De Yi Xian Zi Gung Zhu Bao Chao (Tianlong Branch)
Sichuan cuisine · ⭐ 3.7
No. 1341, Tianlong Avenue, Annex No. 201
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. 1341, Tianlong Avenue, Annex No. 201. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Salted Pork with Preserved Vegetables, Pan-fried Grass Carp, Spicy Pork Intestines Stir-fry.
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: 3.7
- Address: No. 1341, Tianlong Avenue, Annex No. 201
- Popular dishes: Salted Pork with Preserved Vegetables, Pan-fried Grass Carp, Spicy Pork Intestines Stir-fry, Spicy麻 Fish Slices, Spicy麻 Tongue
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Dishes
Salted Pork with Preserved Vegetables咸烧白 is a Chinese dish made with pork belly, marinated with fermented broad bean paste, soy sauce, and Sichuan peppercorns, then mixed with glutinous rice and steamed. Finally, it's pan-fried until golden for a soft, rich flavor.
Pan-fried Grass CarpA classic Chinese dish featuring grass carp pan-fried until golden, with tender meat and a savory aroma.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Spicy麻 Fish SlicesA Sichuan dish featuring tender fish slices in a spicy, numbing sauce made with Sichuan peppercorns and chili.
Spicy麻 TongueA Sichuan-style cold dish made with pork tongue marinated in a spicy and numbing sauce, featuring a crisp texture and bold numbing flavor.
Crispy Fish Maw Stir-FryA Sichuan dish featuring crispy fish maw stir-fried with vegetables and spices, delivering a bold, spicy flavor.
Spicy Chicken GizzardSpicy chicken gizzards stir-fried quickly with chili, scallions, ginger, and garlic, keeping the gizzards crisp and tender.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Preserved Pork with PeasA Chinese home-style dish made by stir-frying preserved pork with fresh peas, combining the savory flavor of cured meat with the sweet taste of tender peas.
Zhi Jiang MeiwaZhi Jiang Meiwa is a Sichuan dish made with frog meat and ingredients such as Zhi Jiang, chili peppers, and Sichuan peppercorns. The dish has a fresh and spicy flavor with a rich taste and unique numbing spiciness.
Crab Roe TofuCrab roe tofu is a dish featuring soft tofu and crab roe. Tofu cubes are blanched, then simmered with sautéed crab roe to absorb its rich flavor. Finish with broth or water, thicken with cornstarch for a smooth, velvety sauce.
Leek and Shrimp Stir-fryFresh small shrimp stir-fried with leeks, delivering a fragrant and crisp dish. Quick cooking preserves the natural flavors of both ingredients.
Flavorful Small Pan-Fried DuckFlavorful small pan-fried duck is a dish made with duck meat and seasonings such as scallions, ginger, and garlic, stir-fried over medium heat. Its crispy skin and tender meat offer a rich flavor.