Yu Ji Pang Ge Pig Intestines (Keyuan Sixth Road Branch)
Sichuan cuisine · ⭐ 3.7
No. 146, Aotiyun Dong Street, No. 3
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. 146, Aotiyun Dong Street, No. 3. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Bandit Pig Liver, Ginger Stir-Fried Duck, Stir-Fried Pork.
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. 146, Aotiyun Dong Street, No. 3
- Popular dishes: Bandit Pig Liver, Ginger Stir-Fried Duck, Stir-Fried Pork, Sichuan-Style Boiled Catfish, Sichuan Boiled Intestines
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Dishes
Bandit Pig LiverBandit liver is a dish made by stir-frying pig liver with chili, garlic, and other seasonings. After slicing and marinating, the liver is quickly stir-fried with ingredients to achieve a bright red color and tender texture.
Ginger Stir-Fried DuckA Chinese dish featuring duck meat stir-fried with ginger, known for its savory flavor and aromatic ginger taste.
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Sichuan-Style Boiled CatfishA spicy Sichuan dish featuring tender catfish simmered in a fiery broth with vegetables and aromatic spices.
Sichuan Boiled IntestinesSichuan-style boiled intestines is a dish featuring pork intestines as the main ingredient. After cleaning and blanching to remove odor, it's stir-fried with doubanjiang, chili, and Sichuan peppercorns, then simmered in broth until tender and flavorful. Garnished with green onions or cilantro, it has a bright red color and a soft yet chewy texture.
Stir-Fried Seasonal VegetablesStir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
Pork Blood and Intestine StewA spicy stew made with pork blood and intestines, commonly found in Sichuan cuisine.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Crispy Pork Intestine HeadA dish made from pork intestines, marinated and deep-fried until the skin becomes crispy while the inside remains tender and flavorful.