Gu Tai Restaurant (Taian Ancient Town Branch)
Sichuan cuisine · ⭐ 3.8
No. 206, Yidao Street, Tai'an Ancient Town
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. 206, Yidao Street, Tai'an Ancient Town. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-mixed wild vegetables, Country Board Duck, Dry-Fried Chicken.
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: 3.8
- Address: No. 206, Yidao Street, Tai'an Ancient Town
- Popular dishes: Cold-mixed wild vegetables, Country Board Duck, Dry-Fried Chicken, Cucumber Salad, Tai'an Fish
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Dishes
Cold-mixed wild vegetablesCold-mixed wild vegetables is a cold dish primarily made from wild greens, commonly including purslane, ferns, and dandelion. Freshly picked wild vegetables are washed, blanched, drained, then mixed with minced garlic, sesame oil, soy sauce, vinegar, and chili oil to serve.
Country Board DuckA traditional dish made from local ducks, marinated, air-dried, and stewed to create a rich, savory flavor.
Dry-Fried ChickenA spicy stir-fried chicken dish made by cooking chicken with chili and Sichuan pepper until crispy, popular in Sichuan cuisine.
Cucumber SaladCucumber salad is a simple cold dish with fresh cucumber as the main ingredient. After washing and lightly pounding the cucumber, add garlic, cilantro, and other seasonings, then drizzle with soy sauce, vinegar, and sesame oil. Mix well and serve.
Tai'an FishTai'an fish is a dish made primarily with fresh carp. The cleaned fish is marinated, then pan-fried until golden on both sides. It's simmered with scallions, ginger, garlic, soy sauce, and cooking wine to infuse flavor. Some recipes add tofu or potatoes as accompaniments.
Fried Egg SoupA simple and nutritious soup made by cooking beaten eggs in broth or water, resulting in a smooth, delicate texture.
Panda Bamboo Shoots Stir-Fry with PorkA classic Chinese stir-fry featuring tender bamboo shoots and pork, seasoned with light soy sauce and vegetables for a balanced flavor.
Spicy Oil Cold Tofu JellyA chilled dish made from starch jelly, dressed with spicy oil, garlic, soy sauce, and vinegar for a tangy and numbing flavor.
Spicy Oil Cold NoodlesCold noodles with a spicy oil sauce made from chili oil, soy sauce, vinegar, garlic, and sesame paste, mixed with shredded cucumber and carrot.
Assorted Preserved Meats PlatterA platter of cured meats including腊肠,腊肉, and腊鸭, air-dried or smoked. Sliced and served directly or lightly steamed, offering a rich, savory flavor.
Cured Pig's TrotterA traditional Chinese dish made from pig's trotters that are cured, dried, or smoked, resulting in a rich and savory flavor.
Wild Vegetable SoupA light and refreshing soup made from various wild vegetables such as shepherd's purse, purslane, and dandelion, simmered in water or broth.
Wild Chives and Egg Pan-FryA dish made by pan-frying wild chives with eggs, offering a fragrant and tender taste.