Hong Ji Sichuan Flavor Bistro (Kehua North Road Branch)
Sichuan cuisine · ⭐ 4.4
No. 34, Ke Hua North Road, Annex No. 11
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. 34, Ke Hua North Road, Annex No. 11. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Northeastern Pickled Vegetable Stewed Pig Trotters, Sliced Beef with Young Ginger, Delicious Ear Slices.
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: 4.4
- Address: No. 34, Ke Hua North Road, Annex No. 11
- Popular dishes: Northeastern Pickled Vegetable Stewed Pig Trotters, Sliced Beef with Young Ginger, Delicious Ear Slices, Ancient Method Spicy Cold-Blended Chicken, Big County Intestine and Blood Duck Dish
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Dishes
Northeastern Pickled Vegetable Stewed Pig TrottersNortheastern pickled vegetable stewed pig trotters is a dish made with northeastern pickled vegetables and pig trotters, cooked with seasonings over low heat. The texture is soft and chewy, with a rich sour aroma and a unique fermented flavor.
Sliced Beef with Young GingerBeef with young ginger is a dish primarily made with beef and young ginger. The beef is sliced into thin strips, marinated with seasonings, and then stir-fried together with fresh young ginger slices. During preparation, soy sauce, cooking wine, and starch are typically added to enhance the flavor.
Delicious Ear SlicesA dish made from sliced pig's ears, seasoned with garlic, chili, and cilantro, offering a crisp texture and rich flavor.
Ancient Method Spicy Cold-Blended ChickenA traditional Sichuan dish featuring tender chicken marinated in a spicy, aromatic dressing made with aged spices and fresh herbs.
Big County Intestine and Blood Duck DishA Sichuan dish made with pork intestines and duck blood, simmered with vegetables and spices for a bold, spicy flavor.
Spicy Pepper Chicken OffalStir-fried chicken offal with pickled chili, garlic, and ginger. Chicken organs like heart, liver, and gizzard are blanched and stir-fried with spices to blend flavors.
Special Stir-fried Crucian CarpSpecial stir-fried crucian carp is a dish made with crucian carp as the main ingredient, combined with scallions, ginger, garlic and other seasonings, and quickly stir-fried after being fried in hot oil. The texture is tender and the flavor is rich.
Hongji Braised Pig EarsA classic Chinese dish made by slow-cooking pig ears in a secret braising sauce, resulting in a tender and flavorful cold appetizer.
Zigong Scallion Crucian CarpA Sichuan dish featuring fresh crucian carp cooked with abundant scallions, resulting in tender fish and rich onion aroma.
Sour Cabbage Duck BloodA Chinese dish made with duck blood and sour cabbage, stir-fried to create a flavorful and tangy dish.
Chongqing Fish-Flavored Shredded PorkA classic Sichuan dish made with shredded pork, mushrooms, carrots, and bell peppers stir-fried in a tangy, sweet, and slightly spicy fish-flavored sauce.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.