Jianyang Quan Yang Guan (Dashibag Dongyuan Branch)
Hot pot · ⭐ 4.0
Main Entrance of Dongyuan D7 Phase II, No. 27-47 Hongxing Road (200 meters downstream from Exit 1B of Metro Line 5)
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 Main Entrance of Dongyuan D7 Phase II, No. 27-47 Hongxing Road (200 meters downstream from Exit 1B of Metro Line 5). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Lamb with Skin, Handmade Noodles, Hot Pot Base.
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: 4.0
- Address: Main Entrance of Dongyuan D7 Phase II, No. 27-47 Hongxing Road (200 meters downstream from Exit 1B of Metro Line 5)
- Popular dishes: Lamb with Skin, Handmade Noodles, Hot Pot Base, Pickled Pepper Sheep Blood, Stone Pot Mud Carp
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Dishes
Lamb with SkinWhole lamb skin with meat is a dish made from lamb skin and meat, usually stewed or braised together to make the meat tender and the skin elastic. Common seasonings include scallions, ginger, and cooking wine to remove fishy smell and enhance aroma; some recipes add star anise and cassia bark for deeper flavor.
Handmade NoodlesHandmade noodles are small, chewy pieces of dough made by hand and typically served in broth or with sauce.
Hot Pot BaseA flavorful broth base made from bones, spices, and aromatics, used as the foundation for hot pot or soup dishes.
Pickled Pepper Sheep BloodA Sichuan dish made with fresh sheep blood and pickled chili, known for its spicy and sour taste.
Stone Pot Mud CarpFresh mud carp is cooked in a stone pot with ginger, garlic, and chili, resulting in tender fish and rich, aromatic broth.
Spicy Lamb Spine SoupRed broth lamb spine is a dish featuring lamb vertebrae, typically simmered with chili, Sichuan pepper, ginger, scallion, and star anise. After blanching to remove odor, it's slowly stewed with spices until tender and flavorful.
Lamb SkewersLamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
Mutton Hot PotMutton soup pot features mutton as the main ingredient, with broth made from lamb bones or offal, seasoned with ginger slices and green onions. Vegetables like potatoes, carrots, radishes, and vermicelli are added for rich texture. Customize with chili oil, cilantro, or scallions.
Mutton and Offal StewA hearty stew made with mutton and offal, slow-cooked with aromatic spices for a rich, savory flavor.
Grassland Lamb RibsGrass-fed lamb chops made from fresh lamb, marinated and grilled to perfection. Main ingredients: lamb chops and seasonings. Preparation: marinate, then grill or pan-fry to retain natural flavor.
Pea ShootsPea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.
Yellow Shoot Bok ChoyA simple stir-fried dish made with tender bok choy leaves and garlic, known for its fresh taste and vibrant color.