Sichuan Restaurant (Changshan Road Store)
Sichuan cuisine · ⭐ 3.5
No. 272 Changshan Road, Chengxiang (opposite the Central Hospital)
Dragon Mate tips
If you are traveling in China to visit Yantai, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 272 Changshan Road, Chengxiang (opposite the Central Hospital). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan Cured Meat, Twice-Cooked Pork, Kung Pao Pork Cubes.
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: Yantai
- Category: Sichuan cuisine
- Rating: 3.5
- Address: No. 272 Changshan Road, Chengxiang (opposite the Central Hospital)
- Popular dishes: Sichuan Cured Meat, Twice-Cooked Pork, Kung Pao Pork Cubes, Maoxuewang, Sichuan Boiled Pork Slices
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Dishes
Sichuan Cured MeatSichuan preserved meats are traditional foods made by curing pork, sausages, and bacon with salt, Sichuan peppercorns, and chili, then air-drying or smoking. Main ingredients include fresh pork belly or lean meat, seasoned with spices and seasonings, and processed through sun-drying or smoking.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Kung Pao Pork CubesKung Pao Pork is a Chinese dish featuring diced pork, typically from tenderloin, stir-fried with peanuts, dried chilies, and aromatics like green onions, ginger, and garlic. The pork is marinated, stir-fried, then tossed in a sauce made of soy sauce, vinegar, sugar, rice wine, and starch, finally mixed with fried peanuts.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Bamboo Shoots with Pork SlicesA classic Chinese dish made with fresh bamboo shoots and pork slices, stir-fried to perfection for a crisp and tender texture.
Cashew Pork CubesA Chinese home-style dish featuring tender pork cubes stir-fried with crunchy cashews and vegetables, seasoned with a savory-sweet sauce.
Scallion Pork StripsA classic Chinese home-style dish made with tender pork strips and scallions, stir-fried quickly for a fresh, savory flavor.
Spicy Pork CubesA spicy Sichuan dish made with diced pork stir-fried with chili and Sichuan peppercorns, delivering a bold, numbing heat and savory flavor.
Spicy FishSpicy fish dish made with fresh fish, bean sprouts, wood ear mushrooms, and greens. Fish slices are blanched or pan-fried, then stir-fried with chili, Sichuan pepper, and doubanjiang before stewing.