Yanwei Qiu Jin Xiao Chao · Zigong Specialties (Ke Hua No.1 Branch)
Sichuan cuisine · ⭐ 4.3
Unit F2-005, Building 2, Fanyue International, No. 56 Changrong 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 Unit F2-005, Building 2, Fanyue International, No. 56 Changrong Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger Stir-Fried Frog, Cold-Pressed Beef, Double Pepper Beef Minced.
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: 4.3
- Address: Unit F2-005, Building 2, Fanyue International, No. 56 Changrong Road
- Popular dishes: Young Ginger Stir-Fried Frog, Cold-Pressed Beef, Double Pepper Beef Minced, Dry Fragrant Piglet, Dry-Fried Chicken Tips
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Dishes
Young Ginger Stir-Fried FrogStir-fried田鸡 with young ginger is a dish featuring frog meat and fresh young ginger. The frog is cut into pieces and stir-fried with ginger slices, seasoned to blend flavors. It's typically cooked with hot oil to sauté the ginger first, then combined with the frog to preserve its tender texture.
Cold-Pressed BeefCold beef is a dish made primarily from beef, which is marinated, boiled, sliced, and then mixed with a special seasoning to create a flavorful cold dish. It has a bright red color, tender meat, and a rich taste.
Double Pepper Beef MincedA Chinese dish featuring minced beef stir-fried with green and red peppers, offering a spicy and aromatic flavor.
Dry Fragrant PigletDry Fragrant Piglet is a specialty dish made with small fragrant pigs, processed through marination, drying, and baking. The meat is firm, fragrant, and delicious.
Dry-Fried Chicken TipsA dish made with chicken tips, marinated and stir-fried until crispy and flavorful, popular in Chinese cuisine.
Spicy Rabbit StomachA Sichuan dish made with rabbit stomach stir-fried quickly with chili,花椒, and aromatics. The texture is crisp and the flavor is spicy and numbing.
Spicy Pig IntestinesSpicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
Spicy Beef Tripe Stir-FrySpicy tripe is a dish made by quickly stir-frying pig or beef tripe with chili, garlic, ginger, and scallions. The tripe is sliced after processing and stir-fried with chili pieces and seasonings to retain its crisp and tender texture.
Sweet and Sour Pork RibsSweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
Sour Cabbage Egg Fried RiceA savory dish made with sour cabbage, eggs, and fried rice, known for its tangy flavor and satisfying texture.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.