He Banju Restaurant (Wenjiang National Color Paradise Branch)
Sichuan cuisine · ⭐ 4.1
He Ban Ju, beside Guose Tianxiang Zhixin Xiang Yi Lido, Chun Jiang 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 He Ban Ju, beside Guose Tianxiang Zhixin Xiang Yi Lido, Chun Jiang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Frog with Young Ginger, Handmade Cold Tofu Jelly, Signature Braised Pork Belly.
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: He Ban Ju, beside Guose Tianxiang Zhixin Xiang Yi Lido, Chun Jiang Road
- Popular dishes: Stir-Fried Frog with Young Ginger, Handmade Cold Tofu Jelly, Signature Braised Pork Belly, Roast Squab, Burned Pepper Eel Stir-fry
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Dishes
Stir-Fried Frog with Young GingerA spicy stir-fry dish featuring frog meat and young ginger, known for its fresh, aromatic flavor and mild heat.
Handmade Cold Tofu JellyHandmade cold tofu is a chilled dish made primarily from mung bean or pea starch, mixed with water and steamed. The starch slurry is poured into molds, heated to set, then cooled and cut into strips or cubes. It's typically dressed with seasonings like garlic, scallions, soy sauce, vinegar, chili oil, and sesame paste.
Signature Braised Pork BellySignature braised pork belly is a traditional delicacy made primarily with pork belly. The pork belly is cut into cubes, first pan-fried until slightly golden, then simmered slowly with caramelized sugar, cooking wine, soy sauce, and other seasonings until the meat becomes tender and the sauce thickens.
Roast SquabRoast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
Burned Pepper Eel Stir-fryA Sichuan dish featuring tender eel stir-fried with charred green peppers, garlic, and spicy seasonings.
Hollow Scallion Oil CakeA traditional Chinese flatbread made with flour, scallions, and oil, known for its crispy exterior and soft, layered interior with a rich onion flavor.
Glutinous Rice DuckSteamed duck with sticky rice is a dish featuring duck meat and glutinous rice. The duck is marinated, stuffed with rice, then steamed or braised until the duck absorbs the rice's aroma and the rice becomes soft and fragrant.
Scallion Oil FlatbreadScallion oil cake is made primarily from flour, with ingredients such as scallions and lard. To prepare it, mix flour with water to form a dough, let it rest and rise, then roll it into a thin sheet. Spread lard and chopped scallions on the surface, roll it into a cylindrical shape, flatten it, and finally pan-fry or bake until golden and crispy.
Wild Vegetable Flower and Mandarin FishFresh mandarin fish with wild vegetable flowers, steamed and stir-fried for a delicate, fresh taste.
Fish-Flavored Eggplant PattiesA Sichuan dish featuring fried eggplant slices coated in starch and tossed in a tangy, sweet, and slightly spicy fish-flavored sauce made with vinegar, sugar, soy sauce, garlic, ginger, and chili.
Spicy Mixed ChickenSpicy mixed free-range chicken is made with shredded boiled chicken mixed with vegetables like cucumber and bean sprouts, then tossed in a spicy sauce of Sichuan peppercorns, chili, garlic, ginger, soy sauce, vinegar, and sesame oil.