Li Lao Gen Private Kitchen
特色菜 · ⭐ 3.6
Approx. 40 meters west of Phase II, Beiou Knowledge City, Yimao Avenue
Dragon Mate tips
If you are traveling in China to visit Chengdu, 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 Approx. 40 meters west of Phase II, Beiou Knowledge City, Yimao Avenue. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Twice-Cooked Pork, Dry-Fried Bitter Melon, Spicy Potatoes in Dry Pot.
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: 特色菜
- Rating: 3.6
- Address: Approx. 40 meters west of Phase II, Beiou Knowledge City, Yimao Avenue
- Popular dishes: Twice-Cooked Pork, Dry-Fried Bitter Melon, Spicy Potatoes in Dry Pot, Spiced Pork Salad, Special Green Sichuan Pepper Fish
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Dishes
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Dry-Fried Bitter MelonA classic Sichuan dish featuring bitter melon stir-fried until slightly crispy, with a savory and slightly bitter taste.
Spicy Potatoes in Dry PotDry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
Spiced Pork SaladA cold dish made by slicing boiled pork belly and mixing it with garlic, cilantro, chili oil, soy sauce, and other seasonings for a savory, aromatic flavor.
Special Green Sichuan Pepper FishA flavorful dish made with fresh carp and green Sichuan pepper, known for its numbing spiciness and rich aroma.
Special Fresh Pot RabbitA Sichuan-style dish made with fresh rabbit meat, stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a rich, spicy, and numbing flavor.
Zigong Cold-Cooked RabbitZigong cold-cooked rabbit is a Sichuan dish featuring rabbit meat as the main ingredient. The rabbit is cut into pieces, deep-fried until slightly golden, then stir-fried with chili, Sichuan pepper, ginger, and garlic. The finished dish has a bright red color, with a spicy, numbing, fresh, and fragrant taste, and firm, chewy rabbit meat.
Zigong Cold-Pressed BeefZigong cold beef is a Sichuan dish made with beef slices stir-fried with chili, Sichuan pepper, and doubanjiang, then mixed with葱姜蒜, spices, and seasonings. It's served chilled without heating during preparation.
Garlic Cucumber SaladGarlic cucumber is a cold dish made primarily from cucumbers and garlic. After washing, the cucumbers are sliced or cut into strips, then mixed with minced garlic, salt, vinegar, and sesame oil. The preparation is simple and does not require heating.
Black Chicken FeetA dish made from chicken feet simmered in a rich, dark sauce with spices and seasonings, resulting in tender, flavorful meat.