Qiao Yan Premium Salt-Flavored Cuisine (Renju City Sunshine Branch)
Sichuan cuisine · ⭐ 4.1
Nos. 161 and 163, West Section, Hangkong Road
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 Nos. 161 and 163, West Section, Hangkong Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger Beef, Young Ginger Stir-Fried Frog, Yellow Eel in Soil.
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: Nos. 161 and 163, West Section, Hangkong Road
- Popular dishes: Young Ginger Beef, Young Ginger Stir-Fried Frog, Yellow Eel in Soil, Seasonal Vegetables, Spicy Rabbit Stomach
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Dishes
Young Ginger BeefA Sichuan dish made with tender beef slices stir-fried with fresh young ginger, offering a fragrant and spicy flavor.
Young Ginger Stir-Fried FrogStir-fried田鸡 with young ginger is a dish featuring frog meat and fresh young ginger. The frog is cut into pieces and stir-fried with ginger slices, seasoned to blend flavors. It's typically cooked with hot oil to sauté the ginger first, then combined with the frog to preserve its tender texture.
Yellow Eel in SoilYellow eel dish features eel as the main ingredient, sliced and stir-fried or braised with oil, seasoned with ginger, garlic, and doubanjiang. Vegetables like potatoes, bean sprouts, or green peppers may be added for enhanced texture.
Seasonal VegetablesFresh vegetables harvested in season, such as spinach, broccoli, and carrots, stir-fried or blanched to preserve natural flavor and nutrition.
Spicy Rabbit StomachA Sichuan dish made with rabbit stomach stir-fried quickly with chili,花椒, and aromatics. The texture is crisp and the flavor is spicy and numbing.
Salted Vegetable Stir-fry with PorkA classic Sichuan dish made by stir-frying salted vegetables with pork belly, seasoned with fermented bean paste and garlic for a savory, slightly spicy flavor.
Scallion Crucian CarpCongcong crucian carp is a dish made with crucian carp and scallions. The fish is cleaned, pan-fried until slightly golden, then simmered with scallion segments and ginger slices until the flesh is tender and the broth thickens.
Diving FishDiving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
Sour Cabbage Duck BloodA Chinese dish made with duck blood and sour cabbage, stir-fried to create a flavorful and tangy dish.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.