Yu Apo Paddle Feet with Side Dishes
Sichuan cuisine · ⭐ 3.9
Opposite Jiangbei International Airport, Bin Gang Road
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 Opposite Jiangbei International Airport, Bin Gang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Mixed Houttuin Root Salad, Pig Trotter with Kelp Strips, Burned Pepper Tofu Pudding.
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: 3.9
- Address: Opposite Jiangbei International Airport, Bin Gang Road
- Popular dishes: Mixed Houttuin Root Salad, Pig Trotter with Kelp Strips, Burned Pepper Tofu Pudding, Spicy Mapo Tofu in Clay Pot, Bitter Water Tofu Pudding
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Dishes
Mixed Houttuin Root SaladA cold dish featuring fresh Houttuynia cordata, washed and sliced, then mixed with garlic, chili oil, soy sauce, vinegar, and cilantro. The herb is crisp and tender with a unique aroma.
Pig Trotter with Kelp StripsA dish made with pig trotter and kelp strips, slow-cooked to tender perfection with aromatic spices and herbs.
Burned Pepper Tofu PuddingBurned Pepper Tofu Pudding is a cold dish made with pig trotters and ingredients such as burned peppers and coriander. The pig trotters are cooked until tender, and combined with the spicy flavor of burned peppers and the fresh aroma of coriander, creating a delicious taste.
Spicy Mapo Tofu in Clay PotSpicy Mapo Tofu is a dish made primarily from tofu, combined with minced meat and fermented broad bean paste, among other seasonings. The tofu is cut into cubes and slowly simmered in a clay pot with the sautéed minced meat and broad bean paste, allowing the flavors to fully penetrate the tofu, resulting in a rich, spicy, numbing, savory, and aromatic taste.
Bitter Water Tofu PuddingDan Shui Dou Hua is a tofu product made primarily from soybeans, using bile or bile water as a coagulant to solidify soy milk into douhua. The process involves soaking soybeans, grinding them into pulp, filtering out the residue, boiling the mixture, adding bile water, stirring, and letting it cool to form a smooth, delicate douhua with a fresh, tender texture.
Spicy Pork Ribs with Sichuan PeppercornsA savory dish of pork ribs simmered with Sichuan peppercorns, ginger, and scallions, delivering a numbingly spicy flavor characteristic of Sichuan cuisine.
Red Bean Tofu and Pig's HoofRed Bean Tofu and Pig's Hoof is a dish made with red beans and pig's hooves, cooked by stewing. It has a soft and sticky texture, with a rich and fragrant broth.
Laser Pot Stir-fried Eggplant with PeppersLaser pot stir-fried eggplant with peppers is a Sichuan dish, mainly made of preserved egg, green pepper, and red pepper. The preserved egg is cut into pieces and stir-fried with peppers, with a fresh and slightly spicy flavor.
Grandma's Bandit Pig LiverGrandma's Bandit Pig Liver is a Chinese home-style dish made with pig liver stir-fried with chili, ginger, garlic, and other seasonings. It has a tender texture and a fragrant spicy flavor.
Braised pork intestine with soybeansHuangdou Shao Feichang is a dish primarily made with pork intestines and yellow beans. After thorough cleaning, the pork intestines are simmered together with yellow beans and seasoned ingredients over low heat, allowing the intestines to become tender and flavorful, while the beans absorb the rich broth and become fragrant.