Qing Yi Lou · Yule Mountain Cuisine (Nanfang Garden Branch)
Sichuan cuisine · ⭐
No. 2 Keyuan 4th 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. 2 Keyuan 4th Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Linjiang Eel Strips, Leshan Cuisine, Signature Sweet Skin Duck.
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:
- Address: No. 2 Keyuan 4th Road
- Popular dishes: Linjiang Eel Strips, Leshan Cuisine, Signature Sweet Skin Duck, Citrus Chicken, Sweet Skin Duck
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Dishes
Linjiang Eel StripsA dish made with eel strips stir-fried with vegetables, known for its fresh and savory taste.
Leshan CuisineLeshan cuisine is a specialty of the Leshan area in Sichuan, known for its spicy and fragrant flavors. Main ingredients include tofu, fish, and vegetables, commonly seasoned with chili peppers and Sichuan peppercorns, using cooking methods such as stir-frying, boiling, and frying.
Signature Sweet Skin DuckA specialty duck dish with a crispy, sweet-glazed skin and tender meat, made by marinating, drying, and frying the duck before coating it in a caramelized sugar glaze.
Citrus ChickenA refreshing dish featuring tender chicken marinated in lemon juice and herbs, gently cooked to preserve its delicate flavor.
Sweet Skin DuckSweet-skinned duck is made primarily from duck, which is marinated, air-dried, and then fried or roasted. The duck skin has a reddish-brown color and is coated with a syrup to form a sweet crust, while the inner meat remains tender and flavorful.
Pickled Lettuce Stir-fried with Preserved PorkSliced pickled lettuce stir-fried with preserved pork, enhanced by the savory aroma of cured pork and the crisp, refreshing texture of the pickled greens.
Mugwort rice balls艾草粑粑 is a traditional snack made by mixing mugwort juice with glutinous rice flour to form dough, then wrapping it around fillings like red bean paste, sesame, or pickled vegetables, and steaming it. Key ingredients include fresh mugwort, glutinous rice flour, and fillings. The mugwort is blanched, crushed, and strained for juice, which is mixed with the flour to make the dough. The dough is then shaped into round or oval forms and steamed.
Bamboo Shoot and Wuchang Fish SlicesFresh carp slices stir-fried with perilla, ginger, and garlic, resulting in tender fish and aromatic herb flavor.
Ho Xiang Spare RibsHuo Xiang Pork Ribs is a dish featuring pork ribs marinated and cooked with fresh hoja santa leaves, absorbing their unique aroma. The ribs are tender, red in color, and fragrant with herbal notes.
Lifting Foot Grand FeastA spicy Sichuan-style hot pot dish featuring beef, tripe, duck blood, and more, served in a rich, numbing broth.
Spicy Chicken in BrothBaba Chicken is a dish made primarily with chicken, combined with various vegetables and seasonings. Thinly sliced chicken is soaked together with different vegetables in a specially prepared spicy and numbing sauce, allowing each piece of chicken and vegetable to fully absorb the flavor of the seasoning. Finally, it is served in a bowl, presenting a colorful and appetizing appearance with a spicy and numbing taste.
Pickled Mustard Greens and Beef SoupA savory soup made with beef and pickled mustard greens, slow-cooked to perfection for a rich, comforting flavor.