaked in braising liquid, fresh and juicy.

Shredded braised dried tofu, soft texture, usually mixed with sesame oil and celery or carrot shreds.

Braised white radish, cooked until translucent, sweet and flavorful.

Layered tofu skin, rich in layers, easily absorbs soup.

Soybean product, soft and fragrant after braising.

Braised square firm dried tofu, firm texture, becomes more fragrant with chewing.

Eggs cooked in braising liquid, the egg white is chewy, and the yolk is creamy.

Taiwanese specialty snack made from glutinous rice and pig's blood, steamed, with a soft and chewy texture.

Fish paste product (similar to fish cake), soft, chewy, and sweet.

Braised kelp, soft yet crisp, rich in oceanic flavor.

Canned or take-out portion of stir-fried pickled cowpeas with minced pork, suitable for taking home to pair with rice or noodles.

Traditional Chinese beverage, brewed from smoked plum, sour and sweet, relieves greasiness, with a smoky aroma.

Traditional Taiwanese ancient flavor beverage, brewed from winter melon sugar blocks, sweet, cool, and heat-relieving.