Li Laozao Sichuan Cuisine (Dongfang Xin Cheng Branch)
Sichuan cuisine · ⭐ 3.2
No. 68 Qionglai Mountain Road, Annex No. 32
Dragon Mate tips
If you are traveling in China to visit Chengdu, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 68 Qionglai Mountain Road, Annex No. 32. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan Spicy Chicken, Stir-Fried Bell Pepper with Pork Tongue, Spicy Pot Roast Pork Ribs.
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: 3.2
- Address: No. 68 Qionglai Mountain Road, Annex No. 32
- Popular dishes: Sichuan Spicy Chicken, Stir-Fried Bell Pepper with Pork Tongue, Spicy Pot Roast Pork Ribs, Signature Spicy Grilled Fish, Boiling Mao Xue Wang
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Dishes
Sichuan Spicy ChickenA classic Sichuan dish made with chicken stir-fried in dried chilies and Sichuan peppercorns, delivering a bold, numbingly spicy flavor.
Stir-Fried Bell Pepper with Pork TongueA classic Chinese dish featuring tender pork tongue stir-fried with fresh bell peppers, delivering a savory and slightly spicy flavor.
Spicy Pot Roast Pork RibsSpicy pot spare ribs is a dish featuring pork ribs as the main ingredient, typically stir-fried with vegetables like potatoes, green peppers, and onions, seasoned with doubanjiang, garlic, ginger, and chili, then slowly stewed over low heat until flavorful, finally thickened and served.
Signature Spicy Grilled FishSignature spicy grilled fish made with fresh carp or sea bass, marinated and grilled, served with bean sprouts, potato slices, and lotus root, simmered in a special spicy sauce for rich flavor.
Boiling Mao Xue WangBoiling Mao Xue Wang is a dish primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients perfectly blend in a spicy and fragrant broth, presenting an appealing color and aroma.
Stir-fried Pork KidneyStir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
Braised Green Pepper with Tiger StripesHǔpí Qīngjiāo is a dish primarily made with green peppers, which are pan-fried at high heat to create a tiger-striped texture on the pepper skin. To prepare, remove the seeds and cut the green peppers into segments, then stir-fry in hot oil until the outer skin bubbles. Finally, add seasonings and stir well.
Fresh Chili Eel FishA Sichuan dish featuring fresh chili and eel fish, stir-fried to perfection with a spicy and aromatic flavor.
Fresh Pepper Jumping Water FrogA Sichuan dish featuring frog meat stir-fried quickly with fresh chili peppers, offering a spicy yet refreshing taste.
Spicy Boiled FishSpicy boiled fish is a dish featuring fresh fish with vegetables like bean sprouts and cabbage, cooked in a broth made from大量 chili and Sichuan peppercorns. Fish slices are marinated first, then simmered with vegetables in the spicy broth, finished with a sprinkle of chili powder and Sichuan pepper.