Sichuan Flavor Kitchen (East Street Branch, Mingxing Community)
Sichuan cuisine · ⭐ 3.5
Fourth storefront from north to south, No. 28758, Jing Shi Road
Dragon Mate tips
If you are traveling in China to visit Jinan, 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 Fourth storefront from north to south, No. 28758, Jing Shi Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Kongfu Family Wine, Kung Pao Chicken Rice Bowl, Sichuan-style Pig Intestine Fish.
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: Jinan
- Category: Sichuan cuisine
- Rating: 3.5
- Address: Fourth storefront from north to south, No. 28758, Jing Shi Road
- Popular dishes: Kongfu Family Wine, Kung Pao Chicken Rice Bowl, Sichuan-style Pig Intestine Fish, Dry-Fried Spicy Chicken, Szechuan Pepper Beef
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Dishes
Kongfu Family WineA premium Chinese liquor made from sorghum and wheat using traditional fermentation methods, known for its rich aroma and smooth taste, originating from Qufu, Shandong Province.
Kung Pao Chicken Rice BowlKung Pao Chicken Rice Bowl is a Chinese rice dish featuring chicken, peanuts, and rice as its main ingredients. The chicken is cut into small cubes and quickly stir-fried with roasted peanuts, scallions, ginger, garlic, and other seasonings, then served over steaming hot rice.
Sichuan-style Pig Intestine FishA spicy and flavorful dish made with catfish and pork intestines, simmered in a rich Sichuan-style sauce with chili and Sichuan peppercorns.
Dry-Fried Spicy ChickenDry-fried chili chicken is a dish primarily made with chicken, using dried chilies and Sichuan peppercorns as辅料, stir-fried at high heat to make the chicken dry, fragrant, and crispy. The chicken is cut into pieces, marinated to absorb flavor, then stir-fried together with chilies and peppercorns until golden and crispy, delivering a unique dry fragrance.
Szechuan Pepper BeefHangzhou pepper beef is a dish primarily made with beef tenderloin and Hangzhou peppers. To prepare, first cut the beef into strips and marinate with seasonings until flavorful. Then, slice the Hangzhou peppers into segments. Next, heat oil in a wok, quickly stir-fry the beef strips until they change color, add the pepper segments, and continue to stir-fry. Finally, season with salt and soy sauce as needed, stir well, and serve.
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.
Fried Fish with Tofu StewA traditional Chinese dish made by stewing fish chunks and tofu in a savory sauce, resulting in tender fish and flavorful tofu.
Mango LifeA refreshing dessert made with mango, coconut milk, and tapioca pearls, served chilled for a sweet and creamy treat.
Shrimp and Baby Bok Choy in Soy SauceA dish of fresh baby bok choy stir-fried with shrimp and seasoned in soy sauce, offering a light and savory taste.
Spicy Crawfish and Chicken Stir-FryA spicy stir-fry combining crawfish and chicken with bold seasonings like Sichuan peppercorns and chili, delivering a rich, numbing heat.