灶云自贡菜老酒馆
Sichuan cuisine · ⭐ 4.3
No. 209–211 Kanghe West 1st Street
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 No. 209–211 Kanghe West 1st Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Pressed Beef, Hand-rolled Dumplings with Fresh Goose Intestine, Spicy Intestine Fish.
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: No. 209–211 Kanghe West 1st Street
- Popular dishes: Cold-Pressed Beef, Hand-rolled Dumplings with Fresh Goose Intestine, Spicy Intestine Fish, Spicy Kung Fu Double Crisp, Sizzling Double Crisp
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Dishes
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.
Hand-rolled Dumplings with Fresh Goose IntestineA Sichuan specialty featuring fresh goose intestine and hand-rolled dumplings, seasoned with spicy and numbing flavors.
Spicy Intestine FishSpicy intestine fish features tender fish fillets and pork intestines stir-fried with chili and Sichuan pepper, delivering a bold, numbingly spicy flavor.
Spicy Kung Fu Double CrispSpicy Kung Fu Double Crisp is a Chinese stir-fry dish made with pork liver and chicken gizzards. The ingredients are sliced and quickly stir-fried with chili, Sichuan pepper, and other seasonings, resulting in a fresh, crispy texture.
Sizzling Double CrispSpicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
Stir-Fried Eel StripsA Sichuan dish made by stir-frying eel strips with vegetables and spices, resulting in a spicy, aromatic flavor.
Scallion Crucian CarpCongcong crucian carp is a dish made with crucian carp and scallions. The fish is cleaned, pan-fried until slightly golden, then simmered with scallion segments and ginger slices until the flesh is tender and the broth thickens.
Huo Xiang Fish BallsA dish of fish balls made from fresh fish meat, seasoned with Ho Xiang leaves for a fragrant and tender taste.
Tomato and Egg SoupA classic Chinese home-style soup made with fresh tomatoes and eggs, simmered together for a tangy and savory flavor.