THE BRIDGE 廊桥
Sichuan cuisine · ⭐ 4.5
No. 66 Binjiang East Road, Jinguanyi Subdistrict (near Shangri-La Hotel)
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. 66 Binjiang East Road, Jinguanyi Subdistrict (near Shangri-La Hotel). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Mixed Cordyceps Flower, Spicy Beef and Ox Tripe Slices, Milk-Scented General Yogurt Stew.
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: 4.5
- Address: No. 66 Binjiang East Road, Jinguanyi Subdistrict (near Shangri-La Hotel)
- Popular dishes: Cold-Mixed Cordyceps Flower, Spicy Beef and Ox Tripe Slices, Milk-Scented General Yogurt Stew, Soft-Hearted Chestnut Lotus Seed Green Rice Ball, Stir-Fried Bamboo Shoots and Shellfish in Hot Pot
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Cold-Mixed Cordyceps FlowerA refreshing dish made by tossing fresh cordyceps flowers with garlic, cilantro, chili oil, and other seasonings for a crisp, savory flavor.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Milk-Scented General Yogurt StewMilk-Scented General Yogurt Stew is a drink made primarily with yogurt, milk, sugar, and a small amount of spices. It has a rich texture and a strong dairy aroma with a slightly sweet taste.
Soft-Hearted Chestnut Lotus Seed Green Rice BallA sweet Chinese dessert made from glutinous rice dough filled with a smooth chestnut and lotus seed mixture, steamed to perfection for a soft, delicate texture.
Stir-Fried Bamboo Shoots and Shellfish in Hot PotFresh bamboo shoots and shellfish stir-fried in a hot stone pot, delivering a savory and aromatic dish with tender fish and crisp vegetables.
Crispy PigeonCrispy pigeon made by marinating young pigeons and deep-frying until the skin is golden and crunchy, with tender meat inside.
Playful Nine GridA playful arrangement of nine small dishes, each offering distinct flavors and textures, perfect for sharing and exploring diverse tastes.
Crispy Duck with Sticky RiceA Cantonese dish featuring duck marinated and wrapped in sticky rice, then deep-fried until the skin is crispy while the meat remains tender.
Spicy Oil Dan Dan NoodlesDan Dan Noodles with chili oil is a cold noodle dish made with fine noodles and seasoned with crushed peanuts, scallions, garlic, soy sauce, vinegar, and chili oil. Often served with stir-fried minced meat or bean sprouts for added flavor and texture.
Egg Bao CakeA traditional Sichuan snack made by baking egg batter in a special iron pan, often filled with sweet or savory ingredients like red bean paste or meat floss.
Clear Soup with Bok ChoyA refined Sichuan dish featuring tender bok choy in a clear, rich broth made from slow-simmered bones and vegetables.