Jiaxiang Cai Ye Beer
Sichuan cuisine · ⭐ 3.5
No. 200, Dingxiang Road, Annex No. 23
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. 200, Dingxiang Road, Annex No. 23. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Mixed Pig Trotter, Braised Dish Platter, Stir-Fried Duck with Ginger.
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: 3.5
- Address: No. 200, Dingxiang Road, Annex No. 23
- Popular dishes: Cold-Mixed Pig Trotter, Braised Dish Platter, Stir-Fried Duck with Ginger, Dry-burned Fish, Dry Pot Shrimp
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Dishes
Cold-Mixed Pig TrotterA cold dish made from boiled and sliced pig trotters, seasoned with garlic, cilantro, chili oil, soy sauce, and vinegar for a savory and refreshing taste.
Braised Dish PlatterA classic Chinese cold dish featuring a variety of ingredients like tofu, eggs, pork trotters, chicken wings, and bean curd sheets, slowly simmered in a secret braising sauce for rich flavor.
Stir-Fried Duck with GingerGinger-braised duck is a dish featuring duck meat and ginger as main ingredients. Duck pieces are stir-fried with plenty of ginger slices, creating tender meat and rich ginger aroma through high-heat cooking. A touch of soy sauce and cooking wine enhances the flavor.
Dry-burned FishDry-burned fish is a dish made primarily with fish, seasoned with ingredients such as green onions, ginger, and garlic, and prepared through marinating, frying, and stir-frying. The fish meat is crispy on the outside and tender on the inside, with a bright red color.
Dry Pot ShrimpDry Pot Shrimp is a dish made with fresh shrimp and stir-fried with green peppers, onions, garlic, and ginger. After cleaning and marinating the shrimp, it's cooked with the ingredients and finished with a special dry pot sauce to infuse flavor, resulting in tender, aromatic shrimp.
Special Boiled FishA Sichuan dish featuring fresh carp quickly blanched and stir-fried with chili, Sichuan pepper, and aromatics for a spicy, numbing flavor.
Faba Bean DishA traditional dish made from fava beans, often stir-fried with spices like chili and Sichuan pepper, popular in Sichuan cuisine.
Sour Spicy CucumberSour and spicy cucumber is a cold dish primarily made with cucumber. After washing, the cucumber is sliced or smashed, then mixed with garlic, chili, vinegar, salt, sugar, and other seasonings. The preparation typically does not require heating—just season and serve directly.
Goose HeadGoose head is a dish made from the goose's head, cleaned, blanched, then stewed or braised with seasonings like scallions, ginger, and cooking wine.