Ba Shang · Taste of Sichuan Cuisine
Sichuan cuisine · ⭐ 4.6
No. 10, Dianxin South Street
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. 10, Dianxin South Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stewed Yellow Catfish with Potatoes, Bashang Spicy麻 Chicken, Bashang Plum Braised Pork.
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: 4.6
- Address: No. 10, Dianxin South Street
- Popular dishes: Stewed Yellow Catfish with Potatoes, Bashang Spicy麻 Chicken, Bashang Plum Braised Pork, Spicy Beef and Ox Tripe Slices, Kung Pao Chicken
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Dishes
Stewed Yellow Catfish with PotatoesA Chinese dish made by stewing yellow catfish with potatoes, resulting in tender fish and flavorful, soft potatoes.
Bashang Spicy麻 ChickenA Sichuan-style cold dish made with chicken and a blend of Sichuan peppercorns, chili, garlic, and other seasonings, delivering a bold, numbingly spicy flavor.
Bashang Plum Braised PorkSlow-cooked pork belly braised with plum sauce, offering a sweet and sour flavor, tender meat, and glossy finish.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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.
Sugar Oil DumplingsA traditional Chinese snack made from glutinous rice flour, shaped into small balls, deep-fried until golden, then coated in syrup or brown sugar water for a smooth, sweet finish. Oil temperature must be controlled for a crispy exterior and soft interior.
Sweet and Sour Pork RibsSweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
Stir-fried Pork with Garlic ShootsSpiced pork belly slices are first boiled, then stir-fried until the fat is rendered. Garlic chives, doubanjiang, ginger, and garlic are added to create a flavorful, non-greasy dish with tender, aromatic meat.
Spicy Douban FishDouban fish is a dish made with fresh fish and seasoned with doubanjiang, ginger, garlic, and other ingredients. The fish is pan-fried until golden on both sides, then stir-fried with doubanjiang and simmered in water to infuse flavor. Finally, it's garnished with chopped green onions or cilantro.
Spicy Eel in Earthy StyleA spicy Sichuan-style dish made with fresh eel, stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a bold, numbing heat and rich flavor.