Xiangjiang Chun · Liujia Dock Store
Hunan cuisine · ⭐ 4.5
L1 Floor, Area A, Liujia Wharf Commercial Street, Beibin 1st Road (entrance from Beibin Road, non-level access)
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 L1 Floor, Area A, Liujia Wharf Commercial Street, Beibin 1st Road (entrance from Beibin Road, non-level access). It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dong'an Chicken, Steamed Fish Head with Chopped Chili, Yueyang Stinky Carp.
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: Hunan cuisine
- Rating: 4.5
- Address: L1 Floor, Area A, Liujia Wharf Commercial Street, Beibin 1st Road (entrance from Beibin Road, non-level access)
- Popular dishes: Dong'an Chicken, Steamed Fish Head with Chopped Chili, Yueyang Stinky Carp, Yongzhou Blood Duck, Lotus Root and Pork Bone Soup
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Dishes
Dong'an ChickenDong'an chicken is a dish made with chicken as the main ingredient. Tender chicken pieces are blanched in boiling water, then mixed with scallions, ginger, garlic, chili, and seasoned with vinegar, sugar, and soy sauce. Finally, sesame oil is drizzled on top for a fresh and tender taste.
Steamed Fish Head with Chopped ChiliA spicy and flavorful dish made by steaming a fresh fish head with chopped chili, ginger, and garlic. Popular in Hunan cuisine.
Yueyang Stinky CarpYueyang Stinky Carp is a traditional Hunan dish made with carp, fermented and processed in a special way to create a unique strong smell and delicious taste.
Yongzhou Blood DuckYongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
Lotus Root and Pork Bone SoupA nourishing soup made by slow-cooking lotus root and pork bones, resulting in a clear broth with tender藕 and rich bone flavor.
Old Softshell Turtle RiceOld softshell turtle rice is a traditional dish made with old softshell turtles, rice, and various seasonings. The turtle is stewed until tender and then mixed with rice to absorb the broth's flavor.
Old Changsha Pepper Stir-Fried Wild Boar MeatOld Changsha Pepper Stir-Fried Wild Boar Meat is a Hunan dish made with wild boar meat and peppers, stir-fried quickly for a fresh spicy taste with local flavor.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Amaranth DumplingsHaozi baba is a traditional snack made by mixing fresh haozi grass juice with glutinous rice flour, adding water and salt to form a paste, then pan-frying it. Main ingredients include haozi grass, glutinous rice flour, and cooking oil.
Stir-fried Fresh BeefStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. The beef is sliced thinly and stir-fried quickly with vegetables such as green peppers, red peppers, and onions to maintain the tender and fresh texture of the beef.