Yue's Bone Cracking Home-style Restaurant (Qingcheng Mountain Branch)
Sichuan cuisine · ⭐ 4.1
Nos. 59–61, Upper Section, Yaowang Avenue
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 Nos. 59–61, Upper Section, Yaowang Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold Mixed Vegetables, Mixed Vegetarian Cold Dishes, Earthen Salt Cabbage Braised Pork.
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: 4.1
- Address: Nos. 59–61, Upper Section, Yaowang Avenue
- Popular dishes: Cold Mixed Vegetables, Mixed Vegetarian Cold Dishes, Earthen Salt Cabbage Braised Pork, Signature Radish Soup, Beef Flavor Noodles
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Dishes
Cold Mixed VegetablesCold appetizers are made from fresh vegetables or soy products, washed and sliced, then mixed with seasonings like soy sauce, vinegar, sesame oil, garlic, and chili. Common ingredients include cucumber, carrot, wood ear mushroom, seaweed, and tofu skin. Simple and quick to prepare without heating.
Mixed Vegetarian Cold DishesCold vegetable platter features fresh vegetables like cucumber, carrot, wood ear mushroom, tofu skin, and seaweed, sliced or julienned after blanching or soaking, then mixed with dressing and chilled before serving.
Earthen Salt Cabbage Braised PorkEarthen Salt Cabbage Braised Pork is a Sichuan dish made with pork and earthen salt cabbage. The pork is first boiled and then stir-fried with the cabbage, resulting in a fresh and savory flavor with a slight spiciness.
Signature Radish SoupA flavorful soup made with fresh white radish and bone broth, known for its clear broth and tender radish.
Beef Flavor NoodlesBeef flavor noodles are a type of noodle dish made with flour and beef, formed by kneading, cutting into strips, and boiling. The texture is chewy, and it is served with a rich beef broth for a delicious taste.
Special Braised Pork BonesA Chinese dish made by slow-cooking pork bones in a seasoned broth, resulting in tender and flavorful meat.
Stone Pot Rice VermicelliA dish made from rice vermicelli served in a hot stone pot, mixed with chili oil, garlic, and herbs for a spicy and refreshing taste.
Fatty Intestine with Blood CurdFatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.
Huo Xiang Pickled FishA dish featuring fresh fish cooked with huo xiang and pickled vegetables, offering a spicy and tangy flavor typical of Sichuan cuisine.
Huoxiang LuobanHuoxiang Luoban is a dish mainly seasoned with huoxiang, typically using fish or meat as the main ingredient, combined with vegetables. It is usually cooked by pan-frying, stir-frying, or stewing, with a salty and fragrant flavor.