Runxiang Lou
Sichuan cuisine · ⭐ 4.4
No. 49, Qingbai West 2nd 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. 49, Qingbai West 2nd Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chicken Salad, Sichuan Boiled Roast Duck, Twice-Cooked 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: 4.4
- Address: No. 49, Qingbai West 2nd Road
- Popular dishes: Spicy Chicken Salad, Sichuan Boiled Roast Duck, Twice-Cooked Pork, Matsutake Steamed Egg, Pickled Beans with Crispy Fish
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Dishes
Spicy Chicken SaladA cold dish made of diced boiled chicken mixed with spicy dressing, garlic, chili oil, and herbs for a refreshing and flavorful bite.
Sichuan Boiled Roast DuckA Sichuan-style dish featuring roasted duck simmered in a spicy and numbing broth with aromatic spices, known for its rich flavor and bold heat.
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.
Matsutake Steamed EggA Chinese dish made with fresh matsutake mushrooms and eggs, gently steamed to create a silky, savory delicacy.
Pickled Beans with Crispy FishA Sichuan-style dish made with pickled beans and crispy fish, featuring a tangy and spicy flavor profile.
Pickled Yardlong Beans with Bare-spotted FishPickled Yardlong Beans with Bare-spotted Fish is a Sichuan dish made with pickled yardlong beans and bare-spotted fish. The beans and fish are cooked together, resulting in a tender texture and a slightly spicy, salty flavor.
Paper-thin lotus root slicesDan Ying Oyster Slice is a cold dish featuring lotus root as the main ingredient. Fresh lotus root is sliced thin, soaked in water to remove starch, blanched and quickly cooled to maintain crispness. Then seasoned with soy sauce, vinegar, sugar, garlic, chili oil, and left to marinate. The finished dish has a clear color, with transparent slices resembling lantern shadows and a refreshing crunch.
Spicy Liver and Kidney Stir-fryA spicy stir-fry dish made with pork liver and kidneys, seasoned with chili, garlic, and ginger for a bold, fiery flavor.
Spicy Eel Stir-fryA spicy stir-fried eel dish made with fresh eel, chili, and Sichuan peppercorns, known for its bold flavor and numbing heat.
Braised Pork MeatballsBraised pork meatballs, also known as 'Lion's Head,' is a classic Chinese dish primarily made with pork. The preparation involves mincing the pork, mixing it with seasonings, shaping it into large meatballs, and then braising them slowly in a rich sauce until the sauce thickens and the meatballs become tender and flavorful.
Pork ShankPork knuckle refers to the front or hind leg of a pig, with pork elbow as the main ingredient. Typically, the knuckle is blanched to remove fishy odor, then placed in a pot with water and seasonings to braise until tender. It can also be cooked using methods such as red-braising, sauce-based cooking, or braising.
Egg-Covered TofuA Chinese home-style dish made by wrapping soft tofu in egg and gently frying until golden, resulting in a tender and savory flavor.
Chicken Soup TofuA traditional Chinese dish made by simmering soft tofu in chicken broth, resulting in a delicate and flavorful meal.