Tian Yuan Earth Mud Carp (Keyuan Sixth Road Branch)
Home-style Chinese cuisine · ⭐ 4.0
Annex No. 37, Ke Yuan 6th 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 Annex No. 37, Ke Yuan 6th Road. It is a Home-style Chinese cuisine place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Imperial Tofu Supreme, Peppered Pig Ear, Dry-burned Eel Slices.
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: Home-style Chinese cuisine
- Rating: 4.0
- Address: Annex No. 37, Ke Yuan 6th Road
- Popular dishes: Imperial Tofu Supreme, Peppered Pig Ear, Dry-burned Eel Slices, Dry-Fried Green Beans, Sichuan Boiled Fish
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Dishes
Imperial Tofu SupremeA premium tofu dish made with tender tofu, shrimp, ham, and mushrooms, steamed to perfection for a delicate and savory flavor.
Peppered Pig EarA cold dish made with pig ears and green chili peppers, known for its crisp texture and spicy flavor.
Dry-burned Eel SlicesDry-burned eel segments is a Chinese dish primarily made with eel. The eel is deboned, cut into segments, blanched, then stir-fried in oil until slightly golden.葱姜蒜 and doubanjiang (fermented broad bean paste) are added and stir-fried, followed by soy sauce, sugar, and cooking wine for seasoning. It is then simmered over low heat until the sauce thickens, allowing the eel segments to absorb flavor while developing a slight caramelized aroma on the surface.
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
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.
Pickled Pepper EelA spicy and tangy dish made with fresh eel and pickled chili peppers, popular in Sichuan cuisine.
Tianyuan Cold-Mixed Crucian CarpA dish featuring steamed or boiled crucian carp chilled and tossed with garlic, cilantro, chili oil, vinegar, and soy sauce for a refreshing, tangy flavor.
Frog LegsA dish made from frog legs, typically stir-fried with garlic, ginger, and chili for a spicy and savory flavor.
Steamed Mudskipper with Rice FlourA dish of fresh mudskippers coated in rice flour and steamed, resulting in a tender texture with a fragrant rice flavor.
Sour Cabbage EelA Chinese dish made with eel and sour cabbage, simmered together to create a tangy and savory flavor.
Orange TofuA dish made with soft tofu and fresh orange juice, offering a sweet and tangy flavor with a smooth texture.