You Jia Sichuan Cuisine (Gongquan Branch)
Sichuan cuisine · ⭐ 3.8
No. 5288, Gonghe Xin Road, Building 2, Room 110
Dragon Mate tips
If you are traveling in China to visit Shanghai, 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. 5288, Gonghe Xin Road, Building 2, Room 110. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Traditional Sichuan Boiled Black Bass, Shredded Potatoes, Gele Mountain Spicy Chicken (Viral Version).
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: Shanghai
- Category: Sichuan cuisine
- Rating: 3.8
- Address: No. 5288, Gonghe Xin Road, Building 2, Room 110
- Popular dishes: Traditional Sichuan Boiled Black Bass, Shredded Potatoes, Gele Mountain Spicy Chicken (Viral Version), Sweet and Sour Pork Tenderloin, Sour Cabbage Lemon Fish
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Dishes
Traditional Sichuan Boiled Black BassA Sichuan dish featuring fresh black bass simmered with vegetables in a spicy, numbing broth made from chili and Sichuan peppercorns.
Shredded PotatoesShredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
Gele Mountain Spicy Chicken (Viral Version)A spicy chicken dish made with chicken, dried chilies, and Sichuan peppercorns, popularized by social media for its bold flavor and crispy texture.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Sour Cabbage Lemon FishA dish featuring fresh fish cooked with sour cabbage and lemon, offering a tangy and savory flavor profile.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
Craving FrogA spicy Sichuan dish featuring tender frog meat stir-fried with vegetables in a rich, numbing chili sauce.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
Spicy Duck HeadsSpicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.