Shunda Restaurant (Houxin Street Branch)
江浙菜 · ⭐ 3.5
No. 184 Houxin Street
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. 184 Houxin Street. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold-Mixed Chicken, Spicy Pig Intestines, Fried Small Fish.
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: 江浙菜
- Rating: 3.5
- Address: No. 184 Houxin Street
- Popular dishes: Cold-Mixed Chicken, Spicy Pig Intestines, Fried Small Fish, Mapo Tofu, Spicy Fish
China trip · China travel
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Dishes
Cold-Mixed ChickenA chilled dish made with shredded chicken and vegetables, dressed in a spicy sauce for a refreshing taste.
Spicy Pig IntestinesSpicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
Fried Small FishFried small fish is a deep-fried dish primarily made with small fish. Fresh small fish are typically cleaned, marinated briefly with salt and cooking wine, then lightly coated in starch or flour before being fried in hot oil until golden and crispy. The finished dish has a fragrant, crunchy exterior and tender, fresh interior.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
Spicy FishSpicy fish dish made with fresh fish, bean sprouts, wood ear mushrooms, and greens. Fish slices are blanched or pan-fried, then stir-fried with chili, Sichuan pepper, and doubanjiang before stewing.