Wen Yuan He Chinese Cuisine · Banquet · Mahjong
Sichuan cuisine · ⭐ 4.6
Unit 1, Building 1, Floor 3, No. 49, Jiaolong Avenue
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 Unit 1, Building 1, Floor 3, No. 49, Jiaolong Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Hulunbuir Roasted Lamb Ribs, Red Pepper and Pig Intestine with Da Hong Pao, Salt-and-pepper Nine-Headed 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: 4.6
- Address: Unit 1, Building 1, Floor 3, No. 49, Jiaolong Avenue
- Popular dishes: Hulunbuir Roasted Lamb Ribs, Red Pepper and Pig Intestine with Da Hong Pao, Salt-and-pepper Nine-Headed Fish, Hermes Chili Pan-Seared Abalone, Smoked Flavor Fragrant Rice Baked Crab
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Dishes
Hulunbuir Roasted Lamb RibsHulunbuir grilled lamb ribs are made from fresh lamb ribs, marinated and then grilled over charcoal. Common seasonings include salt, cumin, chili powder, and onion. The ribs are turned during grilling until the outside is crispy and the inside tender, with rich aroma.
Red Pepper and Pig Intestine with Da Hong PaoRed Pepper and Pig Intestine with Da Hong Pao is a Chinese dish made with green peppers and pig intestines, marinated with special seasonings and stir-fried. It has a fresh and slightly spicy flavor with strong regional characteristics.
Salt-and-pepper Nine-Headed FishSalt and pepper Nine Belly Fish is a dish primarily made with Nine Belly Fish, seasoned with salt and pepper and appropriate seasonings. To prepare, clean the Nine Belly Fish first, then coat it with salt, pepper, and other seasonings, and finally deep-fry until golden and crispy.
Hermes Chili Pan-Seared AbaloneFresh abalone pan-seared with Hermes chili, offering a savory and slightly spicy flavor profile.
Smoked Flavor Fragrant Rice Baked CrabSmoked flavor fragrant rice baked crab is a dish made with crab, smoked ingredients, and fragrant rice. The crab is baked with smoked ingredients and fragrant rice in the oven, absorbing the rich aroma of the smoked flavor and the fragrance of the rice.
Braised Pork Belly with TaroA traditional Sichuan dish featuring crispy pork belly and tender taro simmered in a savory broth, creating a rich and comforting flavor.
Mustard Potato Fries with Shrimp BallsA fusion dish featuring crispy potato fries and tender shrimp balls, drizzled with a spicy mustard sauce for a bold, zesty flavor.
Miao Ethnic Ecological ChickenSelected free-range ecological chicken from Miao ethnic mountain areas in Guizhou, slowly stewed using traditional methods with natural spices like ginger, scallions, and garlic. Clear broth, tender meat, and authentic original flavor.
Tea-Scented Aba Black PorkTea-Scented Aba Black Pork is a dish made with Aba black pork, paired with tea for smoking or stewing. The meat is tender and has a unique tea flavor.
Crispy Eel Segments from Shudao WenyuanFresh eel is marinated, coated in batter, and deep-fried until crispy, then served with a special sauce for a rich, spicy flavor.
Bifengtang Fried Shrimp BallsA Cantonese dish featuring crispy shrimp balls stir-fried with garlic, chili, and breadcrumbs, delivering a savory and spicy flavor.
Green Pepper Blood Duck Hot PotA classic Sichuan dish made with duck blood, bean sprouts, luncheon meat, and tripe, simmered in a spicy broth of beef fat base and green peppercorns.