Yunshuiquan Winery Farmhouse
农家菜 · ⭐ 3.8
No. 6, Shijia Courtyard, Jianxin Village, University Town, Huqi Subdistrict
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. 6, Shijia Courtyard, Jianxin Village, University Town, Huqi Subdistrict. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cloud Water Spicy Chicken, Cloud Water Spring Winery Dish, Farmhouse Pan-Fried Dumplings.
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: 农家菜
- Rating: 3.8
- Address: No. 6, Shijia Courtyard, Jianxin Village, University Town, Huqi Subdistrict
- Popular dishes: Cloud Water Spicy Chicken, Cloud Water Spring Winery Dish, Farmhouse Pan-Fried Dumplings, Free-range Chicken Stew, Sichuan Boiled Fish
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Dishes
Cloud Water Spicy ChickenA spicy chicken dish made with tender chicken and a blend of Sichuan peppercorns, chili, and aromatic spices, delivering a bold, numbingly flavorful experience.
Cloud Water Spring Winery DishA creative dish blending mountain flavors with wine aroma, featuring fresh wild mushrooms, soft tofu, and premium white wine, slowly simmered to harmonize umami and wine essence.
Farmhouse Pan-Fried DumplingsFarmhouse pan-fried dumplings filled with pork and cabbage, pan-seared until golden and crispy, offering a savory and satisfying bite.
Free-range Chicken StewA stew made with free-range chicken, slowly cooked in a clay pot with ginger and scallions for a rich, savory flavor.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Crisp Vegetable StemsA refreshing dish made from blanched cabbage or mustard stems, tossed with garlic, vinegar, and chili oil for a crisp and tangy flavor.
Bàwáng Boiled EggA Chinese dish made by gently simmering eggs in broth or water, often with shrimp, ham, and mushrooms for a rich, tender flavor.
Chicken Stock Braised RadishA delicate dish made by simmering white radish in chicken stock until tender, resulting in a flavorful and nutritious side dish.