Cheng Douhua (21st Street Branch)
Sichuan cuisine · ⭐ 3.6
No. 30, Annex No. 4, Huifeng Road, Wujin Town
Dragon Mate tips
If you are traveling in China to visit Chengdu, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 30, Annex No. 4, Huifeng Road, Wujin Town. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold Mixed Three Threads, Cold-Blanched Pork Salad, Cold-Mixed Pork.
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: 3.6
- Address: No. 30, Annex No. 4, Huifeng Road, Wujin Town
- Popular dishes: Cold Mixed Three Threads, Cold-Blanched Pork Salad, Cold-Mixed Pork, Dry-Fried Bitter Melon, Dry-Fried Eggplant
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Dishes
Cold Mixed Three ThreadsCold-mixed three丝 is a cold dish made primarily from carrots, cucumbers, and vermicelli. Slice carrots and cucumbers finely, cook vermicelli, then rinse with cold water. Mix all ingredients and season with soy sauce, vinegar, sesame oil, garlic, and chili oil.
Cold-Blanched Pork SaladA traditional Chinese dish made with boiled pork belly, seasoned with garlic, cilantro, chili oil, and other condiments for a refreshing, savory flavor.
Cold-Mixed PorkA cold dish made by mixing boiled pork slices with garlic, cilantro, chili oil, soy sauce, and vinegar for a refreshing and flavorful experience.
Dry-Fried Bitter MelonA classic Sichuan dish featuring bitter melon stir-fried until slightly crispy, with a savory and slightly bitter taste.
Dry-Fried EggplantDry-fried eggplant is a Chinese dish featuring eggplant as the main ingredient. Eggplant strips are deep-fried until slightly charred, then stir-fried with garlic and chili to absorb the flavors, resulting in a crispy exterior and tender interior.
Sichuan Tofu with Dipping SauceA delicate tofu dish from Sichuan cuisine, served cold with a spicy dipping sauce made of chili oil, garlic, and herbs.
Braised Pig TrottersBraised pig trotters is a dish made primarily with pig trotters, which are first blanched and then slowly simmered in a pot with seasonings. Commonly added spices include ginger slices, green onion segments, and star anise, resulting in tender and flavorful pig trotters.
Yanbian BeefA Sichuan dish made with beef brisket, marinated and braised until tender, then sliced and served with a savory, slightly spicy flavor.
Susu Meat SoupA traditional soup made with pork and seasonings, slow-cooked to tender perfection, known for its clear broth and savory flavor.
Spicy Braised Pork KnuckleA spicy braised dish made with pork knuckles and skin, slow-cooked in a rich, aromatic chili sauce for deep flavor and tender texture.
Sour Cabbage TofuA Sichuan-style dish made with soft tofu and fermented cabbage, simmered in broth for a tangy and savory flavor.