Ju Kao Fang Beijing Roast Duck (Chaoyin Road Branch)
北京菜 · ⭐ 3.7
Unit 11, Building 18, No. 200, Chaoyin 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 Unit 11, Building 18, No. 200, Chaoyin Road. It is a 北京菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Whole Peking Duck (Uncut), Double Flow Mom's Rabbit Head, Brazilian Marinated Crispy Pork Belly.
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: 北京菜
- Rating: 3.7
- Address: Unit 11, Building 18, No. 200, Chaoyin Road
- Popular dishes: Whole Peking Duck (Uncut), Double Flow Mom's Rabbit Head, Brazilian Marinated Crispy Pork Belly, Peking Roast Duck, Crispy Pork Belly
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Dishes
Whole Peking Duck (Uncut)A whole Peking duck, roasted to perfection with crispy skin and tender meat, served uncut for traditional dining experience.
Double Flow Mom's Rabbit HeadShuangliu Old-Mom Rabbit Head is a Sichuan dish featuring rabbit heads as the main ingredient, typically cleaned and simmered or braised with various spices and seasonings to absorb flavor. Common seasonings include doubanjiang, Sichuan peppercorns, chili, ginger, and garlic, resulting in tender meat and rich taste.
Brazilian Marinated Crispy Pork BellyA succulent pork belly marinated in Brazilian spices and slow-roasted to crispy perfection, offering a harmonious blend of savory flavors.
Peking Roast DuckOld Beijing roasted duck uses premium Peking duck, processed through marinating and open-fire roasting. The skin is crispy while the meat is tender, typically served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
Crispy Pork BellyCrispy pork belly is a traditional dish made primarily with pork belly. The pork belly is first marinated, then roasted until the skin becomes crispy and the meat inside remains tender. The entire process emphasizes precise temperature control to ensure the skin turns golden and crunchy while the inner meat stays juicy.
Zigong Cold-Cooked RabbitZigong cold-cooked rabbit is a Sichuan dish featuring rabbit meat as the main ingredient. The rabbit is cut into pieces, deep-fried until slightly golden, then stir-fried with chili, Sichuan pepper, ginger, and garlic. The finished dish has a bright red color, with a spicy, numbing, fresh, and fragrant taste, and firm, chewy rabbit meat.
Spicy Chicken CubesSpicy diced chicken is a dish made primarily with chicken and seasoned with chili peppers and other spices. The chicken is cut into small cubes and stir-fried with Sichuan peppercorns and dried chilies, resulting in a bright red color.
Spicy Rabbit LegsSpicy rabbit legs made with fresh rabbit legs stir-fried with chili, Sichuan pepper, and aromatics for a bold, numbingly spicy flavor.
Spicy Rabbit HeadsSpicy rabbit heads are a dish made primarily from rabbit heads, blanched and then stewed or stir-fried with chili peppers, Sichuan peppercorns, and other spices. The rabbit heads are cleaned thoroughly and fully infused with flavor, resulting in a soft, richly flavored dish.