Yancheng People's Home (Head Office)
Sichuan cuisine · ⭐ 4.1
No. 2, Yunying Road, Annex Nos. 15 and 16
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. 2, Yunying Road, Annex Nos. 15 and 16. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sliced Beef with Young Ginger, Sichuan Frog with Young Ginger, Cold-Pressed Rabbit Stomach.
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: 4.1
- Address: No. 2, Yunying Road, Annex Nos. 15 and 16
- Popular dishes: Sliced Beef with Young Ginger, Sichuan Frog with Young Ginger, Cold-Pressed Rabbit Stomach, Double Pepper Tender Fish, Crispy Bites
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Dishes
Sliced Beef with Young GingerBeef with young ginger is a dish primarily made with beef and young ginger. The beef is sliced into thin strips, marinated with seasonings, and then stir-fried together with fresh young ginger slices. During preparation, soy sauce, cooking wine, and starch are typically added to enhance the flavor.
Sichuan Frog with Young GingerStir-fried frog with young ginger is a dish made from fresh frogs, stir-fried with slices of young ginger, garlic, and chili. The frog meat is tender, the young ginger adds a mild spicy aroma, and high-heat cooking enhances flavor while preserving the freshness of the frog and the unique taste of the ginger.
Cold-Pressed Rabbit StomachA Sichuan-style cold dish made from rabbit stomach, marinated with chili, Sichuan pepper, garlic, and ginger for a spicy and numbing flavor.
Double Pepper Tender FishA Sichuan dish featuring tender fish fillets stir-fried with green and red peppers, delivering a spicy and aromatic flavor.
Crispy BitesCrispy pork ribs are a dish made primarily from pork bones, marinated and deep-fried until crispy outside and tender inside. Typically stir-fried with scallions, ginger, garlic, and seasonings for a rich flavor.
Sweet and Sour Pork RibsSweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
Zigong Cold-Cooked RabbitZigong cold-cooked rabbit is a Sichuan dish featuring rabbit meat as the main ingredient. The rabbit is cut into pieces, deep-fried until slightly golden, then stir-fried with chili, Sichuan pepper, ginger, and garlic. The finished dish has a bright red color, with a spicy, numbing, fresh, and fragrant taste, and firm, chewy rabbit meat.
Zigong Fresh Pot RabbitZigong Fresh Pot Rabbit is a Sichuan dish featuring fresh rabbit meat, stewed with various seasonings like doubanjiang,花椒, and chili, along with辅料 such as potatoes and bean sprouts, cooked in a hot pot style for tender, flavorful meat.
Lotus-Leaf Steamed CarpA dish of fresh carp steamed in lotus leaves, resulting in tender fish with a fragrant herbal aroma.
Sour Cabbage and Doubanjiang SoupA spicy and sour soup made with fermented cabbage and doubanjiang, often including pork or tofu, typical of Sichuan cuisine.
Fish BallsFish balls are round or oval foods made primarily from fish meat, minced, mixed, and seasoned, then shaped by steaming or frying. Starch or egg white may be added to enhance elasticity and texture.