Dui Pie Zi · Northeastern Stewed Pot (Chengdu Seven Branches)
Northeastern Chinese cuisine · ⭐ 4.1
No. 304, Section 3, Nanxun 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 No. 304, Section 3, Nanxun Avenue. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Harvest | Pan-Fried Cornbread, Braised Goose, Braised Pork Ribs.
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: Northeastern Chinese cuisine
- Rating: 4.1
- Address: No. 304, Section 3, Nanxun Avenue
- Popular dishes: Harvest | Pan-Fried Cornbread, Braised Goose, Braised Pork Ribs, Stewed Pork Spine in Iron Pot, Pan-fried Dumpling Buns
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Dishes
Harvest | Pan-Fried CornbreadHarvest | Pan-Fried Cornbread is a fried pancake made from cornmeal, with a crispy exterior and soft interior, usually served with sauce. The main ingredients are cornmeal, water, and oil, cooked by pan-frying.
Braised GooseBraised goose is a dish featuring goose meat as the main ingredient, typically simmered with scallions, ginger, garlic, and other seasonings in a pot with water or broth until the meat becomes tender and flavorful.
Braised Pork RibsStewed spare ribs is a dish made primarily with pork ribs, seasoned with scallions, ginger, cooking wine, and other seasonings, and slowly simmered over low heat. Potatoes, carrots, and other vegetables are typically added to create a rich broth and tender meat.
Stewed Pork Spine in Iron PotStewed pork spine in a cast-iron pot is a dish featuring pork spine as the main ingredient, typically cooked with potatoes, vermicelli, and cabbage. After blanching the pork to remove odor, it's simmered slowly with soy sauce, cooking wine, and ginger.
Pan-fried Dumpling BunsPotstickers are flat dough cakes made from flour, typically filled with pork, cabbage, or chives. The dough is rolled into a round wrapper, filled, sealed, and pan-fried until golden brown on both sides. The exterior is crispy while the filling remains tender and juicy.