{"id":296894,"date":"2026-07-28T11:22:19","date_gmt":"2026-07-28T02:22:19","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e9%87%8d%e6%85%b6%e9%a3%af%e5%ba%97%e6%96%b0%e9%a4%a8%e3%83%ac%e3%82%b9%e3%83%88%e3%83%a9%e3%83%b3\/"},"modified":"2026-07-28T11:22:19","modified_gmt":"2026-07-28T02:22:19","slug":"%e9%87%8d%e6%85%b6%e9%a3%af%e5%ba%97%e6%96%b0%e9%a4%a8%e3%83%ac%e3%82%b9%e3%83%88%e3%83%a9%e3%83%b3","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/296894\/","title":{"rendered":"Chongqing Iidian New Building Restaurant"},"content":{"rendered":"


Course image<\/p>\n

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In the store<\/p>\n


Course image<\/p>\n


Stir-fried chicken and cashew nuts with chili<\/p>\n


Entrance<\/p>\n


Masamune mapo tofu<\/p>\n


Large shrimp in chili sauce<\/p>\n

The information provided reflects the details available at the time of the survey.
Please note that facility details may change due to the facility\u2019s circumstances, so please check for the latest information before visiting.\nThis content has been translated using machine translation.<\/p>\n

Information provided by: JTB Publishing<\/p>\n

This content uses automatic translation services. Automatic translations may not always be accurate.
Please note that the translated content may differ from the original meaning. We ask for your understanding when using this content.<\/p>","protected":false},"excerpt":{"rendered":"

A restaurant on the first floor of Rose Hotel Yokohama where you can enjoy authentic Sichuan cuisine from Chongqing Iin. Sichuan cuisine, which is tasted in a calm space surrounded by Chinese paintings, is made of acid (sappness), hemp (numbness), bitter (nigami), salt (salinity), sharp (spicy), incense (savory), and sweet (sweet) A deep dish that skillfully uses the seven tastes of and brings out subtle richness, color and aroma. \"Masamune mapo tofu\" is recommended by the chef Hu, who adheres to the philosophy of \"Ichina Ichige (one dignity in one dish)\" and \"Hyakuna Hyangami (one flavor in one hundred dishes)\". There is no doubt that mapo tofu, which uses a lot of long-aged soy plate sauce and fragrant Hanasan pepper, and made from ground beef, will be addictive.<\/p>","protected":false},"author":9,"featured_media":201217,"template":"","meta":{"_acf_changed":false,"ep_exclude_from_search":false},"categories":[74],"tags":[],"class_list":["post-296894","travelpost","type-travelpost","status-publish","has-post-thumbnail","hentry","category-food"],"blocksy_meta":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost\/296894","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost"}],"about":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/types\/travelpost"}],"author":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/users\/9"}],"version-history":[{"count":0,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost\/296894\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/201217"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=296894"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=296894"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=296894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}