Hui Shui Zhen · Jiang Hu Sichuan Cuisine (Wuhou Temple Store)
Sichuan cuisine · ⭐ 4.6
No. 20, Tongci Road (next to Shengboshi Dan 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. 20, Tongci Road (next to Shengboshi Dan Hotel). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Chopped Potato, Double Pepper Tripe, Kung Pao Shrimp Balls.
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: 4.6
- Address: No. 20, Tongci Road (next to Shengboshi Dan Hotel)
- Popular dishes: Chopped Potato, Double Pepper Tripe, Kung Pao Shrimp Balls, Spicy Pepper Chicken, Spicy Pepper Rabbit
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Dishes
Chopped PotatoA Chinese home-style dish made by stir-frying diced potatoes with garlic, ginger, and green peppers for a savory, soft texture.
Double Pepper TripeA Sichuan dish made with pork stomach and green and red peppers, stir-fried to a spicy, crisp texture.
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
Spicy Pepper ChickenA Xinjiang dish featuring chicken and green peppers stir-fried with spices, offering a rich, spicy flavor.
Spicy Pepper RabbitA spicy Sichuan dish made with rabbit meat stir-fried in fermented chili peppers, garlic, and ginger, delivering a bold, numbingly hot flavor.
Wuxia Pig LiverA Chinese home-style dish made with pig liver stir-fried quickly with vegetables like green pepper and onion, resulting in a tender and savory flavor.
Fried Pork Crumbs with Bok ChoyYouzha Lianbai is a dish made primarily with pork cracklings and Chinese cabbage. First, fry the pork cracklings until fragrant, then add sliced cabbage and stir-fry until just cooked through. Season and serve.
Pao Ge's KimchiA traditional Korean fermented vegetable dish made with cabbage and radish, seasoned with chili, garlic, ginger, and fish sauce, known for its tangy and spicy flavor.
Braised Chicken with Ginkgo in Clay PotA traditional Chinese dish made by slow-cooking chicken and ginkgo nuts in a clay pot, resulting in a rich and savory flavor.
Pot-edge CakeA thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
Black Soybean Flower Sichuan-Style Boiled FishA Sichuan-style boiled fish dish featuring fresh carp and traditional black soybean flower, seasoned with spicy chili and Sichuan peppercorns for a bold, numbing flavor.