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Chongqing News

Popular delicacies hidden in lanes

2019-09-19 10:28:19

CHONGQING (CQNEWS) -- For foodies, they always want to eat all the delicious food at different price. Foodies love delicious food very much. Now, we’ll introduce some delicacies hidden in lanes for you.

Koufu Shaguo Mixian (rice noodles cooked in casseroles)

It has been opened at Jiefangbei for 10 years. Though it has no particular facade, the rice noodles cooked in casseroles are quite delicious. You may queue up for a long time when it’s meal time.

Address: Bayi Food Street, Jiefangbei (opposite to CSC, back of the post office after entering the lane opposite to Suning)

Baichaoshou

It is a representative of Chongqing popular restaurant with delicious dishes and poor decoration. Though the environment here is ordinary, business is good. Many men enter the restaurant will order 0.25kg Chaoshou directly. The dipping sauce is unique, especially that green pepper, with cool taste.

Address: near Lechi Internet Bar, Shayang Road (Bus 181, Shayanglu Bus Station, at the back gate of B Zone of Chongqing University)

Guizhou Beef and Mutton Rice Noodles

It is an old restaurant in Chongqing. Though there are many restaurants sold Guizhou mutton rice noodles, many people prefer to this restaurant. The dish is very tasty and the dipping sauce is not quite spicy.

Address: Three Gorges Square Pedestrian Street (inside the lane of Sanfu and GOELIA)

Maoer Noodles

It is a roadside market opposite to Ciqikou Ancient Town. It has a good business for the great reputation and good taste. The noodles in this restaurant can make your mouth watering while you smell it.

Address: Bus 808 Bus Station at Ciqikou

Emeishan Xianshan Doufunao (tofu jelly)

You can see many people queue up to eat. The tofu jelly is an improved version of Leshan Area, with great differences with Chongqing local tofu jelly. You can try the type you favored.

Address: Beicheng Paradise Walk, Guanyinqiao, Jiangbei (near Jianxin East Road) (Translated by Mao Qiao, Fathom Language Limited)

Editor:Jiang Yiwei