Zhong Ji Lao Pai Chuuan Cai (Yong Shuang Street Store)
Sichuan cuisine · ⭐ 3.9
No. 12 Yongshuang Street
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. 12 Yongshuang Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Hand-grabbed Pork Bone Meat, Shredded Cabbage, Wenjiang Pig Ear.
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: 3.9
- Address: No. 12 Yongshuang Street
- Popular dishes: Hand-grabbed Pork Bone Meat, Shredded Cabbage, Wenjiang Pig Ear, Crystal Shrimp in Stone Pot, Old-Style Ginger Stir-Fried Frog
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Dishes
Hand-grabbed Pork Bone MeatA dish featuring tender pork bones stewed until fall-off-the-bone, then marinated in a secret sauce for rich flavor—eaten by hand for an authentic experience.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
Wenjiang Pig EarA Sichuan-style cold dish made from pig ears, seasoned with chili, Sichuan pepper, garlic, and ginger for a crisp texture and spicy flavor.
Crystal Shrimp in Stone PotFresh shrimp stir-fried with garlic, ginger, and bell peppers, served in a heated stone pot for a rich, tender dish.
Old-Style Ginger Stir-Fried FrogOld-Style Ginger Stir-Fried Frog features fresh frog meat stir-fried with abundant ginger slices, delivering a spicy and aromatic flavor typical of Sichuan cuisine.
Classic Mao Xue WangOld-style Maoxuewang is a Sichuan hot pot dish featuring duck blood, tripe, beef tendons, bean sprouts, and tofu skin, cooked in a spicy麻酱 (má là) broth with fermented bean paste, Sichuan peppercorns, chili, ginger, and garlic.
Radish and Pork Bone SoupA nourishing soup made with pork bones and radish, slowly simmered to create a rich, savory broth.
Garlic Pork SlicesGarlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
Pot-edge Steamed BunPotato bread is a flour-based dish made by rolling dough into thin sheets, cutting it into strips, boiling in water, and then cooking with vegetables and meat. It has a soft, chewy texture and delicious broth.
Pressure-Cooked Millet and Pork Rib StewA savory stew of millet and pork ribs cooked under pressure, resulting in tender meat and soft grains.