Ju Xiang Ju
Sichuan cuisine · ⭐ 3.7
No. 5, Yixueyuan Road, Yuanjiagang, No. 7
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. 5, Yixueyuan Road, Yuanjiagang, No. 7. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Winter Melon Soup, Green Pepper Shredded Pork, Stir-Fried Pork and Mushrooms.
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. 5, Yixueyuan Road, Yuanjiagang, No. 7
- Popular dishes: Winter Melon Soup, Green Pepper Shredded Pork, Stir-Fried Pork and Mushrooms, Duck Blood Hot Pot
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Dishes
Winter Melon SoupWinter melon soup is made primarily from winter melon, cooked with water or broth. Cut the melon into pieces and simmer over medium-low heat until soft. Add a little salt for flavor, and optionally include ginger slices to reduce odor and enhance aroma. Some recipes add lean meat, shrimp, or ham for extra umami.
Green Pepper Shredded PorkGreen pepper stir-fried with pork strips is a home-style dish made primarily from green peppers and pork. The preparation typically involves slicing the pork into thin strips, removing the seeds from the green peppers and cutting them into strips as well. First, stir-fry the pork strips until they change color, then add the green pepper strips and continue to stir-fry. Finally, add seasonings and stir until evenly mixed.
Stir-Fried Pork and MushroomsA classic Chinese home-style dish made with pork strips and fresh mushrooms, stir-fried quickly for a savory and tender texture.
Duck Blood Hot PotDuck blood soup is a dish featuring duck blood as the main ingredient, often combined with pig blood, bean sprouts, tofu skin, and yellow throat, stir-fried with beef oil, chili, and Sichuan pepper for a rich, smooth texture.