Kong Gan Fan · Dongjiao Memory Branch
Sichuan cuisine · ⭐ 4.7
Gate No. 4, South Plaza, SM Plaza (20 meters ahead of Starbucks)
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 Gate No. 4, South Plaza, SM Plaza (20 meters ahead of Starbucks). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Skinned Chicken丝 with Bamboo Shoots, Gulin Spicy麻 Chicken, Four Seasons Bean and Preserved Meat Fried Rice.
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: 4.7
- Address: Gate No. 4, South Plaza, SM Plaza (20 meters ahead of Starbucks)
- Popular dishes: Skinned Chicken丝 with Bamboo Shoots, Gulin Spicy麻 Chicken, Four Seasons Bean and Preserved Meat Fried Rice, Kong's Half Fish, Signature Potato and Preserved Meat Congee
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Dishes
Skinned Chicken丝 with Bamboo ShootsSkinned chicken strips paired with tender bamboo shoots in a clear broth, offering a fresh and nutritious dish.
Gulin Spicy麻 ChickenA Sichuan dish featuring tender chicken marinated in a spicy, numbing sauce made from Sichuan peppercorns and chili.
Four Seasons Bean and Preserved Meat Fried RiceA flavorful rice dish combining preserved meats, fresh green beans, and fragrant rice, stir-fried to perfection.
Kong's Half FishA signature dish featuring a whole fish (usually grass carp or carp) halved, marinated, deep-fried, and then simmered in a secret sauce, resulting in tender meat and rich flavor.
Signature Potato and Preserved Meat CongeeSignature potato and preserved meat congee is made with potatoes, preserved meat, and rice. The potatoes are cut into cubes and cooked together with the preserved meat, then stir-fried with rice. It has a rich texture and a savory taste.
Puzhou Jar MeatA traditional Sichuan dish made by slow-cooking pork belly with spices in a clay jar, resulting in tender, flavorful meat.
Jiangyou Pig IntestinesJiangyou pork intestine is a dish made primarily from pig intestines, cleaned and blanched, then stewed or braised with fermented broad bean paste, chili, Sichuan peppercorns, and other seasonings to achieve a soft, flavorful texture.
Sweet and Sour Chicken WingsFresh chicken wings are marinated, fried until golden, then glazed with a sweet and sour sauce made from sugar, vinegar, and soy sauce. The dish is glossy, tangy, and tender.
Blanched Asparagus TipsA dish featuring tender asparagus tips briefly boiled and dressed with a light sauce, offering a fresh and crisp taste.
Classic Double-Flavor Rice BowlA classic rice bowl featuring two distinct flavors—braised pork and kung pao chicken—served over perfectly cooked rice.
Classic Sweet and Sour FishA classic Chinese dish featuring crispy fried fish glazed with a sweet and sour sauce made from sugar, vinegar, and soy sauce.
Vegetable Handmade Dumpling SoupA savory soup made with handmade vegetable dumplings, featuring fresh greens and tender meatballs in a clear broth.