Ha La Mai San Yang Cai (Shi Mao Cheng Dian)
Sichuan cuisine · ⭐ 4.9
No. 47 Tian'e West South Lake Road
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. 47 Tian'e West South Lake Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger Stir-Fried Frog, Pumpkin and Mung Bean Soup, Braised Wild Duck.
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: 4.9
- Address: No. 47 Tian'e West South Lake Road
- Popular dishes: Young Ginger Stir-Fried Frog, Pumpkin and Mung Bean Soup, Braised Wild Duck, Stir-Fried Beef, Dry-burned Eel Slices
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Dishes
Young Ginger Stir-Fried FrogStir-fried田鸡 with young ginger is a dish featuring frog meat and fresh young ginger. The frog is cut into pieces and stir-fried with ginger slices, seasoned to blend flavors. It's typically cooked with hot oil to sauté the ginger first, then combined with the frog to preserve its tender texture.
Pumpkin and Mung Bean SoupA refreshing Chinese soup made with pumpkin and mung beans, simmered slowly for a sweet and soothing flavor.
Braised Wild DuckBraised wild duck made with traditional Chinese spices and slow-cooked to tender perfection.
Stir-Fried BeefStir-fried beef is a dish made by quickly stir-frying beef as the main ingredient with vegetables such as green peppers and onions. The beef is sliced and marinated with seasonings, then stir-fried together with the vegetables in a hot wok to keep the beef tender and the vegetables crisp.
Dry-burned Eel SlicesDry-burned eel segments is a Chinese dish primarily made with eel. The eel is deboned, cut into segments, blanched, then stir-fried in oil until slightly golden.葱姜蒜 and doubanjiang (fermented broad bean paste) are added and stir-fried, followed by soy sauce, sugar, and cooking wine for seasoning. It is then simmered over low heat until the sauce thickens, allowing the eel segments to absorb flavor while developing a slight caramelized aroma on the surface.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
Lai Feng FishLai Feng Fish is made primarily from grass carp, seasoned with fermented broad bean paste, pickled chili peppers, and other condiments, then prepared through marinating and stir-frying or boiling. The fish meat is tender and the sauce is rich and flavorful.
Braised Fish BallsA Chinese dish made by braising fish balls in a savory sauce of soy sauce, sugar, and ginger.
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.
Scallion Crucian CarpCongcong crucian carp is a dish made with crucian carp and scallions. The fish is cleaned, pan-fried until slightly golden, then simmered with scallion segments and ginger slices until the flesh is tender and the broth thickens.
Stir-fried Pig's Intestine with LeeksA Chinese dish made by stir-frying pig's intestine with leeks, featuring a crisp texture and fresh aroma.