Fan Hua Xi Shi · Sour Cabbage and Tofu Pudding (Junlong Street Branch)
小吃快餐 · ⭐ 4.1
No. 22 Junlong 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. 22 Junlong Street. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Three-Flavor Crispy Pork Tofu Soup, Stir-Fried Beef with Yellow Onion, Spicy Green Pepper Pork Snout.
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: 小吃快餐
- Rating: 4.1
- Address: No. 22 Junlong Street
- Popular dishes: Three-Flavor Crispy Pork Tofu Soup, Stir-Fried Beef with Yellow Onion, Spicy Green Pepper Pork Snout, Stir-Fried Seasonal Vegetables, Spicy Chicken Slices
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Dishes
Three-Flavor Crispy Pork Tofu SoupA savory dish featuring soft tofu topped with crispy pork, shrimp, and ham, simmered in a rich broth for a flavorful experience.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Spicy Green Pepper Pork SnoutA spicy stir-fry dish featuring pork snout and green peppers, known for its rich aroma and mild heat.
Stir-Fried Seasonal VegetablesStir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
Spicy Chicken SlicesA classic Sichuan cold dish made with tender chicken slices tossed in spicy chili oil, garlic, and Sichuan peppercorns.
Spicy Blood CurdA spicy Sichuan dish made with duck or pork blood, stir-fried with chili, Sichuan pepper, garlic, and ginger for a bold, numbing flavor.