Yu Yan Ji Salt Specialties (Vanke Caiyun Lake Branch)
Sichuan cuisine · ⭐ 4.1
Units 225–226, Level L2, No. 95 Caihong Road
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 Units 225–226, Level L2, No. 95 Caihong Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Pressed Beef, Signature Golden Fish Strips, Salted Pepper Shrimp.
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: 4.1
- Address: Units 225–226, Level L2, No. 95 Caihong Road
- Popular dishes: Cold-Pressed Beef, Signature Golden Fish Strips, Salted Pepper Shrimp, Earthworm Eel in the Jianghu Style, Pan-fried Pork Intestines
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Dishes
Cold-Pressed BeefCold beef is a dish made primarily from beef, which is marinated, boiled, sliced, and then mixed with a special seasoning to create a flavorful cold dish. It has a bright red color, tender meat, and a rich taste.
Signature Golden Fish StripsA crispy and flavorful dish made from finely sliced fish coated in a light batter and deep-fried to golden perfection, served with a savory sauce.
Salted Pepper ShrimpA Chinese dish made with fresh shrimp fried until crispy and seasoned with salt, pepper, and spices for a savory, slightly spicy flavor.
Earthworm Eel in the Jianghu StyleA dish made with fresh eel stir-fried with chili, ginger, and garlic, featuring a spicy and savory flavor typical of regional Chinese cuisine.
Pan-fried Pork IntestinesA Chinese dish made by pan-frying cleaned pork intestines with aromatics until crispy outside and tender inside.
Zigong Cold-Cooked RabbitZigong cold-cooked rabbit is a Sichuan dish featuring rabbit meat as the main ingredient. The rabbit is cut into pieces, deep-fried until slightly golden, then stir-fried with chili, Sichuan pepper, ginger, and garlic. The finished dish has a bright red color, with a spicy, numbing, fresh, and fragrant taste, and firm, chewy rabbit meat.
Zigong Cold-Pressed BeefZigong cold beef is a Sichuan dish made with beef slices stir-fried with chili, Sichuan pepper, and doubanjiang, then mixed with葱姜蒜, spices, and seasonings. It's served chilled without heating during preparation.
Zigong Pig Belly MeatZigong Pig Belly Meat is a specialty dish from Zigong, Sichuan, made with pork belly and tofu skin, slow-cooked with fermented bean paste and chili to create a rich, spicy flavor.
Zigong Fresh Pot RabbitZigong Fresh Pot Rabbit is a Sichuan dish featuring fresh rabbit meat, stewed with various seasonings like doubanjiang,花椒, and chili, along with辅料 such as potatoes and bean sprouts, cooked in a hot pot style for tender, flavorful meat.
Scallion Steamed Crucian CarpA dish of fresh crucian carp steamed with abundant scallions, resulting in tender fish and aromatic flavor.
Sour Cabbage and Doubanjiang SoupA spicy and sour soup made with fermented cabbage and doubanjiang, often including pork or tofu, typical of Sichuan cuisine.
Iron Plate Egg TofuA dish made with soft tofu and eggs, pan-fried on a hot iron plate for a rich, savory flavor.