Ronghe Lingdi Hui (Changcheng Garden Branch)
Sichuan cuisine · ⭐ 3.8
No. 23, Baojia Alley
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. 23, Baojia Alley. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Ice Silk Delicate Meat, Nut Vegetable Salad, Zhangshu Port Chili Stir-fried Eel.
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: 3.8
- Address: No. 23, Baojia Alley
- Popular dishes: Ice Silk Delicate Meat, Nut Vegetable Salad, Zhangshu Port Chili Stir-fried Eel, Crispy Glass Pigeon Supreme, Green Pepper and Sichuan Pepper Beef Tongue
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Dishes
Ice Silk Delicate MeatA dish featuring tender pork loin coated in a special starch batter, deep-fried to a crispy exterior and juicy interior, resembling ice threads in appearance and texture.
Nut Vegetable SaladNut vegetable salad is made with fresh vegetables like lettuce, cucumber, tomato, and carrot, mixed with walnuts and almonds. Cut vegetables are combined with nuts and dressed with vinaigrette or salad dressing.
Zhangshu Port Chili Stir-fried EelA local Hunan specialty featuring fresh Zhangshu Port chili and tender eel stir-fried together for a spicy, aromatic dish.
Crispy Glass Pigeon SupremeGlass-crisp Peking duck is made from fresh squab, marinated, coated with syrup, then deep-fried until the skin becomes transparent and crispy like glass. The meat is tender and juicy, with a golden, glossy crust and rich, layered texture.
Green Pepper and Sichuan Pepper Beef TongueA spicy dish featuring beef tongue stir-fried with green peppers and Sichuan peppercorns, delivering a bold, numbingly aromatic flavor.
Old Jar Sichuan-Style Fish in Sour Vegetable SauceOld jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
Crispy Shao Crystal NoodlesA refreshing dish made with transparent rice noodles stir-fried with腊肠 and vegetables, offering a crisp texture and savory flavor.
Sauce-Braised Year-Old Yellow CatfishA premium yellow catfish, aged for years, is slowly simmered in a rich, secret sauce, resulting in tender, flavorful meat with a glossy red finish.
Spicy Stir-fried Yellow BeefA flavorful stir-fry dish made with tender yellow beef and vegetables, seasoned with spices and aromatics for a spicy, savory taste.
Spicy Mixed ChickenSpicy mixed free-range chicken is made with shredded boiled chicken mixed with vegetables like cucumber and bean sprouts, then tossed in a spicy sauce of Sichuan peppercorns, chili, garlic, ginger, soy sauce, vinegar, and sesame oil.