Baijia Yachu Pickled Fish Egg Specialty Roast Fish
Sichuan cuisine · ⭐ 4.0
No. 34, Phase 4, China Resources Ershisi Cheng
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. 34, Phase 4, China Resources Ershisi Cheng. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Happy Cold Tofu Jelly, Houttuin Root, Spicy Pepper Crisp.
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: 4.0
- Address: No. 34, Phase 4, China Resources Ershisi Cheng
- Popular dishes: Happy Cold Tofu Jelly, Houttuin Root, Spicy Pepper Crisp, Pickled Chili Fish, Pickled Pepper Fish Balls
China trip · China travel
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Dishes
Happy Cold Tofu JellyHappy Cold Tofu is a refreshing cold dish made primarily from mung bean starch jelly, paired with shredded cucumber and carrot. The jelly is cut into细条 and mixed with vegetables in a sauce made from soy sauce, vinegar, minced garlic, and sesame paste. Finally, it is garnished with chopped green onions and cilantro for added aroma.
Houttuin RootHouttuin is a dish primarily made with Houttuin, typically washed, cut into segments, and mixed with garlic, chili, and cilantro. It can also be stir-fried with other vegetables or meat, offering a crisp texture.
Spicy Pepper CrispPaojiao Shuangcui is a dish primarily made with pig stomach and chicken gizzard. The preparation involves slicing the pig stomach and chicken gizzard thinly, marinating them with pickled chili peppers and various seasonings, then quickly stir-frying. It has a fresh, tender texture with a crisp and delicious taste.
Pickled Chili FishA Sichuan dish featuring fresh fish cooked with pickled chili and spices, delivering a tangy and spicy flavor.
Pickled Pepper Fish BallsA Sichuan dish made with fish balls stir-fried in pickled chili, garlic, and ginger, offering a spicy and tangy flavor.
Stir-Fried Eel SegmentsA spicy stir-fry dish made with eel segments, garlic, chili, and vegetables, popular in Sichuan cuisine.
Clam ChickenClam chicken is a dish made primarily with clams and chicken. After washing the clams, they are stir-fried with chicken and seasoned with scallions, ginger, garlic, and other spices. Then, it's simmered with water or broth until flavorful, and finally reduced to a rich sauce. The dish emphasizes the freshness and harmony of ingredients.
Garlic-Style CrawfishGarlic shrimp is a dish made with fresh crayfish as the main ingredient, stir-fried with large amounts of minced garlic, ginger slices, chili peppers, and other seasonings. First, clean and blanch the crayfish to remove any fishy odor, then sauté minced garlic and auxiliary ingredients in oil, add the crayfish and stir-fry, finally season and reduce the sauce to allow the garlic aroma to fully blend with the shrimp meat.
Spicy Lotus Root CubesA Sichuan dish made by stir-frying lotus root cubes with dried chilies and garlic, offering a crisp texture and spicy flavor.
Sour ChickenA Chinese dish made with chicken and vegetables, seasoned with vinegar and sugar for a tangy, sweet flavor.
Spicy Chicken GizzardsSpicy Chicken Feet is a dish made primarily from chicken feet, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. The chicken feet have a chewy texture and rich flavor, enhanced by the spicy and aromatic seasoning for a deeply flavorful experience.