Yuge Da Pai Bang Grilled Fish (Dongyuan Branch)
Sichuan cuisine · ⭐ 4.5
1st Floor, Adjacent Street Commercial Shop, Phase IV of Shouchuang Hong'en, No. 166 Hongyuan Road (ground floor beneath Mr. Rice)
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 1st Floor, Adjacent Street Commercial Shop, Phase IV of Shouchuang Hong'en, No. 166 Hongyuan Road (ground floor beneath Mr. Rice). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Six Palace Grid Platter, Fruit Wine, Authentic Wanzhou Charcoal Grilled Carp Fish.
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: 4.5
- Address: 1st Floor, Adjacent Street Commercial Shop, Phase IV of Shouchuang Hong'en, No. 166 Hongyuan Road (ground floor beneath Mr. Rice)
- Popular dishes: Six Palace Grid Platter, Fruit Wine, Authentic Wanzhou Charcoal Grilled Carp Fish, Boiled Peanuts, Sichuan-style Water-dipped Tripe
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Dishes
Six Palace Grid PlatterA refined Chinese cold dish featuring six different small dishes like braised beef, jellyfish salad, poached chicken, spicy kimchi, boiled eggs, and pickled cucumber, arranged in six compartments for colorful presentation and varied flavors.
Fruit WineFruit wine is made from fresh fruits through fermentation or maceration, offering a sweet and slightly alcoholic taste, ideal for pairing with meals or enjoying alone.
Authentic Wanzhou Charcoal Grilled Carp FishFresh carp is marinated with secret spices and grilled over charcoal until crispy outside and tender inside, served with vegetables like bean sprouts and potatoes.
Boiled PeanutsBoiled peanuts is a dish that uses peanuts as the main ingredient. Peanuts are boiled in water, usually with salt and other seasonings to enhance flavor. The preparation process does not involve frying or complex cooking techniques, preserving the original taste and nutritional value of the peanuts.
Sichuan-style Water-dipped TripeA Sichuan-style cold dish made with blanched beef tripe served in a spicy dipping sauce, known for its crisp texture and numbing heat.
Charcoal-Grilled FishCharcoal-grilled fish is a dish made by marinating fresh fish and grilling it over charcoal. It's usually cooked with vegetables like bean sprouts, potato slices, and enoki mushrooms, then drizzled with a special sauce. The key is precise heat control to achieve crispy skin and tender meat with rich aroma.
Crisp Black Wood EarCrisp wood ear salad is a cold dish primarily made with black fungus. After soaking and blanching the black fungus, it is drained and mixed with minced garlic, scallions, soy sauce, vinegar, sugar, and sesame oil. The result is a refreshing, crisp, and tender dish.
Special Wanzhou Grilled FishSpecial Wanzhou grilled fish features fresh grass carp, marinated and grilled over charcoal until the skin is slightly charred, then simmered with bean sprouts, potato slices, lotus root slices, and seasonings like doubanjiang, chili, and Sichuan peppercorns.
Special Wawa ChickenA Sichuan-style dish made with chicken and spicy seasonings, known for its rich, numbing heat and savory flavor.
Charcoal-Grilled Grass CarpA dish featuring fresh grass carp grilled over charcoal, resulting in a crispy skin and tender flesh, seasoned with aromatic sauces or spicy condiments.
Spicy Prawn Stir-frySpicy prawns stir-fried with chili, garlic, and ginger for a bold, aromatic flavor.
Spicy Pork CartilageSpicy pork cartilage is a dish featuring pork cartilage as the main ingredient, marinated and then fried or pan-fried until crispy. It's stir-fried with chili peppers and Sichuan peppercorns to infuse rich flavor. The dish has a golden color, crispy outside and tender inside, with a distinct spicy and numbing taste.