Wen Ya Zi (Shi Yi Ke Ji Branch)
Sichuan cuisine · ⭐ 4.1
No. 251 Shuanglin Road, Xinhua Avenue (inside the Eleventh Science & Technology Courtyard)
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. 251 Shuanglin Road, Xinhua Avenue (inside the Eleventh Science & Technology Courtyard). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Pepper Blood Curd, Warm Duck, Spicy Duck Intestines.
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. 251 Shuanglin Road, Xinhua Avenue (inside the Eleventh Science & Technology Courtyard)
- Popular dishes: Spicy Pepper Blood Curd, Warm Duck, Spicy Duck Intestines, Stoneware-Baked Shrimp, Sweet and Sour Crispy Fish
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Dishes
Spicy Pepper Blood CurdSpicy pepper blood pudding is a dish featuring duck blood as the main ingredient, combined with pickled chili peppers, bean sprouts, and scallions. Duck blood is blanched, then stir-fried with pickled chilies, ginger, garlic, and broth, finished with chopped green onions or cilantro.
Warm DuckA traditional Chinese dish featuring a whole duck marinated and gently poached, resulting in tender meat with rich flavor, often served with a special sauce or dipping condiment.
Spicy Duck IntestinesA Sichuan dish made by stir-frying duck intestines with chili, garlic, and ginger for a spicy and tender flavor.
Stoneware-Baked ShrimpA dish featuring fresh shrimp baked in a hot stone pot with garlic, ginger, and scallions, resulting in tender, flavorful seafood.
Sweet and Sour Crispy FishSweet and sour crispy fish is a dish made from fresh carp or grass carp. The fish is marinated, coated in starch paste, then deep-fried until the skin is crispy. A sweet and sour sauce made from sugar, vinegar, soy sauce, and ketchup is poured over the fish, making the meat tender and juicy with a crisp exterior and balanced sweet-sour flavor.
糯香鸭掌糯香鸭掌是一道以鸭掌为主要食材的菜肴，鸭掌经过焯水处理后与糯米一同蒸制，使鸭掌软糯入味，糯米吸收了鸭掌的鲜香。制作过程中通常加入酱油、料酒等调味品，提升风味。
Garlic Shoot Stir-FryA classic Sichuan dish made by stir-frying pork slices with garlic shoots, seasoned with fermented bean paste and soy sauce for a savory, slightly spicy flavor.
Pot-edge CakeA thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
Chicken Noodle SaladChicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.