Taoyuanju Cooking House (Xinhua Park Branch)
Sichuan cuisine · ⭐ 3.6
Nos. 42–46 Shuanglin North Branch Road
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 Nos. 42–46 Shuanglin North Branch Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Tai'an Fish, Spicy Beef Hot Pot, Sichuan Boiled Pork Slices.
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: 3.6
- Address: Nos. 42–46 Shuanglin North Branch Road
- Popular dishes: Tai'an Fish, Spicy Beef Hot Pot, Sichuan Boiled Pork Slices, Braised Cauliflower with Preserved Pork, Taro and Pork Rib Stew
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Dishes
Tai'an FishTai'an Fish is a dish made with fresh fish as the main ingredient, combined with辅料 like bean sprouts and tofu skin. The fish is cut into pieces, pan-fried until slightly golden, then stir-fried with doubanjiang, ginger, and garlic before stewing in water and adding vegetables to absorb the flavors.
Spicy Beef Hot PotDry Pot Beef is a dish made primarily with beef, paired with vegetables such as potatoes, green peppers, and onions. The beef is sliced and marinated with seasonings, then stir-fried together with the vegetables in a wok. Flavoring ingredients like doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns are added, and the dish is finished by reducing the sauce.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Braised Cauliflower with Preserved PorkA classic Chinese home-style dish featuring preserved pork and cauliflower, stir-fried together until tender and flavorful.
Taro and Pork Rib StewYu'er Pig Rib is a dish made primarily with pork ribs and taro. The ribs are blanched first, then simmered with peeled and cubed taro to absorb the rich flavor while maintaining a soft, chewy texture.
Taro with Pig Intestines and ChickenYu'er Feichang Chicken is a dish made with pork intestines and chicken, simmered together with taro. Clean the intestines, blanch to remove odor, then cook with chicken, ginger, scallions, and other seasonings. Finally add taro and stew until soft and flavorful.
Garlic Shoot Stir-FryA classic Sichuan dish made by stir-frying pork slices with garlic shoots, seasoned with fermented bean paste and soy sauce for a savory, slightly spicy flavor.
Stir-Fried Noodles with MeatballsStir-fried vermicelli with minced meat, a dish made by soaking noodles in hot water, then stir-frying with pork mince, scallions, ginger, garlic, soy sauce, doubanjiang, and chili. Garnished with green onions. Bright red color, noodles coated in savory meat flavor.
Sauce Pork with TurnipA Chinese home-style dish made by braising pork and turnip together, resulting in richly flavored, tender meat and savory, soft vegetables.