Tang's Li Zhuang White Meat
Sichuan cuisine · ⭐ 3.4
No. 62, Guoxue Lane
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. 62, Guoxue Lane. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Happy Freshly Squeezed Lactic Acid Bacteria Drink, Salted Pork with Preserved Vegetables, Spicy Potato Slices with Pork.
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: 3.4
- Address: No. 62, Guoxue Lane
- Popular dishes: Happy Freshly Squeezed Lactic Acid Bacteria Drink, Salted Pork with Preserved Vegetables, Spicy Potato Slices with Pork, Shredded Pork with Potatoes, Lizhuang White Meat
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Dishes
Happy Freshly Squeezed Lactic Acid Bacteria DrinkFresh fruit blended with lactic acid bacteria, no added sugar, preserving natural fruit aroma and probiotic activity, refreshing and slightly sour taste.
Salted Pork with Preserved Vegetables咸烧白 is a Chinese dish made with pork belly, marinated with fermented broad bean paste, soy sauce, and Sichuan peppercorns, then mixed with glutinous rice and steamed. Finally, it's pan-fried until golden for a soft, rich flavor.
Spicy Potato Slices with PorkA classic Sichuan dish featuring stir-fried potato slices with pork and green peppers, known for its spicy and savory flavor.
Shredded Pork with PotatoesPotato and pork shreds is a Chinese home-style dish using pork tenderloin and potatoes. Pork is marinated, then stir-fried with potato strips until tender and crisp.
Lizhuang White MeatLizhuang white meat is a traditional dish made primarily from fresh pork, boiled and then sliced for serving. The main ingredients are pork belly or lean meat, which is cooked, cooled, and sliced, then served with a specially prepared dipping sauce.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Fushun Tofu PuddingA Sichuan dish made from soft tofu, seasoned with a special sauce and served with peanuts, soybeans, and coriander. It has a delicate, refreshing taste with a rich bean flavor.
Tiger Skin Small Chili PeppersA Sichuan dish made by frying small chili peppers until their skin wrinkles like tiger stripes, then stir-frying with garlic and fermented bean paste for a spicy, crunchy flavor.
Fish-Flavored EggplantFish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
Cucumber and Pork SlicesCucumber and pork slices is a dish made primarily with cucumber and pork. Cucumber slices are stir-fried with marinated pork slices, enhanced with minimal seasoning. Cooking carefully ensures the cucumber stays crisp and the pork tender and flavorful.