Yuan Meng Can Ba
小吃快餐 · ⭐ 3.5
No. 150 Renmin South 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. 150 Renmin South Road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Chopped Chili Fish Head, Shredded Potatoes, Spicy Pepper Rabbit.
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: 小吃快餐
- Rating: 3.5
- Address: No. 150 Renmin South Road
- Popular dishes: Chopped Chili Fish Head, Shredded Potatoes, Spicy Pepper Rabbit, Xiang-style Stir-fried Pork, Stir-fried Intestines
China trip · China travel
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Dishes
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Shredded PotatoesShredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
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.
Xiang-style Stir-fried PorkXiang-style stir-fried pork with green peppers is a traditional Hunan dish featuring pork belly and green peppers. The pork is sliced, pan-fried to render fat, then stir-fried with green peppers, garlic, and ginger, seasoned and ready.
Stir-fried IntestinesA stir-fried dish made with pork intestines and vegetables, known for its spicy and aromatic flavor.
Braised DuckA traditional Chinese dish made by slow-cooking duck meat in a savory sauce of soy sauce, sugar, and wine until tender and flavorful.