Xiao Shi Hou · The Taste of Childhood
Sichuan cuisine · ⭐ 3.6
Nos. 79–81, Liangshuijing West 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 Nos. 79–81, Liangshuijing West Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Traditional Douban Fish, Pressure Pot Two-in-One, Pressure-cooked spare ribs.
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: 3.6
- Address: Nos. 79–81, Liangshuijing West Road
- Popular dishes: Traditional Douban Fish, Pressure Pot Two-in-One, Pressure-cooked spare ribs, Spicy Pepper Stir-fried Rabbit, Spicy Pot Chicken and Intestines
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Dishes
Traditional Douban FishA classic Sichuan dish made with fresh carp and fermented broad bean paste, stir-fried with ginger, garlic, and spices to create a rich, savory, and spicy flavor.
Pressure Pot Two-in-OneA Chinese dish featuring two flavors cooked together in a pressure pot, typically with pork and chicken or tofu, resulting in tender, flavorful meat and rich broth.
Pressure-cooked spare ribsStewed pork ribs is a dish made primarily with pork ribs, typically cooked in a pressure cooker with seasonings until tender and flavorful. Ginger, scallions, and cooking wine are commonly used to remove odor and enhance aroma, while some recipes add soy sauce and rock sugar for seasoning.
Spicy Pepper Stir-fried RabbitA spicy Sichuan-style dish featuring tender rabbit meat stir-fried with fresh green chili peppers, delivering a bold, aromatic flavor.
Spicy Pot Chicken and IntestinesDry Pot Pig Intestine Chicken is a dish made with pig intestines and chicken. After separate preparation and blanching, they are stir-fried with chili, Sichuan pepper, ginger, garlic, and other seasonings, then seasoned with doubanjiang and cooking wine, slowly stewed over low heat until fully flavored.
Spicy Frog with Young GingerA spicy Sichuan dish featuring fresh frog meat stir-fried with young ginger, garlic, and chili for a bold, numbing flavor.
Private Jumping FishA Sichuan-style dish featuring fresh carp cooked quickly in a secret sauce with vegetables like bean sprouts and wood ear mushrooms, resulting in tender fish and rich, spicy flavor.
Homemade Braised IntestinesA traditional Chinese dish made by slow-cooking pig intestines with spices and seasonings, resulting in a rich, savory flavor and tender texture.
Tengjiao Tender Fish SlicesA Sichuan dish featuring tender fish slices stir-fried with Szechuan pepper, offering a numbing and spicy flavor profile.
Pot-edge CakeA thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.