Yan Bang Taste · Salt Merchant Cuisine Sichuan
Sichuan cuisine · ⭐ 4.5
No. 156 Ruitian Road, Yuzhong District
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. 156 Ruitian Road, Yuzhong District. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Cold Rabbit, Chopped Chili Pig Trotter, Spicy Tripe Stir-fry.
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: 4.5
- Address: No. 156 Ruitian Road, Yuzhong District
- Popular dishes: Spicy Cold Rabbit, Chopped Chili Pig Trotter, Spicy Tripe Stir-fry, Stir-Fried Chili and Clam Slices, Pan-fried Pork Intestines
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Dishes
Spicy Cold RabbitCold Rabbit is a chilled dish made primarily with rabbit meat, cut into pieces, boiled, then mixed and marinated or stir-fried with chili, Sichuan pepper, garlic, ginger, and other seasonings before being served cold.
Chopped Chili Pig TrotterA Sichuan dish made with pig trotters simmered in a spicy chili sauce, offering tender meat and bold flavors.
Spicy Tripe Stir-fryA spicy stir-fry dish made with pork tripe and chili, quickly cooked to achieve a crisp texture and bold flavor.
Stir-Fried Chili and Clam SlicesFresh clam slices stir-fried with grilled chili, known for its crisp texture and rich spicy aroma.
Pan-fried Pork IntestinesA Chinese dish made by pan-frying cleaned pork intestines with aromatics until crispy outside and tender inside.
Salt-Style Stir-Fried BeefA classic Sichuan dish featuring tender beef stir-fried quickly with garlic, ginger, and chili for a savory, slightly spicy flavor.
Mustard LobsterMustard lobster shrimp features fresh lobsters, blanched, drained, and mixed with a mustard sauce made from mustard powder, soy sauce, vinegar, sugar, and sesame oil for rich flavor and strong mustard aroma.
Scallion Crucian CarpCongcong crucian carp is a dish made with crucian carp and scallions. The fish is cleaned, pan-fried until slightly golden, then simmered with scallion segments and ginger slices until the flesh is tender and the broth thickens.
Sauce-Flavored DuckSauce-Flavored Duck is a savory dish made by braising duck in a rich sauce with soy sauce, fermented bean paste, and spices.
Stir-fried Pig Kidney with LeeksA classic Chinese dish made by stir-frying sliced pig kidney with fresh leeks, resulting in a savory and aromatic dish.
Chef's Toilet RabbitA creative dish featuring rabbit meat marinated in a secret sauce and slow-cooked to tender perfection, with carrots and bell peppers for color and nutrition.
Fresh Chili and Young Ginger Jumping FishFresh chili and young ginger are stir-fried with live fish quickly blanched. The dish features bright colors, crisp texture, spicy aroma with a hint of ginger fragrance.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.