Liangqiao Small Restaurant (Wuhou Temple Branch)
Sichuan cuisine · ⭐ 4.8
No. 8–16 Gaoshengqiao East Road
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. 8–16 Gaoshengqiao East Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Kung Pao Shrimp, Braised Beef in Small Restaurant Style, Xiaoguan Tiger Skin Chicken Feet.
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: 4.8
- Address: No. 8–16 Gaoshengqiao East Road
- Popular dishes: Kung Pao Shrimp, Braised Beef in Small Restaurant Style, Xiaoguan Tiger Skin Chicken Feet, Sichuan-style Mixed Hot Pot, Sichuan-style Cold Chicken Salad
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Dishes
Kung Pao ShrimpSpicy and sweet stir-fried shrimp with peanuts, chili peppers, and vegetables, a classic Sichuan dish.
Braised Beef in Small Restaurant StyleA traditional Chinese dish featuring beef stewed slowly with vegetables until tender and flavorful.
Xiaoguan Tiger Skin Chicken FeetXiaoguan Tiger Skin Chicken Feet is a Chinese dish made with chicken feet, fried and braised. The outer skin is crispy, and the inside is tender, offering a rich texture.- Sichuan-style Mixed Hot PotA Sichuan-style hot pot featuring a blend of meats, offal, and vegetables cooked in a spicy, numbing broth made with chili, Sichuan peppercorns, and fermented bean paste.
- Sichuan-style Cold Chicken SaladA classic Sichuan dish made with chicken, cucumber, and spicy dressing, known for its refreshing taste and bold flavors.
Liangqiao Twice-Cooked PorkA Sichuan dish made with pork belly stir-fried with green peppers and scallions, seasoned with fermented broad bean paste and chili. Rich in flavor and slightly spicy.
Fruitwood Roast DuckPeking duck, made from Beijing ducks, is marinated and roasted over fruit wood. The duck is inflated, cleaned, gutted, seasoned with special spices, then slowly roasted until crispy skin and tender meat.
Braised River Catfish with Pickled Green BeansA Sichuan-style dish featuring river catfish braised with pickled green beans, seasoned with fermented bean paste and spices for a savory, spicy flavor.
Sea Cucumber with Beefsteak Mushroom Stir-FryA dish featuring sea cucumber and beefsteak mushroom stir-fried together, offering a rich, savory flavor and tender texture.
Spicy Oil Pig Ear SlicesSliced pig's ear in spicy oil is a cold dish made by mixing thinly sliced boiled pig ears with chili oil, garlic, green onions, and other seasonings.
Qiongla Stir-Fried BeefA spicy beef dish from Qiongla, Sichuan, made by slow-cooking beef with chili, Sichuan pepper, and fermented bean paste.
Sour Cabbage Red Soup Cold Water FishMade with sour cabbage and red broth, cold-water fish is freshly cooked. Main ingredients include sour cabbage, cold-water fish, chili, ginger, and garlic, prepared by stewing. The soup is bright red, with tender fish meat and a tangy spicy flavor.
Wild Chrysanthemum Spicy CrabFresh crab is stir-fried with wild chrysanthemum petals and spicy seasonings, creating a fragrant and flavorful dish.
Foie Gras Sautéed Green BeansFoie gras sauce sautéed with green beans, creating a rich and savory dish.