Yandao Fu · Intangible Cultural Heritage Clay Pot · Sichuan Restaurant (Luhu Lufang Branch)
特色菜 · ⭐ 4.1
No. 104, Unit 6, 1st Floor, Building 4, Lufang Center B Hall, Huayang Subdistrict, Tianfu New Area
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. 104, Unit 6, 1st Floor, Building 4, Lufang Center B Hall, Huayang Subdistrict, Tianfu New Area. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stir-Fried Eel with Green Chili, Dry-Braised Yak Tendon, Handmade Corn Stick.
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: 特色菜
- Rating: 4.1
- Address: No. 104, Unit 6, 1st Floor, Building 4, Lufang Center B Hall, Huayang Subdistrict, Tianfu New Area
- Popular dishes: Stir-Fried Eel with Green Chili, Dry-Braised Yak Tendon, Handmade Corn Stick, Pickled Green Beans with Yellow Catfish, Yingjing Yam Flour with Hanshou Turtle
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Dishes
Stir-Fried Eel with Green ChiliA dish of fresh eel stir-fried quickly with green chili, offering a spicy and aromatic flavor.
Dry-Braised Yak TendonA Sichuan dish featuring tender yak tendon braised in a savory sauce with soy sauce, doubanjiang, and aromatics, resulting in a rich, chewy texture and deep umami flavor.
Handmade Corn StickFresh corn kernels mixed with egg, flour, and salt, shaped into sticks and pan-fried until golden and crispy.
Pickled Green Beans with Yellow CatfishA Sichuan-style dish featuring yellow catfish cooked with pickled green beans, offering a tangy and spicy flavor profile.
Yingjing Yam Flour with Hanshou TurtleA nourishing Sichuan dish featuring Yingjing yam flour and Hanshou turtle, slowly stewed to a rich, savory flavor.
Yingjing Tàtà NoodlesYingjing Tàtà Noodles is a Sichuan specialty noodle dish made with hand-rolled wide noodles, seasoned with spicy chili oil, Sichuan peppercorns, garlic, and other seasonings for a bold, numbingly spicy flavor.
Yingjing Banged ChickenA traditional cold dish from Yingjing County, Sichuan, made by shredding boiled chicken and mixing it with chili oil, Sichuan pepper, garlic, and soy sauce for a spicy and numbing flavor.
Yayu in SandpotA traditional Sichuan dish featuring local Ya fish simmered in a clay pot with tofu, ham, and mushrooms, resulting in a rich, savory broth and tender fish meat.
Preserved Radish and Pork Belly Stir-fryA classic Sichuan dish featuring stir-fried pork belly with preserved radish, seasoned with fermented bean paste and spices.
Fava Bean Soup with Pea ShootsPea shoot soup is a dish made primarily with pea shoots and cooked in bean broth. Pea shoots are fresh, tender leaves, and the bean broth is typically prepared from yellow or green beans, resulting in a light and refreshing texture. To prepare, blanch the pea shoots briefly and then heat them together with the bean broth to preserve their fresh, delicate flavor.
Spicy Beef TripeA classic Sichuan dish made with beef tripe, quickly blanched and stir-fried with chili, Sichuan peppercorns, garlic, and ginger for a spicy, numbing flavor.