Old House Jinsha Yuan Year Sichuan Cuisine Restaurant · Garden Restaurant (Pih River Branch)
Sichuan cuisine · ⭐ 4.2
No. 189, Qujing Road, Middle Section, Shulong Avenue (Nibatuo Park)
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. 189, Qujing Road, Middle Section, Shulong Avenue (Nibatuo Park). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Kung Pao Shrimp Balls, Dry-Loaded Sweet Potato Noodles, Dan Dan Noodles.
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: 4.2
- Address: No. 189, Qujing Road, Middle Section, Shulong Avenue (Nibatuo Park)
- Popular dishes: Kung Pao Shrimp Balls, Dry-Loaded Sweet Potato Noodles, Dan Dan Noodles, Taro Dumpling, Seafood Mǎoxiě Wàng
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Dishes
Kung Pao Shrimp BallsA spicy and savory dish featuring tender shrimp balls stir-fried with peanuts, dried chilies, and a tangy sauce.
Dry-Loaded Sweet Potato NoodlesA spicy cold dish made with sweet potato noodles tossed in chili oil and seasonings, known for its chewy texture and bold flavor.
Dan Dan NoodlesDan Dan Noodles is a noodle dish primarily made with noodles, mung bean sprouts, and minced pork. After boiling the noodles, they are mixed with stir-fried mung bean sprouts and seasoned minced pork, then topped with specially prepared chili oil and Sichuan pepper powder, and finally garnished with chopped green onions and crushed peanuts.
Taro DumplingTaro dumpling is a type of pastry made primarily from taro flour, usually filled with meat or vegetable filling and steamed. It has a soft texture and a unique taro flavor.
Seafood Mǎoxiě WàngSeafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
Sautéed Black Chicken with Sichuan PeppercornsA Sichuan-style dish featuring black chicken stir-fried with fresh Sichuan peppercorns, delivering a spicy and numbing flavor.
Old House Ancient Method Buddha Jumps Over the WallA traditional Fujian dish made with premium ingredients like abalone, sea cucumber, shark fin, scallop, and fish maw, slowly stewed to create a rich, nourishing broth.
Old House Mushroom Flavor NoodlesA cold dish made with sweet potato noodles and wild mushrooms, seasoned with a secret sauce. The noodles are tender and chewy, with a rich mushroom aroma and spicy flavor.
Eggplant CakeA Chinese dish made by stuffing eggplant slices with meat filling, coating in batter, and deep-frying until crispy.
Scallion Sweet Potato BunA steamed bun made from cassava flour with scallions, offering a soft texture and savory aroma.