Zhongyi Xiang Qingdao Beer Garden (Guangrui Wanhe Shijia Branch)
Sichuan cuisine · ⭐ 3.7
No. 53, Jiayun 2nd Road
Dragon Mate tips
If you are traveling in China to visit Chongqing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 53, Jiayun 2nd Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Chopped Chili Pig Trotters, Green Pepper Chicken, Spicy Pepper Rabbit.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chongqing
- Category: Sichuan cuisine
- Rating: 3.7
- Address: No. 53, Jiayun 2nd Road
- Popular dishes: Chopped Chili Pig Trotters, Green Pepper Chicken, Spicy Pepper Rabbit, Spicy Pot Roast Pork Ribs with Intestines, Maoxuewang
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Dishes
Chopped Chili Pig TrottersA dish made with pig trotters stewed in chopped chili and spices, known for its rich, spicy flavor and tender texture.
Green Pepper ChickenA Chinese dish made with black-bone chicken and green peppers, stir-fried together for a savory and slightly spicy flavor.
Spicy Pepper RabbitA Sichuan dish made with rabbit meat stir-fried with green chili peppers, garlic, and ginger. Known for its spicy and aromatic flavor.
Spicy Pot Roast Pork Ribs with IntestinesA spicy Sichuan-style dish featuring pork ribs and pig intestines stir-fried in a dry pot with vegetables like green peppers and onions.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan-style pickled chili fishSpicy pickled fish is a dish featuring fresh carp as the main ingredient, typically marinated or stir-fried with pickled chili, ginger, and garlic, offering a tender texture and rich flavor.
Pickled Chili Eel SlicesA spicy and tangy dish made with eel slices stir-fried in pickled chili sauce, popular in Sichuan cuisine.
Braised BeefBraised beef is a dish made primarily with beef, blanched and then simmered with aromatics like scallions, ginger, garlic, and star anise. Seasoned with soy sauce, sugar, and cooking wine, it's slowly cooked until the beef is tender and flavorful.
Garlic ClamsGarlic butter clams are made with fresh clams as the main ingredient, combined with minced garlic, scallions, ginger, and other seasonings. After washing the clams, they are mixed with the prepared garlic sauce and steamed in a steamer until tender and flavorful, with a rich garlic aroma.
Spicy CrawfishSpicy crayfish is primarily made with fresh crayfish, which are cleaned and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During cooking,适量 of cooking wine, soy sauce, and doubanjiang (fermented broad bean paste) are added to create a rich flavor and tender, chewy shrimp meat.