Jingze Zhuya · Fish Fresh Sichuan Cuisine (Kuanzhai Alley Store)
Sichuan cuisine · ⭐ 4.8
No. 50 Sandao 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. 50 Sandao Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Double Pepper Clear Water Fish, Ancient Method Spicy Chicken from Jiange, Kung Pao Thai Shrimp Balls.
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: 4.8
- Address: No. 50 Sandao Street
- Popular dishes: Double Pepper Clear Water Fish, Ancient Method Spicy Chicken from Jiange, Kung Pao Thai Shrimp Balls, Emei Eel Strips, Parma Ham and Lettuce Salad
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Dishes
Double Pepper Clear Water FishFresh carp is stir-fried with green and red pepper slices, resulting in tender fish meat and crisp peppers.
Ancient Method Spicy Chicken from JiangeA traditional spicy chicken dish made with local Jiange free-range chicken, slow-cooked in a secret ancient spice blend for rich flavor and heat.
Kung Pao Thai Shrimp BallsA flavorful dish featuring tender shrimp balls stir-fried with peanuts, bell peppers, and a tangy Thai sweet chili sauce, inspired by the classic Kung Pao style.
Emei Eel StripsA Sichuan dish made with eel strips stir-fried with vegetables like black fungus and green pepper, offering a savory and slightly spicy flavor.- Parma Ham and Lettuce SaladA cold dish featuring Italian Parma ham and fresh lettuce, dressed with cream or olive oil for a savory and refreshing taste.
Handmade Corn Cake (Half Dozen)Handmade corn cake made from fresh cornmeal, steamed to a soft and sweet texture with a rich corn aroma.
Pickled Green Beans with Three-Cha Lake Bighead CarpFresh bighead carp from Three-Cha Lake is stewed with pickled green beans, creating a tangy and savory dish with tender fish and crisp beans.
Flame-grilled Angus BeefFlame-grilled Angus beef uses premium Angus ribeye, marinated and quickly stir-fried at high heat with special sauce and vegetables, then ignited with alcohol for a dramatic flame effect.- Hermes Green Pepper Stir-fried MorelA creative Chinese dish featuring fresh green peppers and wild morel mushrooms stir-fried quickly to preserve natural flavors, offering a savory and crisp texture.
- Spicy Sichuan-style Pigeon SupremeA delicately seasoned pigeon dish featuring a spicy Sichuan-style marinade and slow-cooked to perfection.
Bamboo Shark FishBamboo fish is a freshwater fish with tender flesh, typically cooked by steaming, braising, or making soup. Main ingredients include bamboo fish and seasonings like ginger, scallions, and garlic, with appropriate seasoning added according to taste.
Crispy Charcoal-Roasted Beef RibsPremium beef ribs marinated and charcoal-grilled to perfection, featuring a crispy exterior and tender, juicy interior.
菌香黄焖大甲鱼菌香黄焖大甲鱼以鲜活大甲鱼为主料，搭配多种菌类如香菇、杏鲍菇等，加入葱姜蒜、豆瓣酱等调料，用黄酒和高汤慢火焖制而成。成品色泽红亮，鱼肉软糯，菌香浓郁。- Innovative Dry-Burned Liao Sea CucumberA modern take on traditional dry-burned sea cucumber, featuring tender Liao sea cucumber simmered in a savory sauce with vegetables.
Spicy Yellow CatfishSpicy Yellow Catfish is a dish featuring yellow catfish as the main ingredient. After cleaning, the fish is marinated with wine and ginger to remove odor, then stir-fried with chili, Sichuan pepper, garlic, ginger, and scallions. Cooking emphasizes proper heat control for tender fish and rich sauce.