Village House
Sichuan cuisine · ⭐ 3.5
Yingbin Avenue, Daochang Village
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 Yingbin Avenue, Daochang Village. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Country Chef Mixed Free-range Chicken, Grandmother's Honey Glazed Duck, Sichuan-style Twice-Cooked Pork.
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: Yingbin Avenue, Daochang Village
- Popular dishes: Country Chef Mixed Free-range Chicken, Grandmother's Honey Glazed Duck, Sichuan-style Twice-Cooked Pork, Yangzhou Fried Rice, Stir-Fried Chinese Cabbage
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Dishes
Country Chef Mixed Free-range ChickenA dish made with fresh free-range chicken, seasoned and mixed with vegetables like scallions, garlic, chili, and cilantro for a savory and refreshing taste.
Grandmother's Honey Glazed DuckA tender duck leg glazed with a sweet honey sauce, slow-roasted to perfection and inspired by traditional family recipes.
Sichuan-style Twice-Cooked PorkSichuan-style stir-fried pork belly is made by boiling pork belly, slicing it, then stir-frying with fermented bean paste, garlic chives, and green peppers. The key is to render the fat until the slices curl and glisten, then season and mix well.
Yangzhou Fried RiceYangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
Stir-Fried Chinese CabbageStir-fried bok choy is a Chinese dish primarily made with bok choy, prepared by quickly stir-frying. After washing, the bok choy is either blanched or directly stir-fried in a small amount of oil and salt to maintain its fresh, tender texture and vibrant green color.
Tangerine Peel Rabbit CubesA Sichuan dish made with rabbit cubes stir-fried with tangerine peel, offering a tangy and spicy flavor.
Scallion Stir-fried Small ClamsFresh small clams stir-fried with scallions, delivering a savory and aromatic dish with tender seafood and fragrant greens.
Dried Radish Stewed with Preserved Pork ShankA traditional Chinese dish featuring dried radish and preserved pork shank, slowly stewed to blend flavors.