Erjie Restaurant (Daguan Branch)
Sichuan cuisine · ⭐ 3.7
No. 45 Golf Avenue
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. 45 Golf Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Thick-leaved Vegetable Stewed with Broad Beans, Twice-Cooked Pork, Beef Stewed with Potatoes.
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. 45 Golf Avenue
- Popular dishes: Thick-leaved Vegetable Stewed with Broad Beans, Twice-Cooked Pork, Beef Stewed with Potatoes, Stewed Chicken with Spices, Bamboo Shoots with Pork Slices
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Dishes
Thick-leaved Vegetable Stewed with Broad BeansA traditional Sichuan dish featuring thick-leafed vegetables and broad beans simmered together for a savory, comforting 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.
Beef Stewed with PotatoesPotato and beef stew is a home-style dish primarily made with potatoes and beef. The preparation typically involves cutting the beef into chunks and simmering it, then adding potato pieces and appropriate seasonings, slow-cooking until the meat becomes tender and the potatoes are soft and creamy.
Stewed Chicken with SpicesStewed chicken with spicy flavor, known as 'Burnt Chicken', is a dish primarily made with chicken, typically using male chicken cut into pieces and braised together with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings to make the meat flavorful and tender. Commonly added ingredients include doubanjiang (fermented broad bean paste), cooking wine, and soy sauce, which are slowly simmered over low heat to allow the flavors to blend harmoniously.
Bamboo Shoots with Pork SlicesA classic Chinese dish featuring tender pork slices stir-fried with fresh bamboo shoots, offering a savory and crisp texture.
Red Bean and Green Bamboo Shoot SoupRed bean and green bamboo shoot soup is made primarily from red beans and fresh bamboo shoots, simmered slowly. The broth is clear and light in taste, with rich bean aroma and crisp, tender bamboo shoots. It has the effect of clearing heat and detoxifying, as well as strengthening the spleen and removing dampness.
Old Preserved PorkOld preserved pork is made by curing and air-drying pork, typically belly, with salt, spices, and smoke for several months to develop a rich, savory flavor.
Eggplant CakeA Chinese dish made by stuffing eggplant slices with meat filling, coating in batter, and deep-frying until crispy.
Green Pepper Stewed FishA Chinese home-style dish made by stewing fresh fish with green peppers, resulting in tender fish and crisp peppers in a savory sauce.
Purslane and Egg Stir-fryA simple and nutritious dish made by stir-frying fresh purslane with beaten eggs, resulting in a tender and refreshing flavor.