Wangchuanli · Chongqing Street Food (Fan Hua Li Branch)
Sichuan cuisine · ⭐ 3.6
No. 6, Lushan Road, Changjiang Road Subdistrict
Dragon Mate tips
If you are traveling in China to visit Qingdao, 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. 6, Lushan Road, Changjiang Road Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Ice Jelly, Sichuan-style Sour Cabbage and Egg Stir-fry, Sichuan Dry Pot Duck Head.
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: Qingdao
- Category: Sichuan cuisine
- Rating: 3.6
- Address: No. 6, Lushan Road, Changjiang Road Subdistrict
- Popular dishes: Ice Jelly, Sichuan-style Sour Cabbage and Egg Stir-fry, Sichuan Dry Pot Duck Head, Stir-Fried Chicken Offal, Fried Pork Crumbs with Napa Cabbage
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Dishes
Ice JellyIce jelly is a traditional dessert made from ice jelly seeds, processed into transparent gel-like blocks. To prepare it, the blocks are cut into细条 or small pieces and mixed with ingredients such as brown sugar syrup, sesame seeds, crushed peanuts, and fruit pieces. It has a smooth, refreshing texture that cools and refreshes the body.
Sichuan-style Sour Cabbage and Egg Stir-fryA classic Sichuan home-style dish featuring sour cabbage and eggs stir-fried together for a tangy, savory flavor.
Sichuan Dry Pot Duck HeadSichuan Dry Pot Duck Head is a Sichuan dish made with duck head and spices such as chili and Sichuan pepper, cooked in a dry pot. It has a fresh and spicy flavor with rich aroma.
Stir-Fried Chicken OffalA spicy Sichuan dish made with chicken offal stir-fried with chili, garlic, and onions.
Fried Pork Crumbs with Napa CabbageOil渣奶白菜 is a dish primarily made with baby bok choy, stir-fried with oil渣 (crispy pork fat). To prepare, wash and cut the baby bok choy into segments, then stir-fry the oil渣 in a pan until fragrant. Finally, add the baby bok choy and quickly stir-fry until cooked through.
Chongqing Mao Xue WangCiqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
Bamboo Shoots with Preserved PorkGreen bamboo shoot and cured pork dish: slice green bamboo shoots, blanch cured pork to remove odor, then stir-fry together so the pork fat infuses into the shoots for enhanced flavor.
Sichuan-style Boiled Fish with Green Flower PepperFresh carp or catfish is quickly cooked in a spicy, aromatic broth made with green flower pepper, dried chilies, and seasonings, resulting in a bold, numbingly spicy dish.