Zao Shang Xian Gan Yao He Chao (Jiefang West Road Branch)
Sichuan cuisine · ⭐ 4.2
No. 1, Jiefang West 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 No. 1, Jiefang West Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy猪腰 Stir-fry, Roasted Chili, Tomato Meatball Hot Pot Soup.
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: 4.2
- Address: No. 1, Jiefang West Road
- Popular dishes: Spicy猪腰 Stir-fry, Roasted Chili, Tomato Meatball Hot Pot Soup, Steamed Beef with Rice Flour, Spicy Oil Mixed Pig's Head
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Dishes
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Roasted ChiliA Sichuan dish made by roasting fresh chilies until charred, then seasoning with garlic, ginger, and soy sauce for a spicy, aromatic flavor.
Tomato Meatball Hot Pot SoupA hearty soup made with tomato and meatballs, simmered in broth for a rich, tangy flavor.
Steamed Beef with Rice FlourSteamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
Spicy Oil Mixed Pig's HeadA cold dish made with boiled pig's head meat, sliced and dressed with spicy oil. The meat is tender and flavorful, with a rich, numbingly spicy kick.
Tender Offal DishA Sichuan dish made with pork stomach and intestines, slow-cooked until tender and flavorful.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Brain Boss TofuA Sichuan dish made with soft tofu fried and simmered in a spicy sauce, known for its rich, numbing heat and savory flavor.
Braised Pork Head MeatBraised pork head meat is made by cleaning and blanching pork head, then slowly simmering it in a seasoned sauce containing soy sauce, star anise, cinnamon, bay leaves, and Sichuan pepper for rich flavor and tender texture.
Soy Sauce Pork Head MeatBraised pork head meat is a traditional dish primarily made with pork head meat. The preparation involves cleaning the pork head meat thoroughly, marinating it in a special sauce, then simmering it until the meat becomes tender and falls off the bone. Finally, it is sliced and served on a plate.
Stir-fried Leek and PotatoA classic home-style dish made with fresh leeks and potatoes, stir-fried to perfection for a savory and satisfying meal.
Fish-Flavored Pork with Bamboo ShootsA classic Sichuan dish featuring tender pork strips stir-fried with vegetables in a tangy, sweet, and slightly spicy fish-flavored sauce.
Fish-Flavored Eggplant PattiesA Sichuan dish featuring fried eggplant slices coated in starch and tossed in a tangy, sweet, and slightly spicy fish-flavored sauce made with vinegar, sugar, soy sauce, garlic, ginger, and chili.