Cunli Salted Flavor Cuisine (Tongzilin Branch)
Sichuan cuisine · ⭐ 4.4
No. 85, Building 2, Unit 1, 1st Floor, Daworld Commercial Plaza (next to Ganchuan Barbecue)
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. 85, Building 2, Unit 1, 1st Floor, Daworld Commercial Plaza (next to Ganchuan Barbecue). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger with Catfish, Braised Spare Ribs, Cunli Roast Rabbit.
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: 4.4
- Address: No. 85, Building 2, Unit 1, 1st Floor, Daworld Commercial Plaza (next to Ganchuan Barbecue)
- Popular dishes: Young Ginger with Catfish, Braised Spare Ribs, Cunli Roast Rabbit, Spicy猪腰 Stir-fry, Pearl Eel
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Dishes
Young Ginger with CatfishA Sichuan dish featuring young ginger and catfish, stir-fried with spices for a fragrant, slightly spicy flavor.
Braised Spare RibsBraised spare ribs is a dish made primarily with pork ribs, simmered with spices, soy sauce, and sugar after blanching. Common seasonings include star anise, cinnamon, ginger, and scallions to enhance flavor and tenderness.
Cunli Roast RabbitCunli Roast Rabbit is a Chinese dish made with rabbit meat, marinated and then grilled over charcoal. Its skin is crispy, and the meat is tender with a unique flavor.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Pearl EelPearl eel is a dish made with fresh earth eels combined with pearl powder and seasonings. The eels are cleaned, marinated with special sauce, and then cooked with pearl powder to make the outer layer crispy and the inside tender.
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.
Diving FishDiving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
Sour Cabbage and Doubanjiang SoupA spicy and sour soup made with fermented cabbage and doubanjiang, often including pork or tofu, typical of Sichuan cuisine.
Wind-Blown Spare RibsWind-dried spare ribs is a dish made primarily from pork ribs, seasoned and air-dried to develop a unique flavor. The ribs are marinated, then hung in a well-ventilated area to naturally dry, resulting in firm texture and rich taste without cooking.
Fresh Fish Ball Hot PotA dish made with fresh fish balls cooked in a savory broth with vegetables, known for its tender texture and rich flavor.