Shancheng Laide Sichuan Cuisine (Tianfu Second Street Branch)
Sichuan cuisine · ⭐ 3.8
No. 269, Tianfu 2nd Street, Annex No. 119 (Building 28, Evergrande Junlin Pavilion, 1st Floor); opposite Sichuan Development Holding Co., Ltd.
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. 269, Tianfu 2nd Street, Annex No. 119 (Building 28, Evergrande Junlin Pavilion, 1st Floor); opposite Sichuan Development Holding Co., Ltd.. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Traditional Mao Xue Wang, Maoxuewang, Sichuan-style Pickled Pepper Beef Tripe.
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: 3.8
- Address: No. 269, Tianfu 2nd Street, Annex No. 119 (Building 28, Evergrande Junlin Pavilion, 1st Floor); opposite Sichuan Development Holding Co., Ltd.
- Popular dishes: Traditional Mao Xue Wang, Maoxuewang, Sichuan-style Pickled Pepper Beef Tripe, Stir-Fried Seasonal Vegetables, Spicy Twice-Cooked Pork
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Dishes
Traditional Mao Xue WangTraditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan-style Pickled Pepper Beef TripeSpicy pickled pepper and pig's trotter is a cold dish made with pig's trotter, pickled chili, garlic slices, ginger slices, and seasonings. The trotter is cleaned, sliced, blanched, then mixed with the ingredients for a crisp, tender texture and rich flavor.
Stir-Fried Seasonal VegetablesStir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
Spicy Twice-Cooked PorkA classic Sichuan dish made by stir-frying pork belly with fermented bean paste and green onions, resulting in a savory and aromatic flavor.
Chinese Cabbage and Tofu SoupCabbage and tofu soup is a simple home-style dish, primarily made with fresh cabbage and soft tofu. The preparation typically involves washing and cutting the cabbage into segments, cubing the tofu, then boiling them together in water and seasoning with an appropriate amount of salt.
Spicy TofuSpicy tofu is a dish made primarily from soft tofu, seasoned with fermented broad bean paste, chili peppers, Sichuan peppercorns, and other spices. The tofu is cut into cubes, blanched, then stewed together with the sautéed seasonings to allow the tofu to absorb the spicy and numbing flavors.