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Top 10 recommended in the 2025 Chongqing Legend Restaurant List

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Top 10 Popular Chongqing Legendary Restaurants List

  • 1 19872 Ninety-nine bean flower museum

    Ninety-nine bean flower museum

    Without the experience of opening the port and accompanying the capital, Chongqing would not have its current status, and its ancient urban area is huddled in Yuzhong District, which is only equivalent to 1/2 of the area of the largest residential community in Guangzhou today. The most prosperous part of the area is the southern side of the Yuzhong Peninsula, which is known locally as the lower half

  • 2 18507 Aisle bean curd

    Aisle bean curd

    The aisle bean curd has a history of more than 10 years, and the owner originally only had three tables, operating in the aisle near the entrance of the Jiefang Monument, and there are many gourmets who make a special trip to taste its authentic bean curd flavor. The ASE commercial project involved demolition, and the aisle Douhua should have lost its business premises. But

  • 3 17898 Ninety-nine beef restaurant

    Ninety-nine beef restaurant

    Chongqing Nanshan Scenic Area is located on the south side of the Yangtze River, the mountain is V-shaped, the middle part forms a wide valley, and the Jiujiu Beef Restaurant is hidden in the valley. This small shop has a humble environment, but with its amazing beef soup, it has dominated Nanshan for more than 20 years, and has become a local legend, and even attracts it

  • 4 17156 Rake the ox tour

    Rake the ox tour

    Rake Cattle Tour has been in business for more than 10 years, and its environment is very competitive in this list, and it can even compete with Yao Yao Chicken. The restaurant is hidden in the family area of the construction factory, and is located on the second floor of the vegetable market factory on the east side of Building 8 of Minmin Second Village, which is likely to be impossible for ordinary tourists

  • 5 16584 People and water floating

    People and water floating

    The production process of tofu is complicated, including grinding, point marinating, pressure molding and other steps, and subtle process adjustments will also have a huge impact on the taste of the finished product, and bean curd is one of the derivatives. Compared to tofu, bean curd is pressurized less and even dried during the molding stage

  • 6 16238 Ding Shiju

    Ding Shiju

    In 1990, Ding Shiju, which specializes in mutton dishes, was born in Sifang Street. This is a rarity in Chongqing, where mutton is a big hit in the north, but the star of Chongqing has always been beef, and the characteristic fishy smell of mutton has become a huge gap between the locals and the cuisine. Ding Shiju can

  • 7 14849 Zeng Lao Yu Zhuang

    Zeng Lao Yu Zhuang

    Chongqing's terrain is undulating, there are many air-raid shelters, and there are catering projects inside or in operation, this category is called Dongzi Restaurant, which is a major business card of Chongqing. One of the oldest Dongzi restaurants in Tsang Lao Yuzhuang, with a history of more than 20 years, the owner even claims to be the founder of the category

  • 8 12695 Yao Yao Chicken

    Yao Yao Chicken

    Yao Yao Chicken is run by a family, and the hostess is named Yao Yao, hence the name of the shop. The male owner was originally an employee of a nearby heavy cotton factory, and was laid off in the late 90s to run a small fried restaurant. After continuous exploration, the owner of the shop was established

  • 9 12407 Tan Tan Fish

    Tan Tan Fish

    Reading the list of well-known shops in Chengdu, you will find that many famous shops operate in dilapidated residential areas, and Chengdu's 82 mailbox has become a gathering place for foreign chefs. The family area of Chongqing Shapingba Tuwan Heavy Cotton Factory is similar, with long-established names such as Tan Tanyu and Yao Yao Chicken

  • 10 11574 Sister Yu is full of blood

    Sister Yu is full of blood

    Mao Xuewang is a classic Chongqing dish, and public opinion has different interpretations of the meaning of the name and the origin of the dish, but the consensus believes that its ingredients and raw materials have undergone major changes. For ordinary diners, it is not necessary to trace the origin, and today's Mao Xuewang is very close to duck blood, beef, and tripe spicy

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