Jiyuan Jianghu Cuisine (Shuanglin Road Branch)
Sichuan cuisine · ⭐ 4.2
No. 42, Shuanglin Zhongheng Road
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 No. 42, Shuanglin Zhongheng Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Rabbit Stomach, Twice-Cooked Pork, Spicy Pot Roast Pork Ribs.
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: 4.2
- Address: No. 42, Shuanglin Zhongheng Road
- Popular dishes: Rabbit Stomach, Twice-Cooked Pork, Spicy Pot Roast Pork Ribs, Salted Pepper Shiitake, Sichuan Rabbit Kidney
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Dishes
Rabbit StomachRabbit stomach is a dish made by cleaning the rabbit's stomach and cooking it through blanching, stewing, or stir-frying, often with chili, ginger, and garlic. It has a crisp and tender texture.
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.
Spicy Pot Roast Pork RibsSpicy pot spare ribs is a dish featuring pork ribs as the main ingredient, typically stir-fried with vegetables like potatoes, green peppers, and onions, seasoned with doubanjiang, garlic, ginger, and chili, then slowly stewed over low heat until flavorful, finally thickened and served.
Salted Pepper ShiitakeBlack pepper salt oyster mushrooms is a dish primarily made with oyster mushrooms. After washing and slicing the mushrooms, they are deep-fried until slightly golden, then stir-fried with seasonings such as black pepper salt, scallions, ginger, and garlic to fully absorb the flavors. The finished dish has a crispy exterior and tender interior with rich aroma.
Sichuan Rabbit KidneyA spicy Sichuan dish made with fresh rabbit kidneys stir-fried with chili,花椒, and aromatic spices, delivering a bold, numbingly hot flavor.
Skewered Beef RollsSkewered beef rolls made by wrapping thin slices of beef around bamboo skewers and quickly cooking them, often served with garlic and onion for a savory flavor.
Tomato Tender BeefBeef with tomatoes is a dish made primarily from beef and tomatoes. Beef slices are marinated and stir-fried with tomato chunks, resulting in tender beef and sweet-sour tomatoes that blend harmoniously.
Crimson Radish SaladA refreshing cold dish made from pickled white radish, dyed pink with red yeast rice or food coloring, and seasoned with sugar, vinegar, and garlic.
Tofu BrainTofu brain with flower vegetables like broccoli or cauliflower, blanched or stir-fried and mixed. Main ingredients: tofu brain and flower vegetables. Cut tofu into pieces and cook together, season and serve.
Blanched FishSteamed fish is a dish made with fresh fish, typically grass carp or carp. The fish is sliced and briefly blanched in boiling water, then mixed with scallions, ginger, garlic, chili, and other seasonings to preserve its tender texture.
Golden Corn ShrimpGolden corn shrimp features fresh shrimp and corn kernels. Shrimp is marinated and stir-fried, then mixed with sautéed corn and seasoned with a golden sauce made from egg yolk, ham, scallion, and ginger.
Flavorful Fish MawA refined dish made with fish maw, simmered in broth with ham, mushrooms, and bamboo shoots for a rich, savory flavor.
Fresh Pot Tender RabbitA Sichuan dish featuring tender rabbit meat cooked in a spicy and numbing broth with vegetables like bean sprouts and lettuce.