Yuan Ji Jia Wei Culinary Workshop
Sichuan cuisine · ⭐ 3.5
No. 10, Annex to Shimeng Road, Jingshi Plaza, Unit 2-9
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. 10, Annex to Shimeng Road, Jingshi Plaza, Unit 2-9. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold Bitter Melon, Double Pepper Rabbit, Home-style Crucian Carp.
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: 3.5
- Address: No. 10, Annex to Shimeng Road, Jingshi Plaza, Unit 2-9
- Popular dishes: Cold Bitter Melon, Double Pepper Rabbit, Home-style Crucian Carp, Sichuan Boiled Pork Slices, Sichuan-style Tripe with Pickled Chili
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Dishes
Cold Bitter MelonA refreshing cold dish made from bitter melon, blanched and tossed with garlic, salt, vinegar, and sesame oil for a crisp, slightly bitter taste.
Double Pepper RabbitDouble Pepper Rabbit is a dish made primarily with rabbit meat, combined with green and red peppers. The rabbit meat is cut into pieces, blanched to remove any odor, then stir-fried together with sliced green and red peppers. Seasonings are added and the dish is simmered until fully flavored.
Home-style Crucian CarpA traditional Chinese dish made with fresh crucian carp, simmered with ginger, scallions, and garlic to create a savory and tender meal.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Sichuan-style Tripe with Pickled ChiliSpicy pickled pepper with pig kidneys is a dish featuring pig kidneys sliced and blanched, then stir-fried with pickled peppers, green and red peppers, scallions, ginger, and garlic for a tender texture and tangy-spicy flavor.
White Oil Tripe StripsA Sichuan dish made with pork tripe sliced and stir-fried in clear oil with seasonings, resulting in a tender, savory flavor.
Garlic Cucumber SaladGarlic cucumber is a cold dish made primarily from cucumbers and garlic. After washing, the cucumbers are sliced or cut into strips, then mixed with minced garlic, salt, vinegar, and sesame oil. The preparation is simple and does not require heating.
Green Pepper and Century EggGreen pepper and century egg salad made by mixing diced or sliced green peppers with chopped century eggs, then seasoning and tossing. No cooking required.
Leek and Tofu Skin Stir-fryA classic Chinese home-style dish featuring fresh leeks and seasoned tofu skin, stir-fried to perfection for a savory and aromatic meal.
Spicy Skewered PorkSpicy skewered meat is a snack made primarily from pork or chicken, with the meat cut into bite-sized pieces and threaded onto skewers. After marinating, it is quickly stir-fried at high heat with chili peppers, garlic, and other seasonings, resulting in a spicy and flavorful dish that makes an excellent appetizer or snack to enjoy with drinks.