Huiju Jianghu He Barbecue (Changjiahu Store)
Barbecue · ⭐ 3.0
No. 66 Taichang 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. 66 Taichang Road. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Sichuan-style pickled chili fish, Spicy Tripe Stir-fry, Garlic Bok Choy.
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: Barbecue
- Rating: 3.0
- Address: No. 66 Taichang Road
- Popular dishes: Sichuan-style pickled chili fish, Spicy Tripe Stir-fry, Garlic Bok Choy, Garlic Button Mushrooms, Spicy Snail Stir-fry
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Dishes
Sichuan-style pickled chili fishSpicy pickled fish is a dish featuring fresh carp as the main ingredient, typically marinated or stir-fried with pickled chili, ginger, and garlic, offering a tender texture and rich flavor.
Spicy Tripe Stir-fryA classic Sichuan dish made with beef tripe quickly stir-fried with chili, Sichuan pepper, and garlic for a spicy, crunchy texture.
Garlic Bok ChoyBraised baby bok choy with garlic is a refreshing vegetable dish featuring tender baby bok choy stir-fried simply with garlic. The dish has a bright color, crisp and tender texture, and an aromatic garlic flavor, making it a common favorite on family dinner tables.
Garlic Button MushroomsClean enoki mushrooms, blanch, then drain. Chop garlic into paste, sauté in oil until fragrant, add enoki and stir-fry with salt and soy sauce until well-seasoned.
Spicy Snail Stir-frySpicy snail is a dish primarily made with snails. First, the snails are cleaned and their internal organs removed, then stir-fried together with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During cooking,适量 of cooking wine, soy sauce, and doubanjiang (fermented broad bean paste) are added to allow the snails to fully absorb the spicy and fragrant flavors.