Small Kitchen Family Home (Time Impression Plaza Branch)
Sichuan cuisine · ⭐ 3.8
No. 1 Beidong Street, Caoshi Street Subdistrict, Times Impression Plaza, Building 4, Unit 19 (near Caoshi Street)
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. 1 Beidong Street, Caoshi Street Subdistrict, Times Impression Plaza, Building 4, Unit 19 (near Caoshi Street). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger Jumping Water Frog, Kung Pao Chicken, Stewed Pork Ribs with Millet.
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: 3.8
- Address: No. 1 Beidong Street, Caoshi Street Subdistrict, Times Impression Plaza, Building 4, Unit 19 (near Caoshi Street)
- Popular dishes: Young Ginger Jumping Water Frog, Kung Pao Chicken, Stewed Pork Ribs with Millet, Dry Pot Double Crisp, Spicy Stir-Fried Spare Ribs and Shrimp
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Dishes
Young Ginger Jumping Water FrogA Sichuan dish featuring tender frog meat and fresh young ginger, stir-fried quickly with spicy chili and garlic for a bold, numbingly spicy flavor.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Stewed Pork Ribs with MilletA traditional Chinese dish made by stewing pork ribs with millet until tender and flavorful.
Dry Pot Double CrispA Sichuan dish featuring pork stomach and duck intestine, stir-fried in a dry pot with chili and Sichuan peppercorns for a spicy, crunchy texture.
Spicy Stir-Fried Spare Ribs and ShrimpDry Pot Spare Ribs and Shrimp is a dish made with pork ribs and fresh shrimp, blanched, stir-fried, seasoned, then heated in a dry pot. The combination offers rich texture and strong aroma.
Crispy Potato ChipsA crispy and spicy snack made from thinly sliced potatoes, deep-fried and seasoned with chili and Sichuan pepper.
Spicy Sichuan FishA spicy Sichuan-style fish dish made with fresh carp, stir-fried with abundant Sichuan peppercorns and dried chilies for a numbing, fiery flavor.
Taro ChickenYutou Chicken is a dish primarily made with chicken and taro. The chicken is cut into pieces and simmered together with taro, along with appropriate seasonings. It is slowly stewed over low heat until the chicken becomes tender and the taro softens, resulting in a rich and flavorful broth.