Yu Sheng Ji Taste the Jianghu (Tuanjie Branch)
Sichuan cuisine · ⭐ 3.9
No. 10 Tuan San 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 No. 10 Tuan San Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Legendary Braised Chicken Feet, Cold Pot Fresh Duck Blood, Thick-cut Potato.
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: 3.9
- Address: No. 10 Tuan San Road
- Popular dishes: Legendary Braised Chicken Feet, Cold Pot Fresh Duck Blood, Thick-cut Potato, Tender Beef, Dry Pot
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Dishes
Legendary Braised Chicken FeetA spicy and tender dish made from chicken feet slow-cooked in a secret sauce, known for its rich texture and bold flavor.
Cold Pot Fresh Duck BloodCold pot fresh duck blood is a unique dish whose main ingredient is fresh duck blood. The preparation involves gently blanching the duck blood and then soaking it in a specially prepared cold sauce to maintain its tender texture. The cold sauce is made by mixing garlic paste, ginger, soy sauce, vinegar, and other seasonings, adding rich layers of flavor to the duck blood.
Thick-cut PotatoA dish made from thick slices of potatoes, fried or pan-seared until crispy outside and tender inside, often seasoned with salt, pepper, or garlic.
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Dry PotA dry pot dish made by stir-frying various ingredients and then stewing them with seasonings. Common ingredients include meats (chicken, pork, beef), vegetables (potatoes, green peppers, onions), and tofu products (tofu skin, bean curd sticks), with some versions adding cured meats or mushrooms. Ingredients are cut into pieces or slices, pan-fried until half-cooked, then stir-fried with fermented bean paste, chili, and Sichuan peppercorns before simmering covered until flavorful.
Dipping SauceA small dish of seasonings such as garlic, scallions, chili oil, and soy sauce, commonly used to enhance the flavor of dishes like hot pot or grilled meats.
Fried Tofu PocketsFried tofu is made by deep-frying tofu until the outside becomes crispy while the inside stays soft. Made from soybean-based tofu, it's cut into pieces and fried in hot oil until puffed and set, ready to eat as-is or use in cooking.
Pickled Chili FlavorA Sichuan dish featuring pickled chili as the main flavor, often stir-fried with meat or vegetables for a tangy and spicy taste.
Roasted Qian FishA Guizhou specialty featuring fresh Qian fish marinated in secret sauce and grilled over charcoal, resulting in tender, flavorful meat with a slightly crispy skin.
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.
Leek and Shrimp Stir-fryFresh small shrimp stir-fried with leeks, delivering a fragrant and crisp dish. Quick cooking preserves the natural flavors of both ingredients.