Shi Ji Rong He Chuan Cai Guan
Sichuan cuisine · ⭐ 3.7
No. 244 Rongxiang North 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. 244 Rongxiang North Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Braised Dish Platter, Twice-Cooked Pork, Dry Pot Boneless Pork.
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. 244 Rongxiang North Road
- Popular dishes: Braised Dish Platter, Twice-Cooked Pork, Dry Pot Boneless Pork, Bamboo Shoots Braised with Pork, Braised Beef Shank with Radish
China trip · China travel
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Dishes
Braised Dish PlatterA classic Chinese cold dish featuring a variety of ingredients like tofu, eggs, pork trotters, chicken wings, and bean curd sheets, slowly simmered in a secret braising sauce for rich flavor.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Dry Pot Boneless PorkA Sichuan-style dish made with boneless pork and vegetables, stir-fried in a dry pot for a spicy, savory flavor.
Bamboo Shoots Braised with PorkA traditional Chinese dish made by slow-cooking bamboo shoots and pork belly until tender, resulting in a rich, savory flavor.
Braised Beef Shank with RadishA classic Chinese dish featuring tender beef shank and white radish simmered in a savory broth until richly flavorful.
Spicy Douban FishDouban fish is a dish made with fresh fish and seasoned with doubanjiang, ginger, garlic, and other ingredients. The fish is pan-fried until golden on both sides, then stir-fried with doubanjiang and simmered in water to infuse flavor. Finally, it's garnished with chopped green onions or cilantro.