Jia Yue Yuan · Yan Bang Cuisine (Beibin Road Store)
Sichuan cuisine · ⭐ 3.8
Annex Nos. 13, 14 and 15, No. 532, Beibin 2nd Road (Opposite Sandongqiao Folk Culture Street)
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 Nos. 13, 14 and 15, No. 532, Beibin 2nd Road (Opposite Sandongqiao Folk Culture Street). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger Stir-Fried Frog, Jia Yue Jumping Fish, Spicy Cold Rabbit.
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: 3.8
- Address: Annex Nos. 13, 14 and 15, No. 532, Beibin 2nd Road (Opposite Sandongqiao Folk Culture Street)
- Popular dishes: Young Ginger Stir-Fried Frog, Jia Yue Jumping Fish, Spicy Cold Rabbit, Cold-mixed crucian carp, Cold Tapioca Noodles
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Dishes
Young Ginger Stir-Fried FrogStir-fried田鸡 with young ginger is a dish featuring frog meat and fresh young ginger. The frog is cut into pieces and stir-fried with ginger slices, seasoned to blend flavors. It's typically cooked with hot oil to sauté the ginger first, then combined with the frog to preserve its tender texture.
Jia Yue Jumping FishA cold dish made with fresh grass carp, quickly blanched and mixed with bean sprouts and wood ear mushrooms. The fish is tender and flavorful, with a spicy and numbing taste.
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.
Cold-mixed crucian carpCold-mixed crucian carp is a cold dish primarily made with crucian carp. After the cleaned fish is boiled until fully cooked and deboned, it is mixed with ingredients such as green onions, ginger, garlic, and cilantro, then seasoned with soy sauce, vinegar, sesame oil, and chili oil to create a flavorful dish.
Cold Tapioca NoodlesCold jelly is a starch-based dish, commonly made from mung bean, pea, or sweet potato starch. Mixed with water and boiled, it solidifies into transparent or semi-transparent blocks when cooled, then cut into strips or cubes and mixed with seasonings.
Braised Spare RibsBraised spare ribs is a dish made primarily with pork ribs, simmered with spices, soy sauce, and sugar after blanching. Common seasonings include star anise, cinnamon, ginger, and scallions to enhance flavor and tenderness.
Traditional Method EelA dish made with fresh eel cooked using traditional methods, featuring savory flavors from stir-frying with ginger, garlic, and chili.
Rongzhou Spicy ChickenRongzhou Spicy Chicken is a Sichuan-style cold dish made with chicken and seasoned with chili, Sichuan pepper, and other spices. It features a bold, numbingly spicy flavor and tender meat.
Garlic Steamed ShrimpA dish of fresh shrimp seasoned with garlic and other ingredients, steamed in the oven until tender and flavorful.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.