Old Brother Salted Beef (Ai Jia Xin Cheng Store)
Sichuan cuisine · ⭐ 3.5
No. 11 Yongsheng South Street, Unit 4
Dragon Mate tips
If you are traveling in China to visit Chengdu, 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. 11 Yongsheng South Street, Unit 4. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan Frog with Young Ginger, Pan-fried Frog Legs, Spicy Pot-Braised Chicken.
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: 3.5
- Address: No. 11 Yongsheng South Street, Unit 4
- Popular dishes: Sichuan Frog with Young Ginger, Pan-fried Frog Legs, Spicy Pot-Braised Chicken, Stir-Fried Seasonal Vegetables, Carrot Stewed Pork Intestines
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Dishes
Sichuan Frog with Young GingerStir-fried frog with young ginger is a dish made from fresh frogs, stir-fried with slices of young ginger, garlic, and chili. The frog meat is tender, the young ginger adds a mild spicy aroma, and high-heat cooking enhances flavor while preserving the freshness of the frog and the unique taste of the ginger.
Pan-fried Frog LegsA Sichuan dish featuring fresh frog legs pan-fried with garlic, ginger, and chili for a spicy and aromatic flavor.
Spicy Pot-Braised ChickenDry Pot Chicken is a dish featuring free-range chicken as the main ingredient, paired with potatoes, green peppers, and onions, stir-fried quickly at high heat. The chicken, first blanched, is then stir-fried with seasonings and vegetables, finished with a special dry pot sauce for rich, layered flavor.
Stir-Fried Seasonal VegetablesStir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
Carrot Stewed Pork IntestinesA classic Chinese home-style dish featuring pork intestines and carrots, slow-cooked until tender and flavorful.
Bamboo Shoot and Crucian CarpA dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
Sour Cabbage and Mud Carp StewA traditional Sichuan dish made with mud carp and sour cabbage, simmered together to create a tangy, savory stew.
Sour Spicy Potato StripsSour and spicy potato丝 is a home-style dish primarily made with potatoes. The preparation involves slicing the potatoes into thin strips and stir-frying them with vinegar and chili peppers or other seasonings to achieve a tangy and spicy flavor.
Sizzling Tofu with SauceIron plate tofu with a crispy exterior and tender interior is a dish made primarily from tofu. After special processing, it is served with a specially prepared sauce and cooked fresh on an iron plate, preserving the original freshness of the tofu while adding the unique flavor of the iron plate.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.