Da Chu Xiao Wei · Folk Sichuan Cuisine (Jinsha Ruins Branch)
Sichuan cuisine · ⭐ 4.4
No. 40, Qingxi West Road, Annex No. 6 (near Jinsha Site Museum, Zhanqi Residential Community, and Huangzhong Residential Community)
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. 40, Qingxi West Road, Annex No. 6 (near Jinsha Site Museum, Zhanqi Residential Community, and Huangzhong Residential Community). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Big Knife Mixed Pork, Big Knife Pork Meat, Rainbow Stir-Fry Pork Cutlet.
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: 4.4
- Address: No. 40, Qingxi West Road, Annex No. 6 (near Jinsha Site Museum, Zhanqi Residential Community, and Huangzhong Residential Community)
- Popular dishes: Big Knife Mixed Pork, Big Knife Pork Meat, Rainbow Stir-Fry Pork Cutlet, Handmade Cold Tofu Jelly, Shredded Cabbage
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Dishes
Big Knife Mixed PorkA classic Sichuan dish made by mixing sliced boiled pork belly with a spicy sauce of garlic, chili oil, soy sauce, and vinegar, offering a fresh and numbing flavor.
Big Knife Pork MeatDa Dao Bai Rou is a cold dish made primarily from fresh pork belly. The pork is boiled until tender, sliced thinly, arranged on a plate, and then drizzled with a specially prepared sauce. The cooking process emphasizes precise temperature control to ensure the meat remains tender and not greasy.
Rainbow Stir-Fry Pork CutletA colorful stir-fried pork cutlet dish with vegetables, crispy on the outside and tender inside, served with a spicy sauce.
Handmade Cold Tofu JellyHandmade cold tofu is a chilled dish made primarily from mung bean or pea starch, mixed with water and steamed. The starch slurry is poured into molds, heated to set, then cooled and cut into strips or cubes. It's typically dressed with seasonings like garlic, scallions, soy sauce, vinegar, chili oil, and sesame paste.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
Spicy Green Pepper FishSpicy green pepper fish features fresh carp cooked with green peppers, garlic, ginger, and chili sauce, delivering a bold, numbingly spicy flavor.
Stoneware Steamed ShrimpA dish featuring fresh shrimp simmered in a stone pot with garlic, ginger, and scallions, resulting in tender, flavorful meat and rich broth.
Stoneware Tofu with Beef StripsA spicy Sichuan dish featuring tender beef strips and silky tofu cooked in a hot stone pot, absorbing savory flavors.
Red Sugar Pork Floss Rice CakeA sweet rice cake made with glutinous rice flour, filled with red sugar and pork floss, then deep-fried to a golden crisp.
Radish and Pork Bone SoupA nourishing soup made with pork bones and radish, slowly simmered to create a rich, savory broth.
Pot-edge CakeA thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
Spicy Hand-Ripped PorkSpicy hand-ripped pork made from pork ribs and belly, marinated in secret spices, slow-cooked then deep-fried for a crispy exterior and tender interior. Perfect for hand-eating.