Food of One Place - Jianghu Cuisine
Sichuan cuisine · ⭐ 3.7
Shops No. 41–45, 1st Floor, Unit 1, Building 1, China Merchants Central Huacheng Phase III, Chenghua District, No. 3, Shanbanqiao Road
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 Shops No. 41–45, 1st Floor, Unit 1, Building 1, China Merchants Central Huacheng Phase III, Chenghua District, No. 3, Shanbanqiao Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Sichuan Blood Duck Hot Pot, Spicy Chicken of the Jianghu, Kimchi Beef.
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: 3.7
- Address: Shops No. 41–45, 1st Floor, Unit 1, Building 1, China Merchants Central Huacheng Phase III, Chenghua District, No. 3, Shanbanqiao Road
- Popular dishes: Spicy Sichuan Blood Duck Hot Pot, Spicy Chicken of the Jianghu, Kimchi Beef, Stir-Fried Liver and Kidney, Salted Vegetable Stir-fried Pork
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Dishes
Spicy Sichuan Blood Duck Hot PotHot and Spicy Blood Duck Soup is a specialty dish from Chongqing, primarily made with beef tripe, mung bean sprouts, duck blood, and various spices and chili peppers. The soup has a bright red color and rich ingredients, blending together through stewing to create a unique flavor.
Spicy Chicken of the JianghuHot and Spicy Chicken is a dish made primarily with chicken, seasoned with various spices and chili peppers. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings, resulting in a bright red color, tender texture, and rich, spicy-savory flavor.
Kimchi BeefA dish of tender beef slices stir-fried with Korean kimchi, offering a tangy and spicy flavor.
Stir-Fried Liver and KidneyStir-fried liver and kidneys is a Chinese dish featuring pork liver and kidneys, with green and red peppers. The ingredients are blanched, then quickly stir-fried with葱姜蒜 and chili for a tender texture.
Salted Vegetable Stir-fried PorkSalted vegetable stir-fried pork belly is a Chinese dish primarily made with pork belly and salted vegetables. The pork belly is sliced and first boiled until cooked, then stir-fried together with the salted vegetables. Seasonings such as doubanjiang (fermented broad bean paste), garlic, and ginger are added to make the pork slices tender and flavorful, while the salted vegetables absorb the savory taste.
Spicy Chicken Cubes in Chili OilSpicy chicken cubes stir-fried in chili oil with garlic, ginger, and Sichuan pepper, a classic Sichuan dish.
Zigong Fresh Pot RabbitZigong Fresh Pot Rabbit is a Sichuan dish featuring fresh rabbit meat, stewed with various seasonings like doubanjiang,花椒, and chili, along with辅料 such as potatoes and bean sprouts, cooked in a hot pot style for tender, flavorful meat.
Bamboo Shoot and Crucian CarpFresh crucian carp steamed with perilla leaves, resulting in a tender fish with a fragrant herbal aroma.
Spicy Rabbit HeadSpicy rabbit head is a dish made primarily from rabbit heads, blanched and then stir-fried with chili, Sichuan peppercorns, ginger, garlic, and doubanjiang. Proper heat control ensures the meat absorbs rich flavors, resulting in a soft, layered texture.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.