颐禾应季厨房(小南街店)
Sichuan cuisine · ⭐ 4.5
3rd Floor, Guancheng Garden Commercial Building, No. 123, Xiaonan Street (near Kuanzhai Alley, People's Park, Jinli, and Wuhou Shrine)
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 3rd Floor, Guancheng Garden Commercial Building, No. 123, Xiaonan Street (near Kuanzhai Alley, People's Park, Jinli, and Wuhou Shrine). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Health-Preserving Millet Chicken Soup, Black Wind Chicken Feet, Spicy麻 Rabbit.
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: 4.5
- Address: 3rd Floor, Guancheng Garden Commercial Building, No. 123, Xiaonan Street (near Kuanzhai Alley, People's Park, Jinli, and Wuhou Shrine)
- Popular dishes: Health-Preserving Millet Chicken Soup, Black Wind Chicken Feet, Spicy麻 Rabbit, Divine Yak Tripe, Private-style Maoxuewang
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Dishes
Health-Preserving Millet Chicken SoupA nourishing soup made with millet and chicken, gently simmered for a light, healthy meal.
Black Wind Chicken FeetA cold dish made from chicken feet, marinated in a special sauce after braising, with a chewy texture and rich flavor.
Spicy麻 RabbitA spicy Sichuan dish made with tender rabbit meat stir-fried with Sichuan peppercorns, chili, and aromatic spices.
Divine Yak TripeFresh yak tripe is slow-cooked in a secret broth, then sliced and stir-fried with chili, Sichuan pepper, garlic, and other seasonings for a crisp, spicy, and aromatic dish.
Private-style MaoxuewangPrivate-style Maoxuewang is a Sichuan hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and spare ribs. Ingredients are blanched or boiled, then stir-fried with beef tallow base and simmered in broth, finished with scallions and Sichuan pepper powder.
Sichuan-style stir-fried pork with yam skinShao Pi Hui Guo Rou is a dish primarily made with pork belly and sweet potato skin. The pork belly is sliced, boiled first, then stir-fried to render out the fat. It is then sautéed with fermented broad bean paste, garlic, ginger, and other seasonings until fragrant, before adding rehydrated sweet potato skin to stir-fry together, allowing the skin to absorb the rich meat aroma.
Tea Tree Mushroom Charcoal-Braised PorkA Chinese dish featuring charcoal-grilled pork belly and tea tree mushrooms, offering a rich, savory flavor.
Garlic Pork RibsGarlic pork ribs is a dish made with pork ribs as the main ingredient, marinated with minced garlic, soy sauce, cooking wine, sugar, and other seasonings, then cooked by pan-frying, deep-frying, or grilling. The primary ingredients are pork ribs and garlic, and the preparation emphasizes the fusion of garlic aroma and meat flavor.
Pot-edge Steamed BunPotato bread is a flour-based dish made by rolling dough into thin sheets, cutting it into strips, boiling in water, and then cooking with vegetables and meat. It has a soft, chewy texture and delicious broth.
Green Pepper Boneless PorkA home-style dish made with pork tenderloin and green peppers, stir-fried to perfection for a savory and crisp texture.
Yihe Sticky Rice DuckA delicacy featuring tender duck leg wrapped in seasoned sticky rice and steamed to perfection, offering a rich, savory flavor.
Yihe Sour FishFresh carp stewed with Sichuan-style fermented vegetables, chili, and Sichuan peppercorns, resulting in tender fish and a tangy, spicy broth.