Lion Pavilion (Chengdu Chenguang Building Branch)
Sichuan cuisine · ⭐ 3.7
No. 30, Section 4, Renmin South Road, Yulin Subdistrict
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. 30, Section 4, Renmin South Road, Yulin Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Mixed Cabbage Salad, Spicy Chicken Salad, Kung Pao 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: 3.7
- Address: No. 30, Section 4, Renmin South Road, Yulin Subdistrict
- Popular dishes: Cold-Mixed Cabbage Salad, Spicy Chicken Salad, Kung Pao Chicken, Spicy Oil Cold Tofu Jelly, Crispy Skin Pigeon
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Dishes
Cold-Mixed Cabbage SaladA refreshing dish made by mixing fresh baby bok choy with garlic, chili oil, vinegar, and soy sauce, offering a crisp texture and tangy-spicy flavor.
Spicy Chicken SaladA cold dish made with boiled chicken and seasoned with spicy oil, garlic, and vinegar for a bold, refreshing flavor.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Braised Frog with TaroA Sichuan dish featuring frog and taro braised in a spicy sauce, resulting in tender meat and soft, flavorful tubers.
Sausage and Preserved PorkA traditional Chinese dish made from pork sausage and cured bacon, often cooked with vegetables or rice for a rich, savory flavor.
Eel with VermicelliEel and vermicelli is a dish featuring eel and rice noodles as main ingredients. The eel is cut into pieces after preparation and cooked with soaked noodles, typically by stir-frying or stewing, with seasonings to blend the flavors.
Chicken Noodle SoupChicken noodle soup is made by simmering chicken bones and meat to create a rich broth, which is then gently cooked for several hours with scallions, ginger, and other seasonings to produce a clear, flavorful soup. Fine or alkaline noodles are used, boiled until done, placed in a bowl, topped with hot broth, and garnished with sliced chicken, green onions, and cilantro.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.