Jiawei Xiao Guan (Jinkē Xiuhu Tian Du Branch)
Sichuan cuisine · ⭐ 4.5
No. 94-95 Quanshan Road
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at No. 94-95 Quanshan Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Boneless Black Chicken Feet, Young Ginger Rabbit, Dry-burned Fish.
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: 4.5
- Address: No. 94-95 Quanshan Road
- Popular dishes: Boneless Black Chicken Feet, Young Ginger Rabbit, Dry-burned Fish, Stir-Fried Eel with Spicy Sauce, Stir-Fried Beef with Roasted Chili
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Dishes
Boneless Black Chicken FeetBoneless black chicken feet is a dish made primarily from chicken feet, blanched and de-boned, then marinated or stewed with seasonings. Common ingredients include soy sauce, cooking wine, ginger slices, and scallions to enhance flavor. The finished product is tender yet elastic with rich texture.
Young Ginger RabbitA Sichuan dish featuring tender rabbit meat and young ginger, stir-fried to create a spicy and aromatic flavor.
Dry-burned FishDry-burned fish is a dish made primarily with fish, seasoned with ingredients such as green onions, ginger, and garlic, and prepared through marinating, frying, and stir-frying. The fish meat is crispy on the outside and tender on the inside, with a bright red color.
Stir-Fried Eel with Spicy SauceA spicy stir-fry dish made with eel, garlic, chili, and ginger, popular in Sichuan cuisine.
Stir-Fried Beef with Roasted ChiliStir-fried beef with roasted peppers is a dish featuring beef and green peppers. Beef slices are marinated, peppers are roasted, seeded, and peeled, then stir-fried together to absorb the pepper's aroma and create a rich flavor.
Bishan RabbitBishan Rabbit is a traditional dish from Bishan, Chongqing, made with fresh rabbit meat stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a spicy and numbing flavor.
Braised Beef in Clay PotPot-braised beef is a dish primarily made with beef, paired with适量 vegetables such as onions and carrots, and slow-cooked in a clay pot. After long stewing, the beef becomes tender and juicy, and combined with rich seasonings, the entire dish offers a deep flavor and abundant nutrition.
Braised Pork Intestines in Clay PotStewed pork intestines in a clay pot, cleaned and slow-cooked with scallions, ginger, garlic, chili, and other seasonings. The intestines are tender and flavorful, with rich broth often served with bean sprouts, potatoes, or vermicelli.
猪腰Tripe is a dish made by slicing pig or lamb kidneys and stir-frying them, using葱姜蒜 as seasonings to maintain a tender texture.
Flower Catfish Laifeng FishA spicy and numbing dish made with flower catfish and traditional Sichuan seasonings, known for its rich flavor and aromatic spices.
Bitter Melon with Beef StripsA Chinese dish made with bitter melon and beef strips, stir-fried for a fresh, slightly bitter taste balanced by savory beef.
Sour Cabbage and Pork SoupA traditional Sichuan dish featuring sour cabbage and tender pork slices, simmered in a flavorful broth for a tangy and satisfying meal.
Spicy Home-style RabbitSpicy home-style rabbit is made with fresh rabbit meat stir-fried with dried chili, Sichuan pepper, ginger, and garlic. Tender meat with a spicy, numbing, and savory flavor, delivering a rich homely taste.
Fish-flavored RabbitA Sichuan dish made with rabbit meat stir-fried in a tangy, sweet, and spicy fish-flavor sauce, often served with vegetables like carrots and wood ear mushrooms.
Fish-flavored EelA Sichuan-style dish made with fried eel and a tangy, sweet, and spicy sauce.