Yandu Eater (Longcai Yuan Store)
Sichuan cuisine · ⭐ 3.7
No. 2 Shuang'an East Lane, Unit 84
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. 2 Shuang'an East Lane, Unit 84. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan Frog with Young Ginger, Traditional Braised Pork with Rice, Pumpkin and Mung Bean Soup.
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: 3.7
- Address: No. 2 Shuang'an East Lane, Unit 84
- Popular dishes: Sichuan Frog with Young Ginger, Traditional Braised Pork with Rice, Pumpkin and Mung Bean Soup, Crispy Pork Strips, Dry Cowpea Braised Pork
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Dishes
Sichuan Frog with Young GingerStir-fried frog with young ginger is a dish made from fresh frogs, stir-fried with slices of young ginger, garlic, and chili. The frog meat is tender, the young ginger adds a mild spicy aroma, and high-heat cooking enhances flavor while preserving the freshness of the frog and the unique taste of the ginger.
Traditional Braised Pork with RiceA classic Sichuan dish made by braising pork belly with rice, resulting in a rich and savory flavor.
Pumpkin and Mung Bean SoupA refreshing Chinese soup made with pumpkin and mung beans, simmered slowly for a sweet and soothing flavor.
Crispy Pork StripsSucculent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
Dry Cowpea Braised PorkA Chinese dish featuring pork belly and dried cowpeas, slow-cooked in a savory sauce until tender and flavorful.
Sizzling Double CrispSpicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
Pan-fried Pork IntestinesA Chinese dish made by pan-frying cleaned pork intestines with aromatics until crispy outside and tender inside.
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.
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 Vermicelli Bean Paste SoupA savory soup made with sour cabbage, vermicelli, and fermented soybean paste, simmered in pork or bone broth for a tangy, umami-rich flavor.