You Ren Home-style Cuisine (Yudong Store)
Home-style Chinese cuisine · ⭐ 3.8
No. 99 Longzhou Avenue, Unit 70
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. 99 Longzhou Avenue, Unit 70. It is a Home-style Chinese cuisine place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Secret Salted Spare Ribs, Sour Cabbage Fish, Fish-Flavored Shredded Pork.
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: Home-style Chinese cuisine
- Rating: 3.8
- Address: No. 99 Longzhou Avenue, Unit 70
- Popular dishes: Secret Salted Spare Ribs, Sour Cabbage Fish, Fish-Flavored Shredded Pork, Fish-Flavored Eggplant Stew
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Dishes
Secret Salted Spare RibsPork spare ribs marinated in a special salt blend and steamed to tender perfection, offering a savory and rich flavor.
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.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
Fish-Flavored Eggplant StewFish-flavored Eggplant Stew is a dish made primarily with eggplant and various seasonings. The eggplant is cut into pieces and mixed with a specially prepared fish-flavored sauce, then simmered in a pot to allow the eggplant to fully absorb the sauce, resulting in a distinctive fish aroma.