Rong Yuan Restaurant
Sichuan cuisine · ⭐ 4.1
Annex No. 2, No. 10 Shuhan Street, Jiangxi Subdistrict
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 Annex No. 2, No. 10 Shuhan Street, Jiangxi Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-mixed Houttuynia herb, Cold-Mixed Bamboo Shoots, Sichuan North Cold Jelly Noodles.
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: 4.1
- Address: Annex No. 2, No. 10 Shuhan Street, Jiangxi Subdistrict
- Popular dishes: Cold-mixed Houttuynia herb, Cold-Mixed Bamboo Shoots, Sichuan North Cold Jelly Noodles, Stir-Fried Squid Strips, Stir-fried Eel Strips
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Dishes
Cold-mixed Houttuynia herbCold-mixed Houttuynia cordata is a dish primarily made with Houttuynia cordata, seasoned with garlic, chili oil, vinegar, and soy sauce, simply mixed and ready to serve. It has a refreshing taste and is ideal for summer consumption.
Cold-Mixed Bamboo ShootsA refreshing cold dish made from bamboo shoots, blanched and tossed with garlic, chili oil, vinegar, and soy sauce for a crisp, tangy bite.
Sichuan North Cold Jelly NoodlesChuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
Stir-Fried Squid StripsA dish made by stir-frying thin strips of fresh squid with aromatics like ginger, garlic, and scallions for a quick, flavorful meal.
Stir-fried Eel StripsStir-fried eel strips is a dish made by quickly stir-frying thin eel strips with葱姜蒜 and other seasonings. After removing the fishy smell, the eel is stir-fried in hot oil with aromatics to retain its tender texture.
Ginkgo Chicken StewA nourishing stew made with chicken and ginkgo nuts, slow-cooked to tenderize the meat and soften the nuts, offering a rich, savory flavor.
Cabbage Pork Dumpling SoupA comforting soup made with cabbage and pork dumplings, simmered in broth for a savory and satisfying dish.
Red Pepper Beef StripsA stir-fried dish of beef strips and red pepper, known for its tender meat and crisp vegetables.
Pork IntestinesOffal is a dish made primarily from pig intestines, processed through cleaning, boiling, and seasoning. It has a bright color, tender texture, and rich aroma.
Crispy TripeA Sichuan dish made from pig or beef tripe, quickly blanched or stir-fried for a crisp texture and spicy flavor.
Spicy Mandarin FishA Sichuan dish made with fresh mandarin fish simmered in a spicy and numbing sauce of chili and Sichuan peppercorns, resulting in tender fish with bold flavors.
Chicken with Pickled Mustard GreensA classic Sichuan dish featuring tender chicken cubes stir-fried with pickled mustard greens, offering a savory and slightly tangy flavor.