Qingshan Xiaochu Home-style Cuisine (Qingchengshan Branch)
Sichuan cuisine · ⭐ 4.2
No. 65, Quanshui Road, Qingchengshan Town
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. 65, Quanshui Road, Qingchengshan Town. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Crispy Pork Strips, Small Mushroom Braised Tendon, Squirrel Fish.
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: 4.2
- Address: No. 65, Quanshui Road, Qingchengshan Town
- Popular dishes: Crispy Pork Strips, Small Mushroom Braised Tendon, Squirrel Fish, Dongtian Milk Wine, Sautéed Frog Legs with Peppers
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Dishes
Crispy Pork StripsSucculent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
Small Mushroom Braised TendonSmall Mushroom Braised Tendon is a Chinese dish made with small mushrooms and pig tendons, cooked by stewing. It has a soft texture and a delicious taste.
Squirrel FishSquirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
Dongtian Milk WineA delicately fermented drink made from fresh milk and premium rice wine, offering a smooth, sweet flavor with subtle notes of alcohol and creaminess.
Sautéed Frog Legs with PeppersSautéed frog legs with peppers is a Sichuan dish made with frog legs and ingredients such as green and red peppers. The frog legs are fried first and then cooked with seasonings. The texture is tender, and the flavor is fragrant and spicy.
Corn Pudding PastryCorn pudding tart is made with corn kernels, eggs, milk, and flour. The corn is mixed with egg custard, poured into a pastry shell, and baked. First, roll out the dough, place it in a mold, add the prepared corn custard, cover or decorate with pastry, then bake until golden brown.
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.
Crunchy Tofu Flower in Hot PotCrunchy Tofu Flower is a Chinese snack made with soft tofu, which is fried until the outer layer becomes crispy. Tofu slices are pan-fried to create a golden and crunchy texture.
Coarse Grain Millet and Pork RibsCoarse grain millet and pork ribs is a Chinese stew made with millet and pork ribs. The millet and pork ribs are cooked together until the meat is tender and the millet is soft.
Fish-Flavored EggplantFish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.