Dai Ya Zi Old Style Roast Duck (Jinyue Store)
Sichuan cuisine · ⭐ 4.0
No. 8, Cuqiao Shang Street, Jinyuecheng Sales Office
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. 8, Cuqiao Shang Street, Jinyuecheng Sales Office. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Roast Duck, Spicy Duck Intestines, Spicy Duck Blood.
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: 4.0
- Address: No. 8, Cuqiao Shang Street, Jinyuecheng Sales Office
- Popular dishes: Spicy Roast Duck, Spicy Duck Intestines, Spicy Duck Blood, Country Board Duck, Dry Pot Duck Lips
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Dishes
Spicy Roast DuckMao Kao Ya is a dish featuring roast duck as the main ingredient, paired with various vegetables and spices. The duck is carefully roasted to achieve tender meat and crispy skin. It is then sliced and cooked together with vegetables in a specially prepared spicy sauce, absorbing the rich, spicy flavor of the broth. Finally, it is garnished with chopped green onions and sesame seeds for added aroma and visual appeal.
Spicy Duck IntestinesSpicy duck intestine is a dish featuring duck intestine as the main ingredient, typically blanched, then stir-fried or simmered with chili, Sichuan peppercorns, and doubanjiang, finished with hot oil to enhance aroma. The texture is crisp yet tender with rich flavor.
Spicy Duck BloodSpicy duck blood is a traditional Chinese dish, primarily made with fresh duck blood. The preparation involves slicing the duck blood, seasoning it with spices and seasonings, cooking it to absorb flavors, and finally stir-frying it with vegetables and other ingredients.
Country Board DuckA traditional dish made from local ducks, marinated, air-dried, and stewed to create a rich, savory flavor.
Dry Pot Duck LipsA Sichuan dish featuring duck lips stir-fried in a dry pot with vegetables like bell peppers and onions, delivering a spicy and aromatic flavor.
Dai's Roast DuckDai's Roast Duck features crispy-skinned Peking duck marinated and roasted to perfection, served with pancakes, hoisin sauce, and fresh vegetables for a classic Chinese experience.
Salted Vegetable and Pork Rib Stir-fryA classic Sichuan dish featuring pork ribs and salted vegetables stir-fried with spices, offering a savory and slightly spicy flavor.
Tofu and Beef Stir-fryA Sichuan dish featuring tender beef slices and silky tofu, stir-fried in a spicy sauce with garlic, ginger, and chili.
Spicy Duck OffalA spicy Sichuan dish made with duck offal such as duck gizzards, intestines, and liver, stir-fried with chili, Sichuan pepper, and aromatics for a bold, numbing flavor.
Boned Delicacy FishFresh turbot is simmered with pork bones to infuse the fish with rich bone flavor. Main ingredients: turbot and pork bones. Slow stewing is the primary cooking method.