Han Kun Wei 1969 Cultural Sichuan Cuisine
Sichuan cuisine · ⭐ 4.2
No. 153, Section 2, Jiefang Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 153, Section 2, Jiefang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Kung Pao Chicken, Sichuan Boiled Beef, Boiling 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: Chengdu
- Category: Sichuan cuisine
- Rating: 4.2
- Address: No. 153, Section 2, Jiefang Road
- Popular dishes: Kung Pao Chicken, Sichuan Boiled Beef, Boiling Fish, Charcoal-Grilled Beef Ribs, Roasted Brain with Crispy Rice Cake
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Dishes
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Boiling FishA dish featuring fresh fish with vegetables like mung beans and cabbage, topped with hot oil infused with chili and Sichuan pepper to quickly cook the fish slices and infuse flavor.
Charcoal-Grilled Beef RibsCharcoal-grilled beef short ribs, a barbecue dish featuring beef ribs with membrane and fat, marinated and slowly grilled over charcoal until tender and juicy, with a crispy, aromatic surface.
Roasted Brain with Crispy Rice CakeA creative Sichuan dish featuring tender pig brain and crispy rice cake, grilled to perfection for a rich, spicy flavor.
Salted Vegetable Stir-fried PorkSalted vegetable stir-fried pork belly is a Chinese dish primarily made with pork belly and salted vegetables. The pork belly is sliced and first boiled until cooked, then stir-fried together with the salted vegetables. Seasonings such as doubanjiang (fermented broad bean paste), garlic, and ginger are added to make the pork slices tender and flavorful, while the salted vegetables absorb the savory taste.
Fried Beef Cubes in Spicy SauceA spicy Sichuan dish featuring tender beef cubes stir-fried with dried chilies and Sichuan peppercorns, delivering a bold, numbing heat and savory flavor.
Han Kun Rabbit HeadA specialty dish made with rabbit heads simmered in a rich blend of spices and seasonings, known for its spicy and savory flavor.
Han Kun's First JarA creative Sichuan-style dish featuring pork trotters and chicken feet slow-cooked in a secret sauce, resulting in tender, flavorful meat with rich aroma.
Golden Sauce Shredded PorkJin sauce shredded pork is a dish made with pork strips, carrots, and green peppers. The pork is marinated and stir-fried with vegetables, then seasoned with special Jin sauce until cooked through.