Ba Jiang Rabbit · Intangible Cultural Heritage Rabbit Soup Pot (Dongbang Store)
Hot pot · ⭐ 3.8
Annex No. 139, No. 29 Yingbin Avenue
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 Annex No. 139, No. 29 Yingbin Avenue. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Rabbit Leg, Spicy Cold Rabbit, Damao Pu.
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: Hot pot
- Rating: 3.8
- Address: Annex No. 139, No. 29 Yingbin Avenue
- Popular dishes: Rabbit Leg, Spicy Cold Rabbit, Damao Pu, Pickled Vegetable Pot, Pickled Pepper Rabbit Stomach
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Dishes
Rabbit LegRabbit legs are primarily made from fresh rabbit legs, which are marinated and then stewed or braised until the meat becomes tender and fully infused with flavor. Ingredients such as ginger, scallions, and star anise can be added to enhance the taste. Some recipes first fry the rabbit legs until the skin is slightly crispy before simmering them.
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.
Damao PuDamao Pu is a traditional Chinese dish made primarily with pork, which is marinated and stir-fried. It is characterized by its tender meat and rich flavor with a hint of spiciness.
Pickled Vegetable PotA hearty dish made with pickled vegetables, pork, tofu, and greens, simmered together for a rich, savory flavor.
Pickled Pepper Rabbit StomachA spicy Sichuan dish made with rabbit stomach and pickled chili, known for its crisp texture and tangy heat.
Ham SausageSausage is a processed meat product made primarily from pork, chicken, or beef, mixed with starch, water, and seasonings, then stuffed into casings and cooked by steaming or smoking.
Flower Pot Hot PotA hot pot dish featuring a variety of fresh vegetables and meats simmered in broth, known for its rich flavors and diverse ingredients.
Bā Hāng Rabbit Neck MeatA Sichuan dish made with rabbit neck meat stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a rich, spicy flavor.
Bā Hāng Rabbit TenderloinA Sichuan dish featuring rabbit tenderloin stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a spicy and numbing flavor.
Mushroom Hot PotMushroom hot pot made with fresh mushrooms like shiitake, enoki, and king oyster, cooked in broth or water. Wash ingredients, layer by type, heat until tender, and add minimal seasoning for enhanced flavor.
Lotus Root SlicesLotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.