Chen Cook's Grandma's Sichuan Cuisine (Xinjin Branch)
Sichuan cuisine · ⭐ 4.0
No. 106, Ruixin 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. 106, Ruixin Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chicken Salad, Spicy Chopped Pepper Century Egg, Braised Dish Platter.
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: 4.0
- Address: No. 106, Ruixin Street
- Popular dishes: Spicy Chicken Salad, Spicy Chopped Pepper Century Egg, Braised Dish Platter, Tushao Momo, Big Knife Pork Meat
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Dishes
Spicy Chicken SaladA cold dish made with boiled chicken and seasoned with spicy oil, garlic, and vinegar for a bold, refreshing flavor.
Spicy Chopped Pepper Century EggSteamed egg custard with chopped chili is a cold dish made primarily from preserved eggs and chopped chili. Cut the preserved eggs into pieces, mix with chopped chili, add minced garlic, green onions, and seasonings, then chill for a while before serving.
Braised Dish PlatterA mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
Tushao MomoTushao Momo is a traditional Chinese wheat dish made from flour, water, and leavening agent, steamed or baked. It has a crispy outer layer and soft inner texture with rich 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.
Small Leaf Sour Cabbage FishA Sichuan-style dish made with fresh carp, small-leaf sour cabbage, and vegetables. The fish is tender, the cabbage crisp, and the broth tangy-spicy and flavorful.
Braised Shrimp with Garlic and VermicelliFresh shrimp, vermicelli, and garlic are baked together to create a savory dish with tender shrimp and aromatic garlic flavor.
Braised Softshell TurtleBraised turtle is a traditional dish with turtle as the main ingredient. After the turtle is slaughtered and cleaned, it is cut into pieces, then stir-fried and braised with soy sauce, sugar, cooking wine, and other seasonings. The dish has a bright red color and rich, flavorful broth.
Old Jar King RabbitA Sichuan dish made with rabbit meat slow-cooked in a fermented jar with pickled vegetables, chili, and Sichuan peppercorns, resulting in a spicy and tangy flavor.
Tofu and Beef StewSoybean curd beef is a dish primarily made with soft tofu and beef. The beef is sliced and simmered together with the tofu, typically seasoned with fermented broad bean paste, ginger, and garlic to infuse flavor into the beef while maintaining the tofu's delicate texture.
Spicy CrabSpicy crab is a dish made primarily with crabs, stir-fried with seasonings such as chili peppers, Sichuan peppercorns, ginger, garlic, and green onions. First, the crabs are cleaned thoroughly, then stir-fried together with the seasonings so that the crab meat absorbs the spicy and fragrant flavors.