Jiafei Hotel Coffee Lounge (Jianshe Road Branch)
咖啡 · ⭐ 3.7
Bldg. B, 5th Floor, China Merchants Dongcheng International Center, No. 7 East Section 2, Erhuan Road
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 Bldg. B, 5th Floor, China Merchants Dongcheng International Center, No. 7 East Section 2, Erhuan Road. It is a 咖啡 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: River and Lake Duck Blood Soup, American Coffee, Sichuan Pepper Fish.
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: 咖啡
- Rating: 3.7
- Address: Bldg. B, 5th Floor, China Merchants Dongcheng International Center, No. 7 East Section 2, Erhuan Road
- Popular dishes: River and Lake Duck Blood Soup, American Coffee, Sichuan Pepper Fish, Green Pepper Mao Xue Wang
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Dishes
River and Lake Duck Blood SoupDuck blood soup is a dish primarily made with duck blood, typically served with辅料 such as tofu, greens, and vermicelli, cooked in a rich broth or chicken stock. The duck blood is cut into pieces and simmered together with the ingredients, then seasoned and ready to eat.
American CoffeeAmerican coffee, made primarily from coffee beans, roasted and ground before brewing. Its特色 lies in being brewed directly using a drip method, preserving the coffee's original flavor, with a deep color and rich aroma.
Sichuan Pepper FishSpicy fish dish made with fresh fish,大量花椒 and chili peppers. Fish is marinated, then pan-fried or steamed, then stir-fried with sautéed Sichuan peppercorns, dried chilies, ginger, and garlic to absorb rich aroma.
Green Pepper Mao Xue WangGreen pepper Maoxuewang is a Sichuan dish featuring tripe, duck blood, bean sprouts, and tofu skin, stir-fried with green peppers, garlic, ginger, and doubanjiang. Ingredients are blanched or boiled first, then mixed with seasoned stir-fry and simmered in broth.