Yu BBQ Big Stall
Sichuan cuisine · ⭐ 3.7
No. 2, Jianxin North Road 8th Branch Road, Annex No. 5
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. 2, Jianxin North Road 8th Branch Road, Annex No. 5. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Charcoal-grilled small yellow croaker, Freshly Killed Spicy Grilled Fish, Brow Meat Skewers.
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: 3.7
- Address: No. 2, Jianxin North Road 8th Branch Road, Annex No. 5
- Popular dishes: Charcoal-grilled small yellow croaker, Freshly Killed Spicy Grilled Fish, Brow Meat Skewers, Spicy Brain in Foil, Squid Tentacle Skewers
China trip · China travel
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Dishes
Charcoal-grilled small yellow croakerCharcoal-grilled small yellow croaker is a dish made from fresh small yellow croakers, marinated and then grilled over charcoal. The fish is cleaned, marinated with salt, cooking wine, and ginger slices, then grilled until the skin is slightly charred and the flesh is cooked through.
Freshly Killed Spicy Grilled FishFreshly killed fish grilled with spicy sauce and vegetables, a popular Sichuan dish known for its bold flavors.
Brow Meat SkewersA specialty snack made by grilling thin strips of pork on skewers, resulting in tender and flavorful bites with a slightly charred exterior.
Spicy Brain in FoilSpicy brain dish wrapped in foil and grilled, featuring a rich, aromatic flavor from secret seasoning.
Squid Tentacle SkewersSquid tentacle skewers, made from fresh squid tentacles that are carefully prepared and marinated in a special seasoning to infuse flavor. The pieces are then threaded onto bamboo skewers and grilled until golden and slightly charred, resulting in a tender texture and rich aroma.