Gaoliang Village Home-style Cuisine (Liangjia Alley Branch)
农家菜 · ⭐ 4.5
No. 88 Section 1 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. 88 Section 1 Jiefang Road. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold-mixed pig's head meat, Spiced Tofu Salad, Signature Gaoliang Village Twice-Cooked Pork.
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: 农家菜
- Rating: 4.5
- Address: No. 88 Section 1 Jiefang Road
- Popular dishes: Cold-mixed pig's head meat, Spiced Tofu Salad, Signature Gaoliang Village Twice-Cooked Pork, Spicy Beef Bits, Vegetable Assortment
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Dishes
Cold-mixed pig's head meatCold拌 pig's head meat is a chilled dish made primarily from cooked pig's head meat, sliced and mixed with scallions, ginger, garlic, cilantro, soy sauce, vinegar, chili oil, and sesame oil.
Spiced Tofu SaladCold tofu slices salad made with tofu, blanched to remove odor, mixed with scallions, ginger, garlic, cilantro, soy sauce, vinegar, sesame oil, and chili oil. Simple to prepare, crisp in texture.
Signature Gaoliang Village Twice-Cooked PorkA classic Sichuan dish featuring pork belly stir-fried with fermented broad bean paste, garlic greens, and chili peppers for a rich, spicy flavor.
Spicy Beef BitsZha Zha Beef is a dish featuring beef as the main ingredient, typically using beef shank or brisket. After cutting into pieces, it's stir-fried with bean sprouts, onions, and green peppers. First, blanch the beef to remove odor, then sauté garlic, ginger, and chili in oil. Add the beef and stir-fry, followed by quick cooking with vegetables and seasoning.
Vegetable AssortmentVegetable medley is a cold dish primarily made with various vegetables. Common ingredients include cucumber, carrot, wood ear mushroom, bean sprouts, and seaweed threads. After blanching or soaking, the vegetables are sliced or cut into strips, then mixed with seasonings and tossed together for serving.
Bamboo Shoot and Crucian CarpA dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
Sour Radish Chicken Offal Stir-fryA stir-fry dish featuring chicken offal and sour radish, known for its tangy and spicy flavor profile.
Sour Radish Chicken Offal Stir-fryA spicy stir-fry dish made with chicken offal and sour radish, popular in Sichuan cuisine for its tangy and numbing flavor.
Lion's Mane Mushroom Stir-Fried with BeefA dish featuring lion's mane mushroom and beef stir-fried together, offering a delicate balance of texture and flavor.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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.