Jusanpian Flavor Restaurant
Sichuan cuisine · ⭐ 4.0
Room 2-2, Building 5, Fucheng Square, Shuangfu Town
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 Room 2-2, Building 5, Fucheng Square, Shuangfu Town. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy麻 Rabbit, Authentic Bell Pepper Chicken, Sichuan-style Pepper Rabbit.
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: Room 2-2, Building 5, Fucheng Square, Shuangfu Town
- Popular dishes: Spicy麻 Rabbit, Authentic Bell Pepper Chicken, Sichuan-style Pepper Rabbit, Stewed Chicken with Spices, Spicy Oil Rabbit
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Dishes
Spicy麻 RabbitA Sichuan dish made with rabbit meat stir-fried with Sichuan peppercorns, chili, and aromatics, delivering a numbing and spicy flavor.
Authentic Bell Pepper ChickenA Sichuan dish made with chicken and fresh green peppers, stir-fried with garlic, ginger, and fermented bean paste for a spicy and aromatic flavor.
Sichuan-style Pepper RabbitSpicy pickled pepper rabbit is a dish featuring rabbit meat as the main ingredient. The meat is blanched to remove odor, then stir-fried with pickled chili, ginger, garlic, and green onion. Proper heat control ensures tender, flavorful meat infused with the spicy-sour taste of the pickled peppers.
Stewed Chicken with SpicesStewed chicken with spicy flavor, known as 'Burnt Chicken', is a dish primarily made with chicken, typically using male chicken cut into pieces and braised together with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings to make the meat flavorful and tender. Commonly added ingredients include doubanjiang (fermented broad bean paste), cooking wine, and soy sauce, which are slowly simmered over low heat to allow the flavors to blend harmoniously.
Spicy Oil RabbitA Sichuan dish made with rabbit meat stir-fried in spicy chili oil, known for its rich flavor and numbing heat.
Taro ChickenYutou Chicken is a dish primarily made with chicken and taro. The chicken is cut into pieces and simmered together with taro, along with appropriate seasonings. It is slowly stewed over low heat until the chicken becomes tender and the taro softens, resulting in a rich and flavorful broth.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.