Fushi Little Canteen
Sichuan cuisine · ⭐ 4.4
No. 3, Mozi Street, Annex No. 3
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. 3, Mozi Street, Annex No. 3. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Mixed Pig's Ear, Sichuan-style BoBo Chicken, Handcrafted Boneless Rabbit with Dipping Sauce.
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: 4.4
- Address: No. 3, Mozi Street, Annex No. 3
- Popular dishes: Cold-Mixed Pig's Ear, Sichuan-style BoBo Chicken, Handcrafted Boneless Rabbit with Dipping Sauce, Spicy Chili Chicken, Braised Beef Shank with Bamboo Shoots
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Dishes
Cold-Mixed Pig's EarA cold dish made from pig's ears seasoned with garlic, chili oil, vinegar, and soy sauce, known for its crisp texture and spicy flavor.
Sichuan-style BoBo ChickenA traditional Sichuan cold dish featuring chicken, duck intestine, and tofu skin soaked in spicy red oil sauce, delivering a bold, numbingly hot flavor.
Handcrafted Boneless Rabbit with Dipping SauceFresh rabbit leg meat is deboned and sliced, then served with a special dipping sauce for a rich, spicy, and tender flavor.
Spicy Chili ChickenSpicy chili chicken made with marinated chicken and a secret red oil sauce, offering a bold, numbingly spicy flavor.
Braised Beef Shank with Bamboo ShootsA Chinese dish featuring beef shank and bamboo shoots braised together until tender, resulting in a rich, savory flavor.
Spicy Oil Tofu Skin with ScallionsA cold dish made by mixing sliced tofu skin and scallions, dressed with spicy chili oil for a fragrant and crunchy bite.
Taro ChickenYutou Chicken is a dish primarily made with chicken and taro. The chicken is cut into pieces and simmered together with taro, along with appropriate seasonings. It is slowly stewed over low heat until the chicken becomes tender and the taro softens, resulting in a rich and flavorful broth.
Lotus Root and Bone SoupA nourishing soup made by slow-cooking pork bones and lotus roots, resulting in a rich, savory broth with tender, sweet lotus roots.
Leek-Flavored Crucian CarpA dish featuring fresh crucian carp cooked with leeks, offering a delicate balance of fish freshness and aromatic leek flavor.
Fresh Chili and Cilantro Beef SaladFresh chili and cilantro mixed with tender beef strips, offering a spicy and refreshing taste.
Goose Intestine with VermicelliA Chinese dish made with fresh goose intestines and vermicelli, stir-fried with garlic and ginger for a savory, crisp texture.