银杏苑(一环路东一段店)
Sichuan cuisine · ⭐ 4.3
No. 11 East 2nd Section, 1st Ring Road
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. 11 East 2nd Section, 1st Ring Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry Mom Rabbit Cubes, Hand-grabbed Spare Ribs, Squirrel 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: Chengdu
- Category: Sichuan cuisine
- Rating: 4.3
- Address: No. 11 East 2nd Section, 1st Ring Road
- Popular dishes: Dry Mom Rabbit Cubes, Hand-grabbed Spare Ribs, Squirrel Fish, Maoxuewang, Glutinous Rice Duck Block
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Dishes
Dry Mom Rabbit CubesA classic Sichuan dish made with rabbit meat cut into cubes and stir-fried with fermented broad bean paste, chili, and Sichuan peppercorns, delivering a spicy and numbing flavor.
Hand-grabbed Spare RibsA Chinese dish featuring tender pork ribs marinated and cooked until juicy, traditionally eaten by hand for convenience and flavor.
Squirrel FishSquirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
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.
Glutinous Rice Duck BlockA traditional Chinese dish made by stuffing duck meat with seasoned glutinous rice and steaming it until tender, offering a rich, savory flavor.
Old Chengdu Twice-Cooked PorkOld Chengdu twice-cooked pork uses pork belly as the main ingredient, boiled, sliced, then stir-fried with fermented bean paste, garlic chives, and green peppers. The key is to sauté the pork until its fat renders out, making the slices slightly curled and fragrant, then season with sauces.
Cashew Stir-Fried Shrimp BallsCashew stir-fried shrimp balls is a Chinese dish made with shrimp balls and cashews, stir-fried with vegetables and seasonings. The shrimp balls are tender, and the cashews are crispy, offering a rich texture.
Scallion Beef Stir-fryA stir-fried dish of tender beef slices with scallions, known for its savory and aromatic flavor.
Stir-fried Green Beans with EggplantGreen beans and eggplant stir-fried together with garlic and soy sauce, resulting in a savory and tender dish.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.