Shu Hui Guo · Shu Wei Ju Branch
Sichuan cuisine · ⭐ 3.9
No. 144, Wutong 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. 144, Wutong Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Songrong Simmered Chicken Soup, Tomato Beef Brisket, Stone Pot Crystal Noodles.
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. 144, Wutong Road
- Popular dishes: Songrong Simmered Chicken Soup, Tomato Beef Brisket, Stone Pot Crystal Noodles, Stoneware Pork Intestines, Steamed Pork Ribs with Rice Flour
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Dishes
Songrong Simmered Chicken SoupA nourishing soup made by slow-cooking chicken with fresh songrong mushrooms, resulting in a fragrant and savory broth.
Tomato Beef BrisketBeef brisket with tomatoes is a dish primarily made with beef brisket and tomatoes. The preparation involves stewing the beef brisket until tender, then adding sautéed tomato chunks and slowly simmering until the flavors blend thoroughly, followed by seasoning and reducing the sauce.
Stone Pot Crystal NoodlesA dish made with transparent crystal noodles stir-fried in a hot stone pot with vegetables, meat, or seafood. The noodles are tender and absorb the rich flavors of the sauce.
Stoneware Pork IntestinesStewed pig intestines in a hot stone pot with vegetables like onions and green peppers, seasoned and cooked until flavorful.
Steamed Pork Ribs with Rice FlourSteamed pork ribs with rice flour is a dish made by marinating pork ribs in seasonings, coating them with ground rice flour, and steaming them until tender. The main ingredients include pork ribs, rice, and seasonings such as soy sauce, dark soy sauce, cooking wine, ginger slices, and green onion segments. The preparation involves marinating the ribs first, then mixing them with fried rice flour, and finally steaming until they are soft and tender.
Sichuan-style stir-fried pork with yam skinShao Pi Hui Guo Rou is a dish primarily made with pork belly and sweet potato skin. The pork belly is sliced, boiled first, then stir-fried to render out the fat. It is then sautéed with fermented broad bean paste, garlic, ginger, and other seasonings until fragrant, before adding rehydrated sweet potato skin to stir-fry together, allowing the skin to absorb the rich meat aroma.
Jumping FrogA spicy Sichuan dish featuring tender frog legs stir-fried with vegetables and chili sauce.
Sour Soup Fish SlicesA Sichuan dish featuring tender fish slices in a tangy, spicy broth with fermented vegetables and tomatoes.
Sour Radish and Duck SoupSuan Luobo Lao Ya Tang is made with old duck and sour radish, simmered slowly. The duck is blanched to remove odor, then cooked with sour radish, ginger, and water until tender, yielding a clear broth with rich flavor.
Inherited Spicy Pork SautéA traditional Sichuan dish featuring braised pork belly stir-fried with vegetables and spicy seasonings, honoring culinary heritage.
Inherited Craftsmanship Spicy Pork SlicesA premium dish made with pork belly, green peppers, and scallions, stir-fried with fermented bean paste and spices. It features a rich aroma, balanced spiciness, and tender texture.
Chives and Basa FishA dish featuring tender basa fish fillets stir-fried with fresh chives, delivering a delicate balance of savory flavor and aromatic freshness.