Moon圆霖 Specialty Farmhouse
Sichuan cuisine · ⭐ 3.9
No. 420, Chun Jiang Nan Road, Annex 1 (opposite the southeast gate of Sichuan Electric Power Vocational and Technical College)
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. 420, Chun Jiang Nan Road, Annex 1 (opposite the southeast gate of Sichuan Electric Power Vocational and Technical College). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Blanched Pork Salad, Peking Duck, Twice-Cooked Pork.
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: 3.9
- Address: No. 420, Chun Jiang Nan Road, Annex 1 (opposite the southeast gate of Sichuan Electric Power Vocational and Technical College)
- Popular dishes: Cold-Blanched Pork Salad, Peking Duck, Twice-Cooked Pork, Stir-Fried Potatoes with Green Beans, Kimchi
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Dishes
Cold-Blanched Pork SaladA traditional Chinese dish made with boiled pork belly, seasoned with garlic, cilantro, chili oil, and other condiments for a refreshing, savory flavor.
Peking DuckPeking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Stir-Fried Potatoes with Green BeansPotatoes and green beans stir-fried together, seasoned with garlic, salt, and a touch of soy sauce for a fresh and savory dish.
KimchiKimchi is a traditional food made primarily from vegetables that undergo pickling and fermentation. Main ingredients include cabbage and radish, which are seasoned with salt, chili powder, garlic, ginger, and other spices, then placed in sealed containers to naturally ferment, resulting in a unique sweet and sour flavor.
Ginkgo Chicken StewA nourishing stew made with chicken and ginkgo nuts, slow-cooked to tenderize the meat and soften the nuts, offering a rich, savory flavor.
Hot Pot with Blood CurdSpiced blood soup is a dish made primarily with duck or pork blood, combined with bean sprouts, tofu, wood ear mushrooms, and sliced meat, then slowly stewed in a clay pot. The blood is first blanched to set its shape, then cooked with ingredients to absorb rich flavors.
Huo Xiang Clam FishFresh clam fish steamed with fresh ho xiang leaves, resulting in tender meat and a refreshing herbal aroma.
Bamboo Shoot and Crucian CarpA dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
Long Steamed BunA traditional Chinese steamed bread made from fermented dough, shaped into long strips and steamed until soft and elastic.